Foto: Half Baked HarvestIngredients
- 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
- 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)
Steps
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.
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