A dozen years or so ago, I attended a tasting of a dozen or so 1996 Barolos. Mouth-puckering, as you can imagine. Our palettes brutalized, someone ran out midway through the tasting and procured some excellent pulled pork from a local restaurant in Tribeca.
Damn if it wasn’t a good match. It really helped cut through the tannins and flattered the wines. Obviously, it wasn’t too sweet.
Anyone know of a good recipe that I might try? And, since I don’t have a smoker in NYC, how do I get the smokiness? Smoked pork? Barbeque sauce seems like cheating.