Carnistas Sliders are made with slow cooked pulled pork with Mexican flavours. You can try this recipe and enjoy the dish as a snack or as a main meal for lunch or dinner.
Ingredients
- 2 kg pork shoulder, cut into cubes
- 1½ tsp salt
- 350ml stout beer
- 100g tomato paste
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp chili powder
- ½ tsp cayenne powder
- ½ tsp smoked paprika
- 1 cup sour cream
- 1 tbsp chipotle sauce
- 24 slider buns
- Juice from 1 large lime
- Chopped coriander
Method
- In a small bowl stir together 1 tsp of salt, beer, tomato paste, lime juice, cumin, garlic powder, onion powder, chili powder, cayenne and smoked paprika. Coat the pork. Place the pork in the Cooking Pot, add the lid. Make sure the lid to is locked but the Steam Release Dial is in the “Seal” (closed) position. Press MEAT/POULTRY adjust time to 2 hours and press START/STOP.
- Once cooking process is complete, release the pressure and carefully remove the Cooking Pot, pouring off the liquid. Leave a small amount, about 2 tbsp and return the Cooking Pot back in the Crock-Pot® Express Pressure Multicooker.
- Press BROWN/SAUTÉ setting on HIGH. Shred the pork in the cooker with two forks while the pot heats up. Press meat firmly down with a wooden spoon into a firm even layer. Cook for 5-8 minutes, stir and press again into a firm even layer. Once the remaining liquid is gone and there are pieces of meat that have been caramelised, remove from the pot and add to a serving bowl. Toss with the remaining ½ tsp salt.
- Stir together the sour cream and chipotle sauce.Add the carnitas to the slider buns, top with sour cream and sprinkle with coriander.