Southwest BBQ Pork Sliders.

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4.18 from 50 votes

Simple, succulent and delicious bar favourites

Prep Time10

Cook Time6

Total Time6 10

Course: Appetizer, Main Course, Snack

Cuisine: American

Servings: Servings

Calories: 1007kcal

Author: Tieghan Gerard

Ingredients

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

Instructions

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!

Guacamole

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.

Notes

*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.

Nutrition