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Gold Medal Wine Club
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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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Deering 2008 Zinfandel Maus Vineyard
Deering2008 Zinfandel
Deering
Maus Vineyard

$37.00

Last Call
Platinum
Cade 2009 Proprietary Red Blend Napa Cuvee
Cade2009 Proprietary Red Blend
Cade
Napa Cuvee

$55.00

Last Call
Platinum
Hiatus 2010 Proprietary Red Blend APEX
Hiatus2010 Proprietary Red Blend
Hiatus Cellars
APEX

$72.00

Last Call
Garagiste
Morello  2012 Chardonnay
Morello 2012 Chardonnay
Morello Wines

$17.00

Last Call
Gold
Gemstone 2009 Proprietary Red Blend Estate Grown
Gemstone2009 Proprietary Red Blend
Gemstone
Estate Grown

$69.00

Last Call
Diamond
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Slow Cooked Pulled Pork Sandwich

Trinitas


Ingredients

1 Teaspoon Vegetable Oil
1 (4 Pound) Pork Shoulder Roast
1 Cup Barbeque Sauce
½ Cup Apple Cider Vinegar
½ Cup Chicken Broth
¼ Cup Light Brown Sugar
1 Tablespoon Prepared Yellow Mustard
1 Tablespoon Worcestershire Sauce
1 Tablespoon Chili Powder
1 Extra Large Onion, chopped
2 Large Cloves Garlic, crushed
1 ½ Teaspoons Dried Thyme
8 Hamburger Buns, split
2 Tablespoons Butter, or as needed


Instructions

Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbeque sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.

Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices. Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns and enjoy!



    Suggested Pairings

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