Slow-Cooked Southwest Shredded Pork Sliders

Slow-Cooked Southwest Shredded Pork Sliders
We obviously have an obsession with slow-cooked anything - first it was pizza, and now sliders. These slow-cooked southwest shredded pork sliders taste like you've slaved away for hours, when really the slow cooker does all the hard work.

These are fantastic for dinner parties as you can prep the pork beforehand and then quickly do last-minute sandwich prep, or prepare an entire southwest-themed party bar and have guests customize their own slider.

Slow-Cooked Southwest Shredded Pork Sliders

  • 1 lb pork shoulder
  • 1 yellow onion, diced
  • 3 cloves garlic, diced
  • 2 tablespoons, chili powder
  • 1 teaspoon, red pepper flakes
  • 1 cup southwest-style salsa
  • 1 can pinto beans
  • 4 slices of cheddar cheese
  • 2 large kaiser rolls (cheddar rolls, if you want even more cheesiness)

In a crockpot, place pork shoulder, onion, garlic, chili powder, red pepper flakes and salsa, and cook on high for at least 4 hours. When the meat is done cooking, shred with two forks. Keeps in the fridge for at least a week.
When you're ready to serve, heat up the pinto beans in a frying pan, add two large scoops of your shredded pork and heat all the way through.
Toast your buns, top with meat mixture, salsa and cheese. Voila!

Andy Hayes

Andy Hayes is the founder and creator of Plum Deluxe. He authors our award-winning weekly email newsletter, The Blend and curates our popular organic tea of the month club.
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