Pork Sliders

Yield: 8 portions

Marinade:

  • 3 lbs of pork butt or shoulder cubed 3’ (fat off)
  • 3 TBSP minced garlic
  • 3/4 cup of red wine vinegar
  • 1/4 cup of Peruvian Aji Panca
  • 1 tsp of cumin powder
  • 1 tsp of oregano
  • 2 TBSP salt
  • 1 TBSP black pepper

Adobo:

  • 1 Red Onion finely shopped
  • ¼ cup Corn Oil
  • 5 TBSP Garlic Paste
  • 5 TBSP Peruvian Aji Colorado or Red Pepper Paste
  • 3 TBSP Peruvian Aji Amarillo paste
  • 8 TBSP Red Vinegar
  • 2 TBSP Peruvian Aji Mirasol
  • 3 Tsp salt
  • 1 Tsp black pepper
  • 2 TBSP dry oregano
  • 1 TBSP cumin powder
  • 1 ½ cups Chicha de Jora or any Ale (beer)
Categories: ,

Description

Procedure:

  1. Mix the pork with all the ingredients for the “marinade” in a large bowl cover and refrigerated overnight.
  2. Coat Dutch oven with cooking spray over medium-high heat and brown the meat in batches until done. Remove and keep warm.
  3. Add onion and cook until soft, 5-7 minutes.
  4. Add Aji Panca, Mirasol, and Amarillo, cumin and oregano. Sauté for a couple of minutes.
  5. Now add the garlic and cook until fragrant, about 1 minute.
  6. It’s time to add Chicha de Jora or beer and the seared pork.
  7. Cover tightly and cook for about two hours in low temperature*.

*You can use a pressure cooker and it will take 45 minutes for the pork to be tender.

  1. Serve with garlicky Peruvian style rice