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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.
Prep Time 20 mins
Cook Time 3 hrs
Total Time 3 hrs 20 mins
Course Main Course
Cuisine American


  • 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


  • 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.