Green Chile Pulled Pork Sliders Recipe

Trim and Season

Pat the pork shoulder dry with paper towels. Trim excess fat if desired, leaving some fat for flavor. Combine kosher salt, black pepper, ground cumin, garlic powder, and onion powder in a small bowl. Rub the spice mix evenly over the pork.

Sear (optional)

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. When shimmering, sear the pork on all sides until deeply browned, about 3–4 minutes per side. Remove pork and set aside.

Cook

Reduce heat to medium. Add diced yellow onion to the pot and sauté 4–5 minutes until softened and beginning to brown. Add minced garlic and cook 30–45 seconds until fragrant. Return pork to the pot. Pour in chicken broth (enough to come about 1/3 up the side of the pork). Bring to a gentle simmer, then cover with a tight-fitting lid and transfer to a 300°F (150°C) oven for 3 to 3 1/2 hours, or cook on low in a slow cooker for 6–8 hours, until pork is fork-tender and falls apart easily.

Shred and Reserve

Remove pork to a cutting board. Using two forks, shred the meat, discarding large pieces of fat and any bones. Skim and reserve 1/2 cup cooking liquid (braising liquid). Return shredded pork to the pot with reserved liquid to keep moist and allow flavors to meld while preparing the green chile sauce.

Prepare Chiles and Tomatillos

If using jarred roasted green chiles, drain. If using fresh, roast chiles and tomatillos under a broiler or directly over an open flame until charred, then place in a covered bowl to steam for 10 minutes; peel, remove seeds, and roughly chop.

Blend

In a blender or food processor, combine roasted green chiles, tomatillos (if using), cilantro, lime juice, sour cream (or crema), ground cumin, and salt. Blend until smooth, adding up to 2 tablespoons water to reach a pourable but slightly thick sauce consistency. Taste and adjust salt or lime as needed.

Warm the Sauce

Heat a small skillet over low heat. Add the green chile sauce and warm gently for 2–3 minutes—do not boil if using sour cream—to integrate flavors. If the sauce appears curdled, stir in a tablespoon of reserved pork cooking liquid to smooth it.

Combine with Pork (optional)

For a saucier slider filling, fold 3/4 cup of the warm green chile sauce into the shredded pork, reserving the rest to drizzle on assembled sliders or for serving on the side.

Toast Buns

Preheat oven broiler or a skillet. Split slider buns and brush cut sides with melted butter. Place cut-side up on a baking sheet and broil 1–2 minutes until golden and toasted, or toast in a skillet over medium heat about 1 minute per side. Watch carefully to avoid burning.

Assemble Sliders

Place a generous spoonful (about 2–3 tablespoons) of shredded green chile pork on the bottom half of each bun. If using cheese, place a small piece of pepper jack on top of the hot pork so it slightly melts. Add a small mound (about 1 tablespoon) of pickled red onions and a few cilantro leaves. Drizzle additional green chile sauce over the pork if desired. Top with the bun crown.

Serve

Arrange sliders on a platter and sprinkle with crumbled cotija or queso fresco if using. Serve warm. Leftover pork keeps in an airtight container in the refrigerator for up to 4 days; reheat gently with a splash of reserved cooking liquid or warmed green chile sauce to prevent drying.