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Gold Medal Wine Club
Impersonating:
1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Parmelee-Hill 2010 Proprietary White Blend PLUS! selection
Parmelee-Hill2010 Proprietary White Blend
PLUS! selection
Gold Medal - SF Chronicle Wine Competition

$12.99

Was $22.00
Sale
Gold
Picayune 2011 Sauvignon Blanc PLUS! selection
Picayune2011 Sauvignon Blanc
PLUS! selection
91+ - Richard Jennings

$9.99

Was $18.50
Sale
Gold
Alma Sol  2010 Proprietary Red Blend PLUS! selection - Cuatro Caminos
Alma Sol 2010 Proprietary Red Blend
PLUS! selection - Cuatro Caminos
Gold Medal Winner

$12.99

Was $19.50
Sale
Gold
Shannon Ridge 2010 Petite Sirah PLUS! selection
Shannon Ridge2010 Petite Sirah
PLUS! selection
90 - Connoisseurs' Guide

$11.99

Was $22.00
Sale
Gold
Westerly 2011 Sauvignon Blanc Happy Canyon
Westerly2011 Sauvignon Blanc
Happy Canyon
90 - Wine Enthusiast

$7.99

Was $16.00
Sale
Gold
Membership Rewards

Save $$$ in the wine store when you buy six or more wines-- combine any wine*, any series!

*Does not apply to Sale or Specials wines.

Pulled Pork & Slaw Sandwiches

Taft Street


Ingredients

For the Pulled Pork:
2 tsp. ground cumin
2 tsp. ground coriander
2 tsp. salt
2 tsp. chili powder
3 lbs. pork butt or shoulder, trimmed,
& cut into 1 1/2 inch cubes
1/4 cup olive oil
1/2 cup red wine vinegar
1 Tbs. honey
1/2 cup stock
1 onion, diced

For the Cole Slaw:
1/2 cup distilled white vinegar
4 Tbs. sugar
4 Tbs. vegetable oil
2 1/2 tsp. dry mustard
1 tsp. celery seeds
1 medium cabbage, thinly shredded
1 large red onion, thinly sliced
2 carrots, shredded


Instructions

For the Pulled Pork:
Combine the first four ingredients for the rub. Add pork and coat well. Refrigerate overnight. Brown pork in olive oil and set aside. Add stock, honey and vinegar, scraping the pan’s bottom to incorporate flavors. Add onion and bring to boil. Lower heat to simmer, add pork and cook until tender - about an hour and a half. Let cool, then shred by hand.

Preparations for the Cole Slaw:
Combine vinegar, sugar, oil, mustard and celery seeds in a medium saucepan. Stir and bring to boil. Remove from heat and season with salt and pepper. Combine cabbage, onion and carrots in a bowl. Add dressing, toss. Cover and refrigerate at least 2 hours.



    Suggested Pairings

  1. Sojourn
    2012 Pinot Noir
    Sojourn
    Rodgers Creek Vineyard
    Sonoma Coast

    $40.00

    $48.00
    94 - The Pinot Report
    id: 2499
    Pinot Noir
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