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Mr. B's Salsa & Hot Pepper Products


Kickin' Pulled Pork Sliders

Appetizers, Super Bowl 2017Roxanne BowersComment

Submitted by Ms. Dorothy D.


1 1/2 tablespoons fresh rosemary

1 tsp ground cumin

2 teaspoons minced garlic

1/4 teaspoon freshly ground black pepper

6 pound pork shoulder roast/butt


Preheat oven to 350 degrees F

In a large bowl mix rosemary, garlic and pepper. Place rinsed and dried pork roast in the bowl,  coat evenly with the spice mixture.

Place roast in a large Dutch oven skin-side up. Add 1 cup water, cover tightly with a lid and roast until just tender

Roast approximately 3-4 hours to an internal temperature of 145 degrees F,

Remove lid, carefully remove/discard skin 'aka fat layer'

cook additional 1 hour or until a dark bark has formed

Allow to rest/cool for minimum 15-30 minutes,

Remove pork from the pot, place on a baking sheet to catch extra juices

  • Do not throw out the juices, this is the best part

Shred pork -  I cut in smaller pieces first and then hand shred/pull apart

Combine the following in a skillet for the sauce;

Pork drippings

1 jar Serrano Blue Pepper Glaze (spicier options: Habanero Amber, or Ghost Cherry Gold)

2 TBL unsalted butter

2 cups of sliced yellow onion

1 cup of celery

Honey Brown Beer Glaze

Sauté until onions are soft and translucent

Place 1/2 of shredded pork into the Dutch oven or large crock pot, add 1/2 sauce, stir

Add remaining pork & sauce, stir to coat evenly

  • If using a crock pot for the final step - keep on medium until ready to serve, stir occasionally

Serve on toasted buns, dress it anyway you like -

Fresh coleslaw,

Mr. B's - Original or BlazinPucker Butter Pickles,

pickled red onions, baby corn on the cob, pickled peppers,

Hot Sauce

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