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Slow Cooker Carnitas Sliders & Smoked Paprika And Lime Aioli
This recipe was made with busy schedules in mind. Great for meal prep, large families, or entertaining.
Prep Time: 00:15
Cook Time: 06:00
1 pork butt (i used a 41b cut)
2 1/2 tbsp garlic powder
1 1/2 jalapeno, seeded and diced
1 1/2 limes, juiced
1 1/2 navel oranges, juiced
1 onion, diced (i used yellow, but yellow works too)
2 tbsp italian seasoning
1 1/2 tbsp pink himalayan sea salt
1 tbsp cumin
2 tsp ground coriander
light dashes of cinnamon and smoked paprika
3 tbsp mayo (i use duke's)
1/2 lime, juiced
1 tsp smoked paprika
1/2 tsp pink himalayan sea salt
brioche rolls (i found mine at aldi's)
chopped red cabbage
1In a gallon ziploc bag, place pork butt, dry seasonings, and a healthy drizzle of avocado oil. Let it sit and marinate while you prep the other ingredients.
2Place the marinated pork butt in y0ur slow cooker, top with the remaining ingredients (citrus juices, chopped veggies)
3Set it to cook between 4-6 hours if you're using a T-fal multi-cooker, or on low for 7-9 hours if you're using a standard crockpot.
4Take the temperature every 2-3 hours to help prevent overcooking. It should be at 165°
5Combine aioli ingredients in a small jar or bowl with a fork. If you want you can add more ingredients to to meet your taste preference.
6When the carnitas are done, shred the meat using 2 forks.
7Cut the brioche rolls in half, butter the inside and place them face down in a pan over medium heat to toast.
8Spread the aioli on one or both of the buns, layer chopped red cabbage, carrots, carnitas, some of the onions and peppers, and some fresh cilantro and top it with the other half of the bun.
9Pair it with some sweet potato fries and use the aioli for dipping sauce. If you want to add some more heat, add some fresh jalapeno slices.
10This fed our family of 5 for 2 dinners and a lunch.
The time frame can vary between 5-9 hours, depending on what you are using to cook with. I used a T-Fal 10 in 1 Multi-use cooker. For me, it cooked in about 5 hours.
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