Southwest BBQ Pork Sliders.
Sometimes life is all about the simple things.
I am sure I have touched on this before, but it is so true.
My dad was just saying the other day that one of his simple pleasures is bringing in the goats from the field at the end of the day and watching the sun set over the mountains as he walks them down. For me, simple pleasures include making time to go on a hike in the morning, watching Gilmore Girl re-runs while I edit photos, coming home from a trip late at night, showering and burrowing myself in all my cozy covers (aka what I did last night at three thirty in the morning) or simply going for a walk with my mom on a crisp and sunny day.
Some of the simplest things, right? But yet, they make you so happy!
That’s kind of like these sliders. They are so simple, but yet everyone seems to love them.
You just can’t do a summer BBQ without a good slider. Plus, you’ll get major bonus points if the sliders are of the slow cooked, saucy pork, variety. I mean, BBQ pork sandwiches are a summer staple.
However, unlike the classic BBQ pork sandwich, I took these sliders and gave them a southwest flare! Ahh OK, what’s not to love about that?
Instead of BBQ sauce I used Old El Paso Enchilada Sauce, my all time favorite go-to ingredient when comes to easy, yet flavorful cooking. I guess these are technically enchilada sliders, but I dunno, that sounded weird to me, so I went with Southwest BBQ pork sliders, I just think that works better!
Alright, so here’s how these go.
First things first, you want to slowly cook your pork. I like using my crockpot because one, it does not heat up my kitchen all day long, and two, it frees up the oven for cooking things like cornbread, potatoes and cakes!
I mean, obviously.
Just in case you don’t own a crockpot or would prefer to slow cook your sliders in the oven, I provided directions for the oven as well. Don’t worry, I got your back! 🙂
OK, and another major bonus these slow cooked sliders have is that they take practically ZERO work to create. Just add everything to a pot, cook, shred the meat, make some guacamole, toast some buns and eat… SO easy!
As for toppings, I continued with my simple theme and used a hefty slice of pepperjack cheese and some charred corn guacamole. Yum and YUM, right? You can really use any cheese you love here, but I think either sharp cheddar, Monterey jack or pepperjack are the way to go. Gotta keep those southwest flavors on point.
Also, in my opinion, the corn guacamole is a MUST, but I’m kind of biased since I love avocados. 🙂
Having said that, feel free to go ahead and get as creative as you like with your toppings. A fried egg would be EPIC… just saying.
However you decide to top your sliders, I know you guys will love them. They are the most perfect way to kick off summer!
Southwest BBQ Pork Sliders.
Course: Appetizer, Main Course, Snack
Keyword: bbq, bbq pork, pork, pork slider, sliders
Simple, succulent and delicious bar favourites
Southwest BBQ Pork
- 2 1/2 pounds pork shoulder or butt
- 1 (19 ounce) can Old El Paso Enchilada Sauce + more for serving if desired
- 12 brioche slider buns
- 12 slices pepper jack cheese
Charred Corn Guacamole
- 3 large ripe avocados halved, seeded and peeled (they have to be ripe!)
- 1 large or 2 small limes juiced
- 1 leave large jalapeño seeded + chopped ( some of the seeds in for a little heat)
- 1/3 cup fresh cilantro chopped (or more to your liking)
- 1-2 ears grilled corn kernels removed from the cob
- salt to taste
- Add the pork and enchilada sauce to the bowl of your crockpot. Cover and cook on low for 6-8 hour or on high for 4-5 hours.
- Shred the pork in the crockpot and toss with the sauce. Discard and fatty pieces.
- Preheat the broiler to high. Place the slider bun bottoms on a baking sheet and top each bottom bun with pork. Add a slice of cheese and place under the broiler for 1-2 minutes or until the cheese has melted. WATCH CLOSE.
- Remove from the oven and add the guacamole (see below) + top bun. EAT!
- Add the avocado halves to a medium size mixing bowl. Squeeze the lime juice over the avocados and toss well to coat. Now grab a fork and lightly mash the avocados. I like to keep my guacamole on the chunky side. Next fold in the chopped jalapeño, cilantro, corn and a pinch of salt. Taste and season with more salt if desired.
*Chicken breast, thighs or a mix of the two can easily be used in place of the pork. *OVEN VERSION: Preheat the oven to 350 degrees F. Add the pork and enchilada sauce to a heavy bottomed Dutch oven. Cover and cook for 2 1/2 to 3 hours or until the pork is falling apart. Shred the pork in the pot and toss with the sauce. Discard any fatty pieces. Proceed as directed above.
I’m ready, are you!? ?