Skip to main content Share
& Save

Chocolate Pork Roast Sliders

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 3 hours 5 minutes

Servings: 6-8



  • 1 tablespoon whole coriander seeds
  • 1 tablespoon whole white peppercorns
  • 2 tablespoons sea salt
  • 1 tablespoon ground ancho chile pepper
  • 1 tablespoon ground cinnamon
  • 1 tablespoon unsweetened cocoa powder
  • 1 4 lb Boston butt pork roast
  • 1 cup beef stock
  • 1 thinly sliced onion
  • 6 to 8 hamburger buns


Preheat the oven to 300 degrees F.

In a small skillet, combine the coriander seeds and peppercorns. Cook over medium heat, stirring frequently, until fragrant and toasted, about 4 minutes. Remove from the heat and let cool. In a coffee grinder, process the spices until finely ground.

In a small bowl, combine the peppercorn mixture, salt, ancho chile pepper, cinnamon and cocoa. Rub the spice mixture evenly over the pork roast.

In a Dutch oven, combine the beef stock and onions. Add the roast to the Dutch oven. Cover and bake until very tender, about 3 hours.

Using two forks, shred the roast. Serve on buns with pickle spears if desired.