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Pork and Swiss

Sweet and sticky pork shoulder marinated in a dr.pepper and plantain sauce. Slow braised then shredded and topped with melted creamy Swiss cheese, homemade pickled jalapenos on a buttered brioche bun.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 4 lb Pork shoulder bone-in
  • Swiss Cheese
  • Salt
  • Black Pepper
  • Brioche Slider Buns
  • Butter
  • Dijon Mustard topping, optional
  • Pickled Jalapenos topping, optional
  • Pickles topping optional
Marinade
  • 2 c Dr.Pepper
  • 3 Plantains peeled
  • 1 small Yellow onion peeled and halved
  • 6 cloves Garlic
  • 1 TB Soy sauce
  • 1 TB Worcestershire sauce
  • 2 Scoth Bonnet Peppers seeded

Method
 

  1. Season the entire pork shoulder generously in salt and pepper
  2. Blend all ingredients listed under marinade together expect for the dr.pepper till smooth. Season with salt and pepper to taste.
  3. Place the season pork shoulder in a dutch oven and cover in the sauce.
  4. Roast covered for one hour at 375F. Baste the pork every 30 minutes for uncovered for 2 more hours till the bone can be easily removed from the pork.
  5. Let the pork cool for 15 minutes then shred with forks or tongs.
  6. Butter and grill slider buns, Top with hot shredded pork. Swiss cheese and a pickle.