Pulled Pork with Fig and Dry Cherry BBQ Sauce to Pair with Bella Vista Red

Jan 5, 2015



• One small piece of pork butt, about 3-4 pounds


• 1 tsp. cayenne pepper
• 1 T. salt, kosher
• 1 tsp. garlic powder
• 1 tsp. thyme, fresh, picked off stem
• 2 tsp. chili powder
• 1 tsp. cumin
• 1 large yellow onion, peeled and sliced
• 3 cloves of fresh garlic, chopped
• 2 bay leaves
• 2 cups of red wine
• 2 tbs. oil to sear with

36 hours before- mix all of the dry rub ingredients and rub on the pork, along with garlic.

Put in shallow container with the onions on the top & bottom of the meat, let sit for 24 hours in refrigerator.

12 hours before- Let pork sit for an hour at room temperature. Preheat oven 325 degrees.

Using conventional braising techniques, brown the meat over medium high heat in a Dutch oven reserving the onions & galric. Remove from the pan, add the onions and garlic, and sauté for 5 minutes adding bay leaves and wine bring to a simmer for 5 minutes Return meat to the pan, cover, roast in oven until fork tender, 2 ½ to 3 hours. Remove from the oven resting an hour then remove from pan.

Return Dutch oven to the stove top, and slowly reduce to 1/3 of the volume. Strain and reserve for the BBQ sauce. While the meat is still warm, pull apart with two forks. Place in the refrigerator until you are ready to use. Proceed to make sauce.


• 1/2 cup of dried cherries
• 1/2 cup of dried figs
• 1 onion, medium chopped
• 4 cloves garlic, chopped
• 1 t. fresh ginger, chopped
• 2 bay leaves
• ¼ cup molasses
• ¼ cup dark brown sugar
• 2 dried guajillo or pasilla peppers, seeds removed
• 2 cups of canned tomatoes.

A couple of hours prior to preparing, place cherries & figs in a large bowl with the reserved liquid from the braising process, adding enough red wine to cover to let them reconstitute

In a large pot, sauté onion,garlic & ginger over medium low heat .Cooking slowly till tonions are translucent. Add two cups of canned tomatoes, bay leaves,, molasses, brown sugar & peppers, the reserved fruit & liquid bringing to a boil. Reduce to a simmer, and cook for 3 hours at a very low heat stirring often. Let it cool and puree in food processor. Make well in advance to meld the flavors.

Serving suggestions

Toss the warm pork with the BBQ sauce: As a sandwich or a main course, heat and garnishing with some chopped fig and dry cherries. As an Hors D’ouevres place on a water cracker, or crispy polenta cake, and top with a piece of dried fig and a dried cherry. A crumble of aged cheddar would be very nice as well.

Drink wine. Be happy.

ViSIT our McMinnville Tasting Room

585 NE Third Street
McMinnville, Oregon 97128


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