There are pairings that make sense on paper, and then there are pairings that make you stop mid-bite and reach for another sip. BBQ Pulled Pork Sliders with Sterling Vineyards Reserve Calistoga Cabernet Sauvignon is the latter.
The 2019 Reserve Calistoga Cabernet Sauvignon earned 94 points from JamesSuckling.com, and it's easy to taste why. It's a structured, fruit-forward wine with the depth to stand up to bold flavors. The smokiness of the pork, the tang of pickled onions, and the sweetness of the barbecue sauce each pull something different out of the glass — darker fruit, warm spice, a longer finish.
This is the kind of meal that earns its wine.
The Pairing
Cabernet Sauvignon and BBQ are a natural match. The wine's tannins are softened by the fat in the pork, while its dark fruit character plays well against the sweetness of the sauce. The pickled red onions add brightness that keeps the pairing from feeling heavy. Tasting notes from JamesSuckling.com describe aromas of blackcurrant, espresso, cocoa and sage, with velvety tannins and a lovely combination of well-ripened fruit with sweet herbs and ground spice — all of which find a natural partner in smoky BBQ.
BBQ Pulled Pork Sliders
Prep: 15 min | Cook: 10 min | Serves: 6–8 | Pairs with: Sterling Reserve Calistoga Cabernet Sauvignon
Ingredients
- 3 cups cooked pulled pork, homemade or store-bought
- 1 cup barbecue sauce, plus more for serving
- 12 slider buns or brioche rolls
- 1 cup pickled red onions
- 1/2 cup mayonnaise or garlic aioli
- 1 cup prepared coleslaw, optional
- 2 tablespoons butter, melted
- 1 tablespoon chopped parsley, optional
- Pickle chips, optional for serving
Directions
- Preheat the oven to 350°F.
- In a medium saucepan over low heat, combine the pulled pork and barbecue sauce. Warm for 5 to 7 minutes, stirring occasionally, until heated through and evenly coated.
- Place the slider buns on a baking sheet and brush the tops lightly with melted butter. Warm in the oven for 3 to 5 minutes, until soft and lightly toasted.
- Spread mayonnaise or garlic aioli on the bottom buns. Add a generous spoonful of BBQ pulled pork, then top with pickled red onions and coleslaw, if using.
- Place the top buns over the sliders and secure with a pick. Garnish with parsley if desired and serve warm with extra barbecue sauce and pickle chips on the side.
FAQs
What wine pairs best with BBQ pulled pork?
A full-bodied red with dark fruit and firm tannins — like a Napa Valley Cabernet Sauvignon — is a natural match for BBQ pulled pork. The fat in the pork softens the tannins, while the wine's structure stands up to the boldness of the sauce.
What makes the Reserve Calistoga Cabernet different?
Sterling's Reserve Calistoga Cabernet Sauvignon is sourced from Bear Flats Ranch and Frediani Ranch in Calistoga, where warm days cool down significantly at night, slowing ripening to preserve freshness and exceptional balance in the fruit. The 2019 vintage earned 94 points from JamesSuckling.com.
Can I use store-bought pulled pork for this recipe?
Yes. Store-bought pulled pork works well here — the barbecue sauce, pickled onions, and toppings do plenty of flavor work regardless of where the pork comes from.
