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Crock-PotExpress Crock Carnitas Sliders with Chipotle Sour Cream

Servings 6 servings

Ingredients
  

  • 4.5 lbs pork shoulder cut into cubes
  • 1 tablespoon salt plus ½ teaspoon divided
  • 12 ounces stout beer
  • 6 ounces tomato paste
  • Juice from 1 large lime
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons chili powder
  • ½ teaspoon cayenne powder
  • ½ teaspoon smoked paprika
  • 1 cup sour cream
  • 1 tablespoon chopped chipotle peppers in adobo
  • 24 slider buns
  • chopped cilantro

Instructions
 

  • Sprinkle the pork on all sides with 1 tablespoon salt.
  • In a small bowl stir together the beer, tomato paste, lime juice, cumin, garlic powder, onion powder, chili powder, cayenne, and smoked paprika.
  • Add the pork and the sauce to a Crock-Pot Express Crock Multi-Cooker, add the lid (make sure the lid to the Multi-Cooker is locked but the steam value is open to “release” mode). Cook on high for 6 hours, or low for 8 hours.
  • Remove the inner bowl of the Crock-Pot, pouring off the liquid (leave a small amount, about 2 tablespoons, the amount doesn’t need to be exact), place the bowl back in the Crockpot.
  • Turn the multi-cooker to the “brown/sauté” setting on high. Shred the pork, in the cooker with two forks while the pot heats up in sauté mode. 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 nicely caramelized, remove from the pot and add to a serving bowl, toss with the remaining ½ teaspoon salt.
  • Stir together the sour cream and chipotle peppers.
  • Add the carnitas to the slider buns, top with sour cream and sprinkle with cilantro.

Notes

*If you plan to make the meat in advance, save about ½ cup of the cooking liquid and add the storage container. It will help to keep the meat moist once you reheat.