Serves 4-6

• 2-3 pound pork butt roast, preferably with bone in
• 1 inch piece of ginger, peeled and minced
• 4 garlic cloves, minced
• ½ cup Manatawny Creek Soleil
• ½ cup soy sauce
• ¼ cup lemon juice

Onion Jam
• 1 teaspoon vegetable oil
• 1 large sweet onion, thinly sliced
• ¼ teaspoon dried thyme
• ¼ cup Manatawny Creek Soleil
• ¼ cup sugar


Preheat oven to 350 degrees
Rinse and dry pork. With a sharp knife, cut several slits into the fat on the pork, being careful not to cut into the meat. Set aside.
Combine remaining ingredients in a medium bowl and pour into a dutch oven large enough to hold the pork butt. Bring mixture to a boil over medium-high heat and then add pork. Baste pork with sauce, cover and place in oven.
Cook for 2-3 hours until meat shreds easily, basting occasionally. Remove pork from dutch oven to a bowl and shred, discarding bone.
Spoon fat from sauce and add pork back to sauce. Serve with Soleil Onion Jam.

Onion Jam
Heat oil in a medium skillet over medium-high heat. Add onions and cook until onions have wilted and liquid has almost evaporated, 8-10 minutes. Do not brown onions. Add thyme and wine. Continue to cook until wine has reduced by half. Add sugar and cook until it has dissolved. Remove from heat and cool. Serve over Soleil Braised Pork.