Carnitas Sliders With Chipotle Sour Cream - Crock-Pot Express CPE210 Quick Start Manual And Recipe Book

Carnitas Sliders
with Chipotle Sour
Cream
APPETISER
COURSE:
10 MINUTES
PREP TIME:
2 HOURS
COOK TIME:
6 SERVINGS
YIELDS:
INGREDIENTS:
2 kg pork shoulder, cut into cubes
1 ½ 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
14
DIRECTIONS:
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.
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 caramelized, 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.