Cilantro Chili Lime Pulled Pork Sliders
Pulled pork is cooked tender with beer, cilantro, chili powder and lime to make the best sliders EVER.
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ingredients
- 2 1/2 lbs pork shoulder fat cap removed and cubed into 2 to 3-inch chunks
- 10 oz beer I used an IPA, Fat Tire’s Ranger to be exact
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper
- 1 1/2 chili powder
- 1/2 tsp pepper
- 1/2 tsp salt
- 1 Tbsp Gourmet Garden Cilantro Paste
- 3 Tbsp lime juice
- 16 slider buns halved and toasted
- CHILI MAYO
- 1/2 cup mayonnaise
- 1 tsp chili powder
- 1 Tbsp lemon juice
- 1/2 tsp tsp garlic powder
- 1/4 tsp salt
- Garnish: shredded purple cabbage crumbled queso fresco, pickled jalapeño, Gourmet Garden lightly dried chopped cilantro
instructions
- In the insert of a slow cooker or in a pressure cooker, add pork shoulder, beer, garlic powder, cayenne pepper, chili powder, pepper, salt, cilantro paste and lime juice. Stir to combine. Set slow cooker to low and cook for 8 to 10 hours, or 80 to 90 minutes in the pressure cooker. Remove pork with slotted spoon to a separate serving dish. Using two forks, pull apart the pork shoulder until all of it has been shredded. Set aside and keep warm.
- In a small bowl, stir together the ingredients for the chili mayonnaise.
- To assemble the sliders, add 2 to 3 Tbsp of pulled pork to the bottom halves of the slider buns. Top with purple cabbage, pickled jalapeño, queso fresco and Gourmet Garden lightly dried cilantro. Slather the top halves of the slider buns with 1 to 2 tsp of the chili mayonnaise. Top the sliders with the other halves of the buns and serve.