Barbeque Maple Pulled Pork ala Glenora


Grill cleaned pork butt till browned.  In roasting pan, caramelize onions, add carrots, and celery.   Add seasoning, sweat for 2 minutes.  Add fresh tomatoes, bourbon and Glenora Cabernet Sauvignon and  simmer for 5-10 minutes.  Add vinegar, molasses and New York Maple Syrup.  Place pork on top of  vegetables.  Cover and braise in oven at 325° until fork tender.  Once braised, remove pork,  shred using 2 forks; strain liquid.  To the strained liquid add 2 cups of chicken stock and  2 cups of New York Maple barbeque sauce.  Add shredded pork back into the liquid and cook for  about half and hour.  Season with salt and pepper and serve with crusty rolls.

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