© Photo by Parker Feierbach of Delish
Slow-Cooker Pork Shoulder
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1 boneless, skinless pork shoulder, Boston butt about 6 lbs.
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20 cloves garlic
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1/2 cup olive oil, divided
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2 tsp. cumin
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2 tbsp. salt
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1 tbsp. black pepper
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3 tbsp. oregano leaves
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1/2 cup fresh squeezed orange juice
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1/4 cup fresh squeezed lime juice
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1 Serrano pepper, seeded, and diced
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1/4 cup freshly chopped fresh cilantro
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White rice, for serving, optional
DIRECTIONS:
- Dry pork shoulder with a paper towel and make 1” incisions with a knife all over.
- Pulse garlic, ¼ cup oil, cumin, salt, pepper, and oregano in a food processor until a paste is formed. Remove 2 tablespoons of the paste and set aside.
- Rub pork shoulder all over with remaining paste, pushing some of it into the incisions.
- Place pork in slow cooker, cover, and cook on low until meat is fork-tender but not yet completely falling apart, 7 1/2 to 8 hours.
- To make the sauce, heat remaining ¼ cup oil in a small saucepan over medium heat until shimmering. Add reserved 2 tablespoons garlic paste and let sizzle, stirring continuously until fragrant, just about 1 minute. Remove from heat and let cool before whisking in orange juice, lime juice, serrano pepper, and cilantro.
- Serve sliced pork over rice with sauce drizzled on top.
© Recipe courtesy of Kat Boytsova of Delish
FEBRUARY WINE CLUB:
Martellotto Winery
Rosso Di Sera
Santa Barbara, California
BOLD WINE STYLE
“Martellotto’s ‘Evening Red’ Bordeaux blend steals the Spotlight! Greg Martellotto believes blends are better and this wine highlights the symphonic harmony of three Bordeaux varietals: Malbec, Cabernet Sauvignon, and Cabernet Franc.” – Martellotto Winery
Aromas of luxardo cherry, cedar, and fresh Mediterranean herbs entice; while flavors of ripe plum, blueberry and oak dance on the tongue. This Rosso Di Sera is a stunning value; rich, opulent and easy to gulp; and a wonderful expression of the AVA.
Varietal: 40% Malbec, 35% Cabernet Sauvignon, 25% Cabernet Franc
Analysis: 14.2% alcohol / volume
AVA: Happy Canyon of Santa Barbara
Soil: Sandy/Clay Loam
Farming: Sustainable
Production: 60 barrels
Aging: 10 months in tank, 20% new oak
Critical Acclaim: 90 pts. Wine Enthusiast; 90 pts. Jeb Dunnuck
HAPPY CANYON OF SANTA BARBARA:
This new, small AVA was established in 2009. Located in the southeast part of the larger Santa Ynez Valley- the hottest part of the valley and furthest from the ocean. Rolling hills sit atop a serpentine-laced terroir that is primarily planted to Bordeaux varietals.
© Photo from Martellotto Winery
ABOUT MARTELLOTTO WINERY:
The Martellotto family roots back to a 17th century winery in Alberobello in Puglia, Italy. Over four centuries later, winemaker Greg Martellotto continues his family’s viticultural legacy, by making enticing, vibrant wines that speak to his own viticultural passion.
Located in Buellton, California, Martellotto Winery focuses on vibrant Bordeaux varietals from the hottest new AVA, Happy Canyon of Santa Barbara. Indeed, Martellotto Winery is one of the few California wineries bottling and producing varietal wines from each of the five noble Bordeaux grapes: Cabernet Sauvignon, Malbec, Petit Verdot, Cabernet Franc and Merlot. Since 2005, Martellotto Winery has produced unique and exciting wines designed to surprise and ignite discerning palates of wine lovers everywhere. Martellotto has a vineyard first philosophy, and sources sustainably farmed grapes from California’s choicest vineyards. Gentle handling and minimal intervention result in wines that are consistently vibrant and a joy to share. Learn more about the Martellotto Winery here.
Winemaker, Greg Martellotto
ABOUT THE WINEMAKER – GREG MARTELLOTTO:
Greg has been making wine since 2005. His peripatetic path has led him to winemaking experience in Mexico, Italy, Napa Valley, Paso Robles, and Santa Barbara. He holds a degree in Biological Sciences from Stanford University and a Masters degree from the University of Texas. His global wine experience has provided opportunities to travel to most of the major winemaking regions of the world as both a buyer and a consumer, which informs his style. Equally important and unique among most winemakers, Greg’s experience as an importer and wine buyer provides insiders access to the greatest wines and wineries in the world. In this capacity, he regularly tastes more than 400 wines per month and he knows great wine.
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