Featured in our June 2009 Newsletter.
Recommended Pairings: Barbera, Cabernet Sauvignon, Juliet, Meritage
Ingredients:
1 pork butt or shoulder roast (5-7 lbs)
Kosher salt
Black pepper
2 teaspoons granulated garlic
Water
3 bay leaves
Your favorite bbq sauce
4-6 potato buns
Season the pork liberally with salt, pepper and granulated garlic. Place in roasting pan. Add water to come up about 3 inches on the side of the pan. Add bay leaves. Cover with aluminum foil. Roast in a 350° F oven for 3-4 hours, until the pork can be easily pulled apart with a fork. Carefully remove the fork from the pan. Pull the pork apart. Mix with bbq sauce that has been heated until warm.
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