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Pulled Pork Tri Tip Sandwich with Crispy Fried Onions

Featured by Cass Winery - Flying Nymph in the Platinum Wine Club.
Pulled Pork Tri Tip Sandwich with Crispy Fried Onions


A tantalizing pulled pork sandwich that will have everyone going back for seconds! Tender meat with BBQ sauce, Dijon mustard and shredded cheese...try pairing it with the Flying Nymph Red Blend.

Yield: 8
Prep Time: 20 Minutes
Cook Time: 200 Minutes


For the Tri-Tip:
• 2 pork tri-tips, about 4 lbs total
• 1 onion, chopped into large chunks
• 4 cloves garlic, rough chopped
• 1 bunch of parsley, rough chopped
• 2 jalapeños, rough chopped, seeds and all
• cup red wine
• 5 cups beef broth
• 2 Tbs. vegetable oil
• ¼ cup kosher salt
• cup cracked pepper
• 3 Tbs. California chili powder

For the Crispy Fried Onions:
• 1 red onion, mandolined or sliced to the width of a dime
• 1 cup flour
• 1 Tbs. corn starch
• 3 Tbs. salt
• 2 Tbs. pepper
• 2 Tbs. garlic powder
• 1 Tbs. onion powder
• 1 Tbs. chili powder
• 3 cups vegetable oil

For the Sandwich:
• 1 jar Dijon Mustard
• 2 cups shredded mozzarella cheese
• 1 jar BBQ sauce
• 8 French sandwich rolls


For the Tri-Tip:
Heat oven to 400 degrees. In a large skillet, heat the oil on high. Do not begin cooking the meat until it begins to smoke.

While the pan is heating, combine the salt, pepper, and chili powder in a small bowl and rub generously over the pork on all sides. Once pan is hot, sear the meat on all sides to a dark brown color. Remove from pan and place in a casserole baking dish. Immediately toss the onions, garlic, and jalapeños into the still hot pan. Sauté lightly, keeping the veggies’ crispness.

Add the wine and deglaze the pan, scraping up all of the little bits of yumminess from the bottom of the pan. Wooden spoons work best. Once the alcohol evaporates, add the broth and bring to a boil. Taste the broth for saltiness and flavor. Add water if too salty, or add more salt if not salty enough. Also check for spiciness. Add more jalapeños or chili powder if you’d like.

Cover the dish with a lid or foil and roast in the oven for approximately 3 hours, depending on size. They are done when they are fork tender, or better yet, when you can ‘mush’ it down with the back of a spatula, and it breaks into strings.

For the Crispy Fried Onions:
In a small stock pot, heat the oil on high until a frying thermometer reads 350 degrees. In a bowl, mix together flour, corn starch, and seasonings. Coat the onions in small batches, shaking off any excess flour.

Fry very carefully in small batches until golden brown. Make sure the oil returns to 350 degrees before starting the next batch. Remove with a frying strainer and set on paper towels to drain.

For the Sandwich:
Lay the rolls out on a cookie sheet, split in half, open faced. Spread on Dijon mustard, and top with cheese. Bake these until the cheese is melted. While those are in the oven, heat the sauce and toss in the meat, just to coat. Pull the rolls out of the oven and scoop pork onto rolls. Top with the fried onions and enjoy!

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