Serves 6- approximately 3 sliders per person
- Prep time: 1 hour
- Cooking time 2-3 hours
Begin by putting pork butt in to roast following directions below. While pork cooks prepare Marionberry Mojito Sauce below. Serve on slider sized, good quality buns (18-20 buns). Add 1 tablespoon of Marionberry Mojito sauce to each bun before serving. Pass additional sauce.
- 1 boneless pork butt (about 5 pounds)
- 4-6 Oranges juiced or enough to equal 2 cups
- 1 head of garlic, peeled, with cloves crushed
- 1 bunch mint
- Salt and Pepper to season roast
Preheat oven to 500 or 550 degrees, the max your oven can go. On a cutting board, cut the pork butt into similar sized pieces, it doesn’t have to be perfect, just so it can lay evenly in a 5 1/2 quart Dutch oven or similar pan. If you don’t have a Dutch oven use a roasting pan and cover with aluminum foil. Cut the oranges in half, and squeeze the juice over the pork. Add the orange rinds to the pan. Add garlic and season liberally with salt and pepper. Mix everything together and lay back in a single layer in Dutch oven or baking pan. Tuck the mint sprigs between the pieces of pork.
Place baking pan in the oven, uncovered and cook for 10 minutes. Then turn down the oven to 300 degrees, cover with Dutch oven lid or heavy-duty aluminum foil if using roasting pan, and continue to cook until fork tender, about 2-3 hours. Remove the pork roast from the oven and transfer to a large platter. Allow the meat to rest for about 10 minutes. Remove garlic and orange rinds. While still warm, take 2 forks and “pull” the meat to form shreds. Using 2 forks shred the pork by steadying the meat with 1 fork and pulling it away with the other. Put the shredded pork in a bowl. Pour 1/2 of the sauce on the shredded pork and mix well to coat.
Marionberry Mojito Sauce
- 4 tablespoons sugar
- ¼ cup limejuice
- 2 cups Marionberries – fresh or frozen (may substitute equal amount blackberries)
- 1/3 cup white rum
- ½ cup soda water
- 1 tablespoon fresh mint cut in a chiffonade by rolling mint leaves into a log and cutting into long thin strips with a sharp knife.
- 1 teaspoon fresh basil cut in a chiffonade
In sauce pan over medium heat lime juice and sugar and stir continuously until melted. Add Marionberries. Stir mixture until it boils. Remove from heat and stir again top be sure sugar has melted. Carefully add rum and soda water to berry mixture, mixture will boil over if liquids are added too fast. Return saucepan to heat and simmer until mixture is reduced by 2/3. Add mint and basil. Remove from heat. Set aside.
Marionberry Mojito sauce is also good on grilled salmon, chicken or shrimp.