• 1 Source Farms Pork Shoulder Roast
  • 2T Ketchup
  • 2T Brown Mustard
  • ½ C Brown Sugar
  • 2T Smoked Paprika, Sweet (Spicy Paprika can be used if you want a kick)
  • 1T Kosher Salt
  • 2tsp Onion Powder
  • 2tsp Garlic Powder
  • 1tsp Black Pepper, Ground
  • 1 jar Mt Hope Spiced Marionberry Fruit Spread
  • 2 oz Apple Cider Vinegar
  • 12 ea Slider Buns
  • ½ C B&B Pickles


Mix together ketchup and mustard then coat the pork shoulder with the mixture using a brush. It helps the mixture coat the roast better if you pat it dry with a towel first. Once the roast is coated, mix the dry ingredients together in a bowl and rub the ribs with the sugar & spice mixture. Wrap the roast in parchment paper and then in aluminum foil; refrigerate for 2 hours.

Once the roast is marinated, place the foil packet on a pan to catch any potential juices while it cooks. Place the pan in a 250F oven to bake for about 4 hours until roast is tender enough to pull apart. Allow the roast to rest wrapped in the foil for 15-20 minutes before pulling, this with make for juicier pork. This can be done with the use of a smoker, cooking the roast unwrapped, then wrapping at the end to rest in parchment and foil.

When opening the foil packet, place the liquid in a small pot and mix with the fruit spread and apple cider vinegar. Reduce the mixture to thick sauce consistency and adjust seasoning with salt and pepper if necessary.

To Serve:

Stir the BBQ sauce into the pulled pork and scoop about 2 ounces of the BBQ pork onto lightly toasted slider buns. Top the pork with pickles and the slider bun top and enjoy. The BBQ pork mixture can be made in advance and reheated to serve if desired.


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