Isabelle's recipe and wine pairing of the month - GSM and Pulled Pork burgers

July 08, 2020

I'm very excited to share my recipe and tasting notes for one of my favourite wines this month. The A-Label GSM from the 2018 vintage, what a great vintage it was and this wine is looking fabulous.

It’s a generous GSM (Grenache, Shiraz and Mataro/ Mourvedre) blend, perfect with a homemade burger, an antipasto platter or a pasta dish.

And for me pairing this wine with one of my favourite dishes was a no brainer, as you'll discover when you pair the GSM with my recipe below!

Plus Andy has made this deal too on a mixed six pack of the A-label range (which include two bottles of GSM!) plus a bottle of one the premium range as a bonus. Yes i think he's gone mad as well with this bonus deal!

 Get your A-Label Estate Reds here

Tasting notes:

Colour: bright ruby red

Nose: Red berry fruit: redcurrant, smokey, slight touch of herbal green.

Mouth: in accordance with the fruity nose developing towards the liquorish and eucalyptus. Quite soft and smooth beginning from the Grenache. The Mataro brings the black fruit character (blueberries) and the meaty. The Shiraz delivers a soft pepperiness, the volume and enhances the generosity of the wine.

Our GSM 2018 can be drunk now, but it can also easily wait for another few years. In the warmer months, this lovely blend can be slightly chilled to enjoy.

Wine with the food: 

The acidity of the wine cut through the richness of the meat. The coleslaw brings crunchiness to the pairing which creates an extra layer to the match.

The pepperiness of the rocket highlights the Shiraz component in the wine.

Our food and wine match of the month.

Make this at home and you're going to love it with the GSM!

 Get your A-Label Estate Reds here

Oven-roasted BBQ pulled pork with coleslaw and rocket on a brioche bun

RECIPE.

Serves 6/8 people

FOR THE PORK

• 5kg boneless pork shoulder
• 3 tbsp. packed brown sugar
• 1 tbsp. cooking salt
• 1 tbsp. smoked paprika
• 2 cloves of garlic, finely crushed
• ½ brown onion, finely chopped
• 1 tsp. ground cumin
• Freshly ground black pepper
• 4 tbsp. vegetable oil
• 500ml pale ale (I used “Coopers” as that’s what my husband drinks and had in the fridge)

FOR THE BARBECUE SAUCE

• 1 ½ cup ketchup or tomato sauce
• ⅓ cup apple cider vinegar
• ½ cup seeded mustard
• ¼ cup brown sugar
• 2 tbsp. Worcestershire sauce

FOR THE COLESLAW

• ¼ green cabbage
• ⅛ red cabbage
• 3 carrots
• a big hand full of parley
• 1 ½ cup mild taste mayonnaise, to don’t overpower the meat.

Brioche Buns and rocket leaves (about 150g) for serving

Make the pulled pork:

Preheat the oven to 150°C. Trim excess fat from pork and cut into large pieces to fit in a large cast iron casserole with a lid.

In a small fry pan, golden brown the onion and the garlic with a little bit of vegetable oil.

In a small bowl, combine brown sugar, salt, paprika, garlic and onion mixture, cumin, then season with black pepper. Rub all over the pork. Rest for 1h or if time permits overnight in the fridge to enhance the flavours.

In a large cast iron casserole over medium high heat, heat the oil. Working in batches, add pork and sear on all sides. (Spices can burn quickly so don’t let it go for too long!)

Pour beer around pork and cover with lid. Transfer to the oven and cook until pork is beginning to turn tender, about 3 hours. Remove the lid and cook until pork is very tender and pulls apart easily with a fork, 1 to 2 hours more. Make the coleslaw in the meantime.

• Remove pork from the casserole and let rest while you prepare barbecue sauce.

Make barbecue sauce:

To the pan drippings in the casserole add all the ingredients for the barbecue sauce. Whisk to combine and integrate the drippings.

Over medium-high heat, bring mixture to a boil. Reduce heat, and simmer until thickened slightly, about 5-6 minutes. Stir to avoid sauce to burn and stick to the bottom of the pan too much.

Place half the sauce in a bowl to serve.

Shred pork using two forks. Toss shredded meat with about half of your homemade barbecue sauce. Add extra sauce if you feel it needs more and it looks a bit dry.

Make the coleslaw:

Coarsely grate the two cabbages and the carrot. Add the parsley finely chopped. Mix in the mayonnaise and set aside in the fridge for 1h minimum before serving.

Serve pulled pork warm with brioche buns, leftover barbecue sauce, coleslaw and rocket.

 

Too tasty i forgot to take a photo with the wine before i started!

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