Carnitas Sliders With Chipotle Sour Cream - Crock-Pot Express Crock Recipes

A p p et ize rs & L ig ht Bite s
Car nitas Slid er s with Chi potle S ou r Cream
Prep: 10 mins
6 servings
Cook: 6 hrs
1. In a small bowl stir together the beer, tomato paste, lime juice, cumin, garlic
INGREDIENTS
powder, onion powder, chili powder, cayenne and smoked paprika.
◊ 4.5 lbs pork shoulder, cut
2. Add the pork and the sauce to the Crock-Pot® Express Crock Multi-Cooker, add the
into cubes
lid. Make sure the lid to is locked but the steam value is open to release mode. Cook on
◊ 1 tbsp salt, plus ½ tsp divided
HIGH for 6 hours, or LOW for 8 hours.
◊ 12 oz stout beer
3. Remove the inner bowl of the Express Crock, pouring off the liquid. Leave
a small amount, about 2 tbsp), and place the bowl back in the Express Crock.
◊ 6 oz tomato paste
4. Turn the multi-cooker to the BROWN/SAUTÉ setting on HIGH. Shred the pork, in the
◊ 1 tsp cumin
cooker with two forks while the pot heats up. Press meat firmly down with a wooden
◊ 1 tsp garlic powder
spoon into a firm even layer.
◊ 1 tsp onion powder
5. Cook for 5-8 minutes, stir and press again into a firm even layer.
◊ 2 tsp chili powder
6. Once the remaining liquid is gone and there are pieces of meat that have been
◊ ½ tsp cayenne powder
caramelized, remove from the pot and add to a serving bowl. Toss with the remaining
½ tsp salt.
◊ ½ tsp smoked paprika
7. Stir together the sour cream and chipotle peppers.
◊ 1 cup sour cream
◊ 1 tbsp chopped chipotle 8. Add the carnitas to the slider buns, top with sour cream and sprinkle with cilantro.
peppers in adobo
◊ 24 slider buns
◊ Juice from 1 large lime
◊ Chopped cilantro
◊ 1 tbsp salt
TheBeeroness.com
vegetarian
"A delicious slow-cooked meat dish with lovely caramelization
you get on some of the end bits. It's really not the same without
that. The Crock-Pot Express Crock Multi-Cooker gets a perfect
sear and caramelization. "
@TheBeeroness @TheBeeroness
gluten-free
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