Pulled Pork Dip & Blaufränkisch
A dip that's intensely rich in all the best ways and a wine that I am currently a little too obsessed with.
If you’ve ever had the pleasure of dunking a chip into creamy, cheesy pulled pork dip, then you already know you’re in for a treat. This one is a big, savoury, rich-in-all-the-best-ways kind of dip. The kind that demands a wine with serious flavour, refreshing acidity, and a bit of an edge.
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Enter: Blaufränkisch - A bright red from Austria with intensely vibrant acidity, soft but very present tannins, and flavours of fresh juicy black fruit and peppery spice. It has all the flavour and just the right structure to cut through all that melty cheese and perfectly braised pork deliciousness.
The dip is layered with rich pulled pork, sweet and tangy barbecue sauce, sharp cheddar, and a hint of peppery spice. You can make this one with any pulled pork, but I HIGHLY recommend following my slow-braised pulled pork recipe. This recipe is for paid subscribers, but here’s a little snack peak at my reaction to convince you to try it out:
Steph's Braised Pulled Pork
I’m so proud of this one. I’ve made pulled pork many times before, but I’ve always opted for a slow-cooker approach. It’s always good, but it’s never as good as the stuff I get from a smoke house! (Hayden Block - I’m talking about you).
This pairing works on so many levels:
Acid vs. fat: This dip needs a wine that can refresh the palate and cut through all the fat from the pork and cheese, which is exactly what Blaufränkisch brings to the table.
Tannins vs. fat: The tannins in the wine (which cause that mouth-drying sensation) are softened by fat from the meat and cheeses.
Complimentary flavours: The wine’s spicy, peppery notes and sweet flavours black fruit flavours (like black cherry and blackberry) compliment the sweetness from the barbecue sauce and allll of that delicious spice.
But that’s not all!
I forgot to buy regular kettle cooked chips for this dip, so I decided to use Salt and Vinegar kettle chips (Miss Vickies to be precise - the best). And OH MY GOODNESS. The tangy chips match the tang of the barbecue sauce while perfectly contrasting the sweetness, and they honestly just took this whole pairing experience to a new level.
My Recommendation
I paired this recipe with the Prieler “Johanneshohe” Blaufränkisch from Burgenland, Austria. I can honestly say this is one of my favourite approachable reds. Bold statement, I know - but it’s seriously so good!
I like to call this a “chameleon'‘ red. It’s bright and food-friendly, but not so tart that it needs food. The tannins are there, but they’re smooth. It’s fruit flavours are pronounced, but they aren’t overpowering. This is a wine to sip on while watching your favourite rom com, share with a friend with some chips and [pulled pork] dip, or to pair with your favourite meal!
Not into it or can’t find it? Here are some alternatives:
Other wines: Beaujolais, northern Rhône blend (Syrah/Grenache) cool-climate Pinot Noir, Italian Primitive (or Californian Zinfandel), Tavel rosé.
Beer: Amber ale or a smoked porter
Cocktails: Mezcal Negroni or a bourbon sour
Questions? Thoughts? Send me a message, or join the chat!
RECIPE: Pulled Pork Dip
Serves: 6-8 people
Prep time: 10 minutes
Cook time: 15-20 minutes
Total time: 25-30 minutes*
*NOTE: This does not include the time it takes to make the pulled pork. My braised pulled pork recipe takes about 4 hours, so I recommend either making it in advance or picking up some premade stuff!
Ingredients
1-2 tbsp olive oil
1 poblano pepper, charred and finely chopped
2 garlic cloves
2 cups pulled pork (plus 1/2 cup more for topping)
1 cup 14% sour cream
1 cup shredded mozzarella (plus 1/2 cup more for topping)
1 cup shredded old cheddar (plus 1/2 cup more for topping)
1/2 cup (half an 8oz block) cream cheese
1/3 cup mayonnaise
3/4 cup barbecue sauce (see notes)
Juice from 1 lemon (approx. 2-2 1/2 tbsp)
1 tbsp chives, chopped
1 tbsp cilantro, chopped
1 tsp dijon mustard
1 tbsp hot sauce (Cholula or Valentina)
1-2 tsp liquid smoke
1 tsp black pepper
Salt to taste
Toppings
1/2 cup shredded mozzarella
1/2 cup shredded old cheddar
1/2 cup pulled pork
1-2 tbsp chives, chopped
Drizzle of barbecue sauce
Dippers
Salt and vinegar kettle cooked chips (highly recommended)
Regular salted kettle cooked chips
Carrot and celery sticks
Crackers
Instructions
If you’re making the pulled pork yourself, start there! Here’s the recipe for my amazing Braised Pulled Pork (available to paid subscribers) or see notes for alternatives!
Using a pair of tongs, hold the poblano pepper over an open flame until it’s charred and blistered. You can do this either on a grill or gas range.
Finely chop the poblano pepper. Heat a pan over medium-high heat. Add olive oil, chopped garlic, and chopped poblano pepper. Sautée until soft and fragrant.
Add sautéed pepper and garlic to a medium-sized mixing bowl along with the remaining dip ingredients. Mix well to combine, then taste and adjust as needed.
Preheat oven to 425 F. Transfer dip to your preferred baking dish (I highly recommend this 8” round cast iron pan) top with reserved mozzarella and cheddar, and bake for 15-20 minutes or until the dip is heated through and the cheese is bubbly.
Remove from the oven and add toppings: Drizzle with barbecue sauce, sprinkle on some chopped chives, and add a mound of pulled pork to the centre. Serve immediately with your Salt and Vinegar chips (or whatever you think would taste good), a big ol’ glass of Blaufrankisch, and ENJOY!
Notes
I made my own barbecue sauce with the pulled pork, but it was so good we ate it all before I made the dip! And I ran out of some of the ingredients, sooo I used good ol’ Sweet Baby Rays for this. And it did not disappoint.
If you’re not a paid subscriber but still want to make the pulled pork yourself, I recommend looking up recipes for braised or slow-roasted pull pork. This is IMO the best approach for pulled pork!! If you’re buying it premade, look in the frozen section of your grocery store, or pick up an order from your local smoke house! Hayden Block (or Comery Block / South Block) are my favourites in Calgary!