Savory Carnitas Street Corn Sliders For A Cozy Night
These sliders are perfect for chilly evenings, combining tender carnitas with sweet and savory street corn for a hearty meal.
Equipment
- Slow Cooker
- Skillet
- Mixing Bowl
- Baking Sheet
Ingredients
Carnitas
- 2 pounds Pork Shoulder Trimmed of excess fat.
- 2 tablespoons Olive Oil For searing the carnitas.
- 4 cloves Garlic Minced.
- 1 large Onion Diced.
- 1 tablespoon Cumin
- 1 tablespoon Chili Powder
- 1 teaspoon Smoked Paprika
Street Corn Topping
- 2 cups Corn Fresh or frozen.
- 1/2 cup Mayonnaise
- 1/2 cup Crumbled Cheese
- 1 tablespoon Lime Juice
- 1 teaspoon Chili Powder For topping.
Buns
- 12 small Slider Buns Soft and slightly sweet.
- 1 handful Fresh Cilantro Chopped.
- 1 lime Lime Wedges For serving.
Instructions
- Cut the pork shoulder into large chunks, season with salt, pepper, cumin, chili powder, and smoked paprika.
- Heat olive oil in a skillet over medium-high heat and sear the pork pieces until golden brown.
- Transfer the seared pork to a slow cooker, add diced onion and minced garlic, and pour in water or chicken broth.
- Cover and cook on low for 8 hours or high for 4 hours.
- Prepare the street corn topping by mixing corn, mayonnaise, crumbled cheese, lime juice, and chili powder in a bowl.
- Shred the cooked pork and mix it with the juices in the slow cooker.
- Preheat the oven to 350°F (175°C) and toast the slider buns for 5-7 minutes.
- Assemble the sliders with shredded carnitas, street corn topping, and fresh cilantro.
- Serve immediately with lime wedges.
Notes
Consider adding jalapeños for spice or different cheeses for variety.