The 4th of July is quickly approaching and that means party and pool time with my family! We often get together for the holidays at my parents house and enjoy some delicious food, good wine, great company, and a dip in the pool. During these patriotic holidays I think a lot about the men and women in the armed forces. So when I was choosing a few wines for the party, I chose CK Mondavi wines because a percentage of each bottle sold between May-August, up to $50,000, is being donated to the Intrepid Fallen Heroes Fund. The Intrepid Fallen Heroes Fund is an organization which supports the men and women of the Armed Forces and their families.
Before I could chose which wines we would be having I needed to figure out what we were going to eat. Since 4th of July and summer makes me think of BBQ and grilling, my mom and I decided on BBQ pork sandwiches, hot dogs, and grilled chicken. Since our grill isn’t huge, I made the BBQ pork in a crock-pot. Now I often use my crock-pot throughout the winter whenever I’m working so there is something hot and ready whenever I come home from work. Only recently have I begun using it in the summer as well. It’s a great way to cook a hot meal without having to turn on the oven and heat up the kitchen.
Since my mother does not like spicy food or really any spice at all, I wanted to spice up the BBQ pork to give it a nice contrast to the hot dogs and chicken. The two ingredients in this pork that aren’t in my regular recipe are chipotle peppers and Dr. Pepper. The sugar in the Dr. Pepper helps to break down the pork and the chipotle peppers add a spiciness. When the sandwiches were put together, they were delicious. They had the perfect balance of sweet, spicy, and BBQ.
I paired the Dr. Spicy BBQ Pork sandwiches with a red wine and a white wine. For the white wine I went with the CK Mondavi Blonde Five which is a light wine with aromas of honey and pears. It’s a refreshing wine that paired wonderfully with the spiciness of the pork. As for the red wine, I chose the CK Mondavi Scarlet Five. It captures the best of each of the five red varieties and is a full bodied wine with flavors of black cherries and plums that stood up nicely to the spicy BBQ pork and the hot dogs.
After finishing dinner we took the remainder of our wine and went out to enjoy the evening by the pool. When both of the wines were gone I brought out the final wine to enjoy with dessert. The CK Mondavi Cabernet Sauvignon is rich with cherry and blackberry flavors that are balanced with a hint of oak and long fruit finish. It was a delicious wine to go along with a berry tart and cake with lemon frosting.
- 1 boneless pork roast of pork loin (2-3 pounds)
- 1 t. sea salt
- 1 t. black pepper
- 4 garlic cloves, minced
- 4 chipotle peppers in adobo, finely chopped
- ½ onion, thinly sliced
- 2 T. brown sugar
- 12 oz. Dr. Pepper
- ¼ c. water
- 1 c. BBQ sauce
- 8 rolls
- Rub the pork roast with salt and pepper. Set aside.
- Mix the garlic cloves, chipotle peppers, onions, brown sugar, Dr. Pepper, water, and BBQ sauce in the crock-pot. Mix well.
- Add the pork roast to the crock-pot. Cook on low for 8 hours.
- Remove the pork from the crock-pot and place on a cutting board. Using 2 forks, shred the pork. Place it back in the crock-pot and cook for 30 minutes.
- Place the BBQ pork on a roll and enjoy.
I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.