Pulled Pork & Slaw Sandwiches

We served these at a winery party recently and they were a big hit. Most of the work can be done well ahead of time, and assembly is quick and easy.

Pulled Pork Ingredients

  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 2 teaspoons salt
  • 2 teaspoons chili powder
  • 3 pounds pork butt or shoulder, trimmed, and cut into 1 1/2 inch cubes
  • ¼ cup olive oil
  • ½ cup red wine vinegar
  • 1 tablespoon honey
  • ½ cup stock
  • 1 onion diced
  1. Combine first four ingredients for rub. Add pork and coat well. Refrigerate overnight.
  2. Brown pork in olive oil and set aside. Add stock, honey and vinegar, scraping the pan’s bottom to incorporate flavors. Add onion and bring to boil.
  3. Lower heat to simmer, add pork and cook until tender – about an hour and a half.
  4. Let cool, then shred by hand.

Slaw Ingredients

  • ½ cup distilled white vinegar
  • 4 tablespoons sugar
  • 4 tablespoons vegetable oil
  • 2 ½ teaspoons dry mustard
  • 1 teaspoon celery seeds
  • 1 medium cabbage, thinly shredded
  • 1 large red onion, thinly sliced
  • 2 carrots, shredded
  1. Combine vinegar, sugar, oil, mustard and celery seeds in a medium saucepan. Stir and bring to boil. Remove from heat and season with salt and pepper.
  2. Combine cabbage, onion and carrots in a bowl. Add dressing, toss. Cover and refrigerate at least 2 hours.

Split a dozen Kaiser rolls and brown briefly in broiler. Place 2 heaping tablespoons slaw on bottom half and cover with 2 heaping tablespoons pulled pork. Wrap in large paper napkin and serve.

Serves 12 and is terrific with just about any Taft Street wine.


Finally! Temperatures in the 70’s, bud break, smiling faces – it must be spring. With plenty of water in our reservoirs, we are optimistic about the 2011 vintage. Bring it on.

In the cellar, we have completed our bottling of the early 2010 white wines, and are now targeting our custom crush clients’ bottling needs. We will soon turn our attention to the 2010 Taft Street Russian River Valley Chardonnay, in preparation for bottling later this spring.

We’ve been busy at the winery hosting visitors. The two weekends in March for the Russian River Wine Road’s Barrel Tasting brought record crowds, and last weekend we had a get together for friends of the winery, celebrating our 29th year in business. We’ll catch our breath for a bit while we await out President’s Club Party on May 21st.

Mike Martini is off to Wisconsin for a few days to take part in a series of trade tastings. Laurie, Clayton and Diana are busy opening new accounts all over the Bay Area; and plans are afoot to visit our New Orleans, Boston and New York markets over the next month or so.

Our little part of the world doesn’t get much prettier than it is right now. Wild flowers are abloom, the hills are still green, and color and freshness are the order of the day. It’s the perfect time to visit us at the Tasting Room. The wine will complete a most satisfying experience.


Come join us.


Mike Tierney
President, Taft Street Winery