Syrah + Pulled Pork

 Wait... What?  Portugal Makes Syrah? 

Yes! and it’s fantastic. While Portugal is best known for wines like Touriga Nacional and Vinho Verde, it also grows Syrah—especially in warmer regions like Alentejo and Tejo.  I am sure you have tried or at least heard of Syrah grapes grown in the US, France, or South Africa. While genetically the grape is the same, it's the unique blend of climate, soil, and local winemaking traditions that gives each wine its own distinct character.  Portuguese Syrah is usually fruit-forward, spicy, and smooth.   

When selecting a Syrah or other wine in Portugal, you will find many are blends rather than a single grape varietal. Portuguese Syrah often comes in blends too so don't be afraid to grab a Syrah that also has native grapes mixed in like Aragonez or Alicante Boushet. 

Serve your Syrah slightly cool (around 60–65°F), especially if it’s a warm day or your pulled pork has a spicy kick. 

 Why It Works:   

Let’s break down why this combo just works: 

1. Bold Enough to Hang 

Pulled pork—especially with BBQ sauce and smoky rub included in our recipe—is rich, sweet, and savory. Portuguese Syrah is full-bodied with ripe dark fruit, spice, and structure, making it the perfect match for big flavors. 

 2. Herbal & Earthy Meets Sweet & Smoky 

Portuguese Syrah often leans a bit more savory than its Aussie or American cousin. That little hint of herbs or earthiness balances out the sweetness in pulled pork and brings out deeper layers of flavor in the meat. 

3. Spice & Smoke = Instant Chemistry 

Both Syrah and pulled pork often carry some smoky, peppery notes. Together, they just click.    

4. Tannins Cut Through the Richness 

The wine’s structure helps reset your palate after each juicy, sticky bite. It keeps things balanced and stops the meal from feeling too heavy. 

What You Might Taste Together: 

• When you sip Portuguese Syrah with pulled pork, look for: 
• Blackberry and black cherry notes playing with BBQ sauce 
• Black pepper and dried herbs highlighting the pork’s spice rub 
• A smooth, slightly earthy finish that complements smoky flavors 
• Just the right grip (from the tannins) to balance all that tender meat 

Pulled pork is made from the front shoulder of the pig—marbled with fat, full of flavor, and perfect for slow-cooking until it falls apart. It's the ideal choice for making pulled pork. In the US, this cut is called "pork butt " or "pork shoulder".  If you are in Portugal, ask your local butcher for: "Pá de porco para assar ou desfiar"
(Shoulder of pork for roasting or shredding).   

Ingredients:  

• 3 pound boneless pork shoulder 
• 1 medium brown onion thinly sliced 
• 2 tablespoons pork rub or bbq seasonings (my favorite is called “Pork Butt” - yes, that's actually a thing) 
• 1 cup BBQ sauce 
• ¼ cup apple cider vinegar 
• ¼ cup chicken broth, vegetable broth or water 

 Instructions: 

1. Trim the meat Spray the inside of the crock pot with cooking spray or coat with oil 
2. Layer onions on the bottom of the crock pot 
3. Rub pork shoulder with seasoning and place in slow cooker
4. Mix together bbq sauce, vinegar and broth and add to slow cooker
5. Cover and cook on low for 8-10 hours or high for 4-5 until pork reaches internal temperature of 205 degrees
6. Remove pork and shred with two forks. It should fall apart.
7. Add about 1/4 - 1/2 cup of the juices back to pork and discard the rest

Add additional BBQ sauce if desired. Serve on rolls, over rice or in a tortilla. Beans and coleslaw will complete the meal.