Spring’s longer days invite slow-cooked, flavor-packed dishes like Barbecue Pork Shoulder with Smoked Paprika and Plum Sauce. This recipe is a brilliant pairing for Oceano’s ultra-low alcohol Syrah, whose notes of plum, blackberry, and spice are echoed and enhanced by the smoky, savory pork and tangy fruit sauce. The wine’s acidity and gentle tannins balance the richness of the meat, while its fruit-forward character harmonizes with the plum sauce, making this a standout spring pairing for Syrah lovers.
Why This Recipe Pairs with Oceano Syrah
Syrah is known for its affinity with barbecued and smoked meats, and the addition of plum-a classic “bridge ingredient”-brings out the wine’s own fruit notes. The smoked paprika ties in with Syrah’s peppery, spicy undertones, creating a seamless food and wine experience that’s perfect for spring feasts and outdoor dining.
Materials Needed
- Slow cooker or Dutch oven
- Grill or oven
- Saucepan
- Measuring cups and spoons
- Mixing bowls
Ingredients
- 3–4 lb pork shoulder
- 2 tbsp smoked paprika
- 1 tbsp brown sugar
- 1 tsp ground cumin
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
For the Plum Sauce:
- 2 cups fresh or frozen plums, pitted and chopped
- ½ cup red wine vinegar
- ¼ cup brown sugar
- 1 tbsp grated ginger
- 1 clove garlic, minced
- Salt and pepper to taste
Directions
- Combine smoked paprika, brown sugar, cumin, salt, pepper, and olive oil. Rub over pork shoulder.
- Sear pork on all sides in a hot pan, then transfer to a slow cooker or Dutch oven. Cook on low for 6–8 hours until tender.
- For the sauce, simmer plums, vinegar, brown sugar, ginger, and garlic in a saucepan until thickened. Season to taste.
- Shred pork, toss with plum sauce, and serve.
This recipe’s smoky, sweet, and savory notes are tailor-made for a spring celebration with Oceano’s ultra-low alcohol Syrah, highlighting the wine’s versatility and making it a memorable centerpiece for any seasonal gathering.
