- Serves 8
- Cakebread Cellars Culinary Team
- Pairs well with:
- Pinot Noir, Apple Barn Vineyard Anderson Valley
This intensely flavorful wine pairs wonderfully with the Pork Adobo Slider.
3 lbs. pork shoulder, cut into 2-inch pieces
8 cloves garlic, mince
½ c. light soy sauce
¾ c. apple cider vinegar
2 T. Kosher salt
1 tsp. black pepper, ground
2 bay leaves
1 c. water
1 tsp. cornstarch
½ c. onion, minced
3 c. cabbage, julienned
1 c. carrots, julienned
1 c. apple, julienned
1 tsp. kosher salt
¼ c. apple cider vinegar
6 T. mayonnaise
8 potato buns, cut in half
In a small bowl combine the pork, garlic, salt, soy, vinegar, pepper & bay leaves. Mix well. Cover with plastic wrap and refrigerate overnight.
Place pork with the marinade and 1 cup water in a large heavy bottom saucepot. Place over a medium heat and bring to a light simmer. Cover with a lid or foil and braise pork over low heat, for 1½ - 2 hours. Skim the fat that comes to the top for the first 30 minutes of cooking. Gently stir the pork halfway through the cooking time and cook until tender. Stir in the cornstarch during the last 30 minutes of cooking. Remove from heat and allow to cool slightly. Using a slotted spoon, remove pork to a mixing bowl. Shred the pork using your fingers into smaller pieces and return to the cooking liquid. Reserve.
For the slaw, combine the onion, cabbage, carrot and apple. Toss with the salt, vinegar and mayonnaise. Allow to marinate for 20 minutes before serving.
Serve by placing a spoonful of pork adobo and a spoonful of the coleslaw between each potato bun.
Enjoy with a glass of Cakebread Cellars Pinot Noir Annahala Vineyard Anderson Valley