Morita bbq sauce pulled pork!
Chef Gerry’s bbq sauce made with chilies, piloncillo and the complexity of mole. Cooked low, slow, and smoked.
Make it a sandwich: heat the pulled pork, toast the buns and top with coleslaw.
Add on $14:
- 4 brioche buns
- coleslaw (Ontario cabbage, carrot, onion)
Please notify us of any allergies or dietary restrictions.