Carnitas Sliders
When you think about Mexican cuisine, one of the standout dishes that likely comes to mind is carnitas. This deliciously seasoned, slow-cooked pork shoulder dates back centuries and has rich cultural significance.
Ingredient
- 1 boneless pork shoulder (3 to 4 lb), trimmed
- 1/2 cup from 1 carton (32 oz) Progresso™ Classic Chicken Broth
- 1/4 cup orange juice
- 1 tablespoon orange zest
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano leaves
- 1 tablespoon salt
- 1/2 teaspoon freshly ground pepper
- 1 large onion, thinly sliced
- 1 medium green bell pepper, cut in thin strips
- 8 cloves garlic, peeled
- 2 tablespoons fresh lime juice
- To serve
- 16 slider buns, split and toasted if desired
- 4 avocados, peeled, pitted, sliced
- 1 cup crumbled queso fresco
- 1 cup fresh cilantro leaves
- Lime wedges, if desired
Direction
- Spray 5- to 6-quart slow cooker with cooking spray. In 12-inch nonstick skillet, cook pork shoulder over medium-high heat 8 to 12 minutes, turning occasionally, until seared on all sides. Place pork in slow cooker.
- In small bowl, mix broth, orange juice and zest, cumin, oregano, salt, and pepper. Pour over pork in slow cooker. Top with onion, bell pepper, and garlic.
- Cover; cook on Low heat setting 7 to 8 hours. Remove pork from slow cooker to cutting board with juice groove or to large bowl. Shred pork, discarding any large pieces of fat.
- Strain cooking liquid; discard vegetables. Add 1 cup of the cooking liquid and the lime juice to 4 cups of the shredded pork; mix well. Cover and refrigerate any additional shredded pork for another use.
- Spoon pork mixture evenly onto slider buns; top each with 1/4 avocado (3 to 4 slices), 1 tablespoon queso fresco, and 1 tablespoon cilantro. Serve with lime wedges.
