Pork Torta Sliders with Roasted Jalapeño AioliPrep Time: 35 minutes
Total Time: 4 hours
Makes: 15 servings
15 mini bun sliders
3 lbs. of pork butt, boneless
1 cup La Preferida Naranja Agria
1 Tbsp. La Preferida Sazón
1 Tbsp. La Preferida Adobo
8 La Preferida Whole Jalapeños, sliced thinly
15 slices of Sliced Fresh Tomatillos
2 cups of mayo
1/2 cup apple cider (may substitute with white vinegar)
1 red onion, pickled
2 Tbsp. paprika
2 Tbsp. black pepper
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 Tbsp. salt
1/4 bunch of cilantro leaves
Cooking Liquid: 1 bottle of your favorite beer (bottled beer tastes better than canned) and 1 cup of La Preferida Naranja Agria.
Preheat oven to 350º F.
Pat dry pork butt and season with 1 Tbsp. of salt.
Combine all ingredients in a bowl, mix, and rub over pork butt. Place pork in a roasting pan and pour one bottle of your favorite beer and 1 cup of La Preferida Naranja Agria Marinade. Place pork in oven without covering for 30 min. and let caramelize. After 30 min. are up, flip over and cover with a piece of parchment paper and cover with foil. Lower heat to 325º and flip over every hour — if liquid is low, add water. Liquid should only cover about the hight of a La Preferida Sazón bottle.
This should take about 3 hours. When done, allow the pork to rest for 15 min., then shred with 2 forks.
In the meantime… prepare your pickled onions.
Needed ingredients: 1 red onion, sliced thin; 1/2 cup red wine vinegar; 1 Tbsp. sugar; 1 Tbsp. salt; 4 garlic cloves (optional).
Combine vinegar, sugar, salt, and garlic clove, and bring to a boil. Strain and pour over onions, and allow to sit for an hour.
Once pork butt is done and shredded, toast your mini buns, spread mayo on bottom bun and add pork, pickled onions, sliced jalapeños, cilantro leaves and tomatillos.
Roasted Tomatillo-Jalapeño Aioli
Cut 4 jalapeños in 1/2 and take out seeds. Roast in oven for about 15 min. or until skin is blackened. Let them cool and place in blender with 2 cups of mayo, then blend until smooth.