If you’ve never had pork carnitas sliders, I’m here to help you. I want to introduce you to one of the easiest slow cooker recipes EVER. That way, you can have an abundance of delicious pork carnitas at your fingertips (with minimal effort). One of the best parts about carnitas is that they are so versatile – you could make sliders, tacos, burritos, nachos … the possibilities are endless!
My love affair with the slow cooker gets pretty heated during the winter months. Maybe I need the comfort of rich, succulent foods cooking throughout the day as I’m working from home. Maybe I’m just lazy and need lunch/snacks/dinner ready for me when I’m hungry. Either way, I’ve got a serious thing going on with the slow cooker these days.
I first made pork carnitas tacos back in June, and I was INSTANTLY in love with how amazing they tasted. The recipe has been a repeat in our household, and I wanted to see what other treats I could make using carnitas. For our family’s Fourth of July gathering last summer, I decided to stuff little sliders full of piping hot, crispy pork carnitas, then drown them in creamy tex-mex sauce. Somehow, I never shared it on the blog. That changes today!
These are perfect for any game day gathering, holiday event, weeknight dinner, or whatever occasion you’ve got on your radar. The carnitas couldn’t be easier to cook, and the flavor is unbeatable.
Like I did with the Fourth of July sliders – you should top the pork carnitas sliders with this creamy tex-mex sauce – it’s even easier to make than the carnitas! Some fresh pico de gallo, cilantro, and chopped white onion also make great garnish options. Really, whatever you feel like using! Make it yours!
Come back soon for some pork carnitas nachos, because I’ll be rolling those out next month. I need an excuse to make them a few times before finally posting them on the blog. 🙂
- 2 lbs. pork top loin
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 Tbsp. cumin
- 1/2 Tbsp. oregano
- 1/2 Tbsp. paprika
- 2 Tbsp. olive oil
- 1 cup white onion, finely chopped
- 1 Tbsp. garlic, minced
- 1/2 Tbsp. jalapeno, minced
- 1/3 cup beer (I used a dark, malty beer)
- 1/3 freshly squeezed orange juice
- 12-16 slider buns, depending on how full you want them. 🙂
- creamy tex-mex sauce (link in blog post)
- finely chopped onion and cilantro, for garnish
- Turn the slow cooker to the "low" setting.
- Rinse the pork loin in cold water, then dry completely. Sprinkle 1/4 tsp. salt and 1/4 tsp. pepper on top side, and press into the pork using your hands or tongs. Sprinkle remaining 1/4 tsp. salt and 1/4 tsp. pepper on bottom side, and press into pork.
- In a small bowl, whisk together all of the cumin, oregano, and paprika. Sprinkle half of the spice mixture onto the top of the pork loin. Drizzle 1 Tbsp. of olive oil directly onto the seasonings, and gently press the olive oil and spices into the pork (you can use your hands or tongs for this, too!). Repeat on the bottom side.
- Once all of the pork is seasoned and coated with olive oil, place it into the slow cooker. Be sure the fattier side is facing up.
- Add jalapeño, garlic, and onion. Also pour in the orange juice and beer.
- Cover and cook for eight hours. If you're home during the cooking process, feel free to flip the pork over after a couple of hours. The pork should shred apart very easily when it is done. (You can let it cook past eight hours if it isn't shredding apart easily!)
- Shred the pork directly in the slow cooker, and allow it to soak up any excess liquid.
- In a saute pan over medium-high heat, sear the pork until it darkens in color and develops a crispier exterior. Serve it directly onto the slider buns, then top with creamy tex-mex sauce.