The following recipe was used by Barbara Hom of Night Owl Catering (nightowl2@earthlink.net or 579-7801) at our Passport events. You’ll love them just as much as the attendees did.

For 1 whole pork loin or 1 pork shoulder or butt.

Ingredients:

  • 2 cups water
  • 1 cup pinot noir
  • 1 cup sugar
  • 1 cup salt
  • 5 tbs chopped garlic
  • 1 tbs cumin
  • 2 sticks cinnamon (or 1 tbs ground cinnamon)
  • 3 five star anise kernels
  • 3 chipotle peppers

Preparation:

  1. Mix above Ingredients: in deep pan.
  2. Place pork in pan and marinade for a least 3-5 days.
  3. Drain pork and set on rack and roast in 350 oven for 45 min-1 hour for pork loin.
  4. Roast butt or shoulder in 300 oven for 2 1/2 hours.
TASTING ROOM CLOSED UNTIL FURTHER NOTICE. Our number one priority is to help keep our friends, family and community safe. With that being said, our tasting room will be temporarily closed due to the Coronavirus. Online orders and wine pickups are available at nallewinery.com or email April (april@nallewinery.com). Stay safe and sane!