Super Bowl Sunday is almost here and as America’s second-largest food holiday, we’re sharing a delicious food and wine pairing that will score big with any crowd. Pair Frank Family’s Napa Valley Zinfandel or Chiles Valley Zinfandel with these sweet and spicy Hawaiian pulled pork sliders that combine smoky barbecue sauce with pepper jack cheese and tart pineapple for the perfect bite.
Ingredients: Pulled Pork
4-5 lbs
Pork butt or shoulder
12 oz
Pineapple juice
½ Tbs
Garlic powder
1 Tbs
Paprika
½ Tbs
Onion powder
¼ tsp
Cayenne pepper
2 Tbs
Packed brown sugar
To taste
Salt and black pepper
Ingredients: Sandwiches
3 Cups
Pulled pork
⅔ Cups
Barbecue Sauce
½ Cup
Pineapple, chopped
12 each
King’s Hawaiian dinner rolls
4 each
Pepper jack cheese slices
½ Cup
Salted butter, melted
Optional toppings
Coleslaw mix or crispy fried onions
Method: Pulled Pork
Trim excess fat off pork and place in slow cooker.
Combine spices in a small bowl then rub all over the pork.
Pour pineapple juice around the pork.
Cover the slow cooker and cook on low 8-10 hours or high for 4-5 hours, until pork is tender and shreds easily with a fork.
Using two forks, shred the pork and discard any liquid. Set aside.
Method: Sandwiches
Preheat the oven to 350º Fahrenheit.
Line a baking sheet with foil or parchment paper.
In a medium bowl, combine the pulled pork and barbecue sauce, coating the meat evenly.
Use a large serrated knife to slice the rolls in half, separating the tops from the bottoms. Place the bottom of the rolls onto the prepared baking sheet.
Brush a few tablespoons of the melted butter onto the bottom of the rolls.
Layer the pulled pork over the rolls and top with chopped pineapples and sliced cheese.
Place the tops of the rolls onto the sandwiches and brush with the remaining butter.
Cover rolls loosely with foil then bake in the preheated oven until the rolls are lightly browned and the cheese has melted, about 20 minutes. Then uncover and bake another 3-5 minutes to brown.
Slice into individual sliders and top with coleslaw or fried onions, if desired. Enjoy!
Marisa Murray is the lead writer and editor for the Frank Family blog and magazine. As the winery’s Brand Manager, she holds an MBA in Wine Marketing and Management from the Bordeaux International Wine Institute as well as a WSET III certification. Marisa is also an avid photographer, passionate traveler, and published writer.
Our family's interest in wine has grown from a passion into a business. What started as just 200 cases in 1993 has grown to become a renowned flagship winery in Napa Valley.
