Carnitas Sliders with Chipotle Sour Cream

Prep Time
< 15 minutes
Cook Time
< 3 hours
  • 2 kg Pork Shoulder, cut into cubes
  • 1 ½ tsp Salt
  • 350 ml Stout Beer
  • 100 gram 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 each Slider Buns
  • 1 each Large Lime, juiced
  • Chopped Coriander
  1. 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.
  2. 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 Crockpot™ Express.
  3. 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.
  4. Stir together the sour cream and chipotle sauce.Add the carnitas to the slider buns, top with sour cream and sprinkle with coriander.
Express Crock