Blueberry Chipotle Pulled Pork, from the Winemaker’s Wife
7 lb pork butt (boneless and trimmed)
1 tablespoon cumin
1 tablespoon dried chipotle peppers
1 tablespoon salt
1 tablespoon pepper
Pour 1 cup of water in a slow cooker or a dutch oven.  Mix cumin, chipotle peppers, salt, and pepper.  Pat the spice rub mix onto the pork roast.  Place in crockpot or dutch oven at medium or 350F for approx. 3 hours.  Turn around ½ hours.  Shred the meat.
¾ cup Vineyard at Hershey Blueberry Wine
1 Pint Blueberries
½ sweet yellow onion, diced
1 tablespoon olive oil
15 oz can whole plum tomatoes
1 small can chipotle peppers in adobe sauce
2 cloves garlic, minced
1 tablespoon cumin
1 tablespoon chipotle peppers
Saute the onions in olive oil in a deep sauce pan on medium heat until soft (pan should be large and at least 3 inches deep).  Add garlic, cumin, chipotle peppers, and blueberries.  If you have a potato masher, now is a great time to use it – otherwise, use a fork to smash the blueberries.  Add the tomatoes and the can of chipotle peppers.  Continue to smash the tomatoes and the peppers.  Cook for approx. 5 minutes on medium.  Add the Blueberry wine.  Combine with pork and cook for approx. 30 additional minutes on medium low or 275F.  Salt and pepper if necessary.