Harney Lane's Pulled Pork Sliders with Garden Fresh Arugula

Slow-cooked pork absorbs the flavor of the sauce to make mouth-watering sliders to enjoy with a hearty glass of Zinfandel.

Servings: 12 sliders

Cook Time: 8 1/4 hours

Pair With: The Harney Lane Lodi Zinfandel.

Source: Recipe and photo courtesy Harney Lane Winery.

INGREDIENTS

1 medium onion, chopped
1/2 cup ketchup
1/3 cup cider vinegar
1/4 cup packed brown sugar
1/4 cup tomato paste
2 tablespoons paprika
2 tablespoons Worcestershire sauce
3 teaspoons coarse ground sea salt
1 1/4 teaspoons ground black pepper
2 1/2 pounds pork butt, cut into 2 pieces
12 sourdough, wheat or ciabatta slider sized rolls.
handful of washed garden fresh arugula

DIRECTIONS

Combine all the ingredients in a slow cooker, except the pork butt and the buns. With a spoon, mix together well. Add the two pieces of pork butt and cover with lid. Set the slow cooker on low, and cook for 8 hours. After 8 hours, using 2 forks, shred the pork and remove the pork with the remaining sauce into a large bowl. Toast the slider buns and add some of the pulled pork to each bun. Top with garden fresh arugula and enjoy with the Harney Lane Lodi Zinfandel.

Recipe Courtesy Of

Harney Lane Winery

For more than one hundred years, the George Mettler family has farmed Harney Lane, a 100-acre parcel of land just east of Lodi. But it wasn’t until 2006 that they decided to venture into winemaking.