October 22, 2016

Hot! Summer Grilling with Woodbridge Wine ‘Cue Sauce

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Fire up those grills for your perfect summer barbecue with Woodbridge Wine ‘Cue Sauce from Woodbridge courtesy of Robert Mondavi and Daddy Sam’s BBQ. This limited-edition sauce is infused with Cabernet Sauvignon, so it’s packed with decadent flavor that will enhance whatever you fancy putting on the grill. Top off your barbecue feast by pairing your Woodbridge Wine ‘Cue Sauce eats with Woodbridge by Robert Mondavi Cabernet Sauvignon. At only $6.99, you can pick up a jar for yourself, or to bring as a host gift for a friend.

Food Network personality and celebrity chef Alex Guarnaschelli recommends using Woodbridge Wine ‘Cue Sauce in her Slow-Cooked Woodbridge Wine Pork Shoulder recipe:

Slow-Cooked Woodbridge Wine Pork Shoulder ‘Cue

Traditional pork BBQ adapted for a slow cooker with Woodbridge by Robert Mondavi Cabernet Sauvignon and Woodbridge Wine ‘Cue Sauce, served “naked”. The pork shoulder is rubbed with some simple spices. The pork is cooked whole with the sauce, wine and herbs.


  • 1 bottle Woodbridge by Robert Mondavi Cabernet Sauvignon
  • 6 medium cloves garlic, grated
  • 1 teaspoon Spanish paprika
  • 2 tablespoons dark soy sauce
  • 2 tablespoons red wine vinegar
  • 1 cup Woodbridge Wine ‘Cue Sauce
  • 3 tablespoons Canola oil
  • 3 pound piece pork picnic shoulder – If you can’t find a 3 lb. piece of pork shoulder, ask your local butcher to cut one for you
  • Kosher salt
  • 2 tablespoons unsalted butter


  1. Marinate the pork: In a medium pot, reduce the Woodbridge by Robert Mondavi Cabernet Sauvignon over medium heat until it reduces by half. In a large bowl, whisk together the garlic, paprika, soy sauce, red wine vinegar, Woodbridge Wine ‘Cue Sauce and oil. Stir in the reduced red wine. Drop the pork shoulder in the marinade and roll the meat around, coating all sides. Refrigerate the meat for (preferably overnight but for a minimum of) 6 hours. Take care that the meat is coated and turn the meat around in the marinade once or twice as it sits.
  2. Preheat the oven to 325F.
  3. Cook the pork: Place the pork on a tray with a fitted rack and low sides. Season the meat on all sides with salt. Place the pork in the center of the oven and roast until tender but still juicy, 2 ½ – 3 hours. Remove the pork from the oven and allow it to rest 15 minutes before slicing against “the grain” of the meat. In a small pot, bring the marinade to a full boil over medium heat. Simmer and reduce for a couple of minutes then whisk in the butter. Taste for seasoning. Pour the marinade over the pork slices.
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Melanie Meadows

Associate Editor for The Fabulous Report. Freelance Grantwriter.

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