Pork Carnita Sliders

Pork Carnita Sliders

From Stacy Winchell, Hosting Simply and Kitchen Outlaws


Pork Carnitas Ingredients (Directions further below)
2- 3 pound boneless pork loin, trim excess fat
2 tbsp adobo seasoning
1 tbsp course sea salt
1 lime, zested and juiced
2 cups frozen mango chunks
1/2 c Camarena silver tequila (it’s my favorite brand)
Slider rolls – I used Kings Hawaiian

 HOP Slaw Ingredients

1 med red onion, halved and very thinly sliced
1 lg red pepper, julienned
1 large to very large handful of arugula and flat parsley, chopped
2 tbsp Camarena silver tequila
1 tbsp Mexican crema
1 lime, zested and juiced
Olive or canola oil for sautee
Salt to taste

DIRECTIONS.  On medium heat, lightly sauté with olive oil, pepper and onion until onion begins to slightly brown around the edges (slightly, I say), add tequila, lime zest and its juice and the salt – stir for one minute.  Remove from heat and place in a medium bowl.  Toss in the arugula and parsley and combine well with the crema.  Cover and refrigerate for 30 minutes to 1 hour.

 Black Bean Verde Spread Ingredients (this makes a great dip, too!)
1 can black beans, drained and rinsed
1/2 c salsa verde (or make your own if you can find fresh tomatillos)
1/4 tsp ea:  smoked paprika and cayenne
1/2 tsp sea salt

DIRECTIONS.  In a medium sauce pan, cook all ingredients at once on medium high heat. Stirring often until beans are very tender.  Remove and pour into a blender or food processor and puree until you reach the consistency of hummus.

 Pork Carnita Directions
Thoroughly defrost mango with lime zest and its juice in a covered sauce pan, on medium heat, stirring frequently.  The natural sugar from the fruit will breakdown and may begin to stick to the pan.  Simply add a tablespoon or two and stir while gently scraping the bottom of the pan and stir well.  Remove from heat, uncover and let cool 30 minutes or longer at room temperature.  Place in blender or food processor and add tequila, puree until smooth.

 Heat oven to 350(f) degrees.  Rub the entire pork loin with the adobo and salt and place in a large zip top bag, pour in the mango puree and let marinate in refrigerator for 3 hours (or more).  Remove from refrigerator and let stand at room temperature for approximately 1/2 hour.  Place in a roasting pan (or pyrex casserole) and set in the oven to cook for 45 min to 1 hour until medium, or well done if a bit of pink is displeasing to you.

 Once cooked, remove, cover loosely with aluminum foil and let stand for 15 – 30 minutes.  Carve thinly or even shaved.

 Slice your slider rolls in half and place in a baking dish.  Baste the bottom halves of the sliders with mas tequila and stack on the pork slices.  Liberally smear on the black bean spread on to the bottoms of the top half of the rolls and assemble.  Place back in the oven for 10 minutes.

Remove from the oven and lift those little tops to stack on the HOP slaw, re-place the tops and enjoy!

 TIP: If you cook the pork ahead of time, you can skip the step about placing in the oven and simply serve as traditional deli sandwich.

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