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.
- 4 lb Pork shoulder bone-in
- Swiss Cheese
- Black Pepper
- Brioche Slider Buns
- Dijon Mustard topping, optional
- Pickled Jalapenos topping, optional
- Pickles topping optional
- 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
Season the entire pork shoulder generously in salt and pepper
Blend all ingredients listed under marinade together expect for the dr.pepper till smooth. Season with salt and pepper to taste.
Place the season pork shoulder in a dutch oven and cover in the sauce.
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.
Let the pork cool for 15 minutes then shred with forks or tongs.
Butter and grill slider buns, Top with hot shredded pork. Swiss cheese and a pickle.