salsa verde pork sliders


3 lbs. boneless boston butt pork roast
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon pepper
1 lime
1 cup salsa verde (green chile sauce)
24 mini cuban rolls (or similar rolls or bread), lightly grilled or toasted, and split
fresh cilantro sprigs (optional)


  1. sprinkle pork with cumin, oregano, garlic powder and pepper.
  2. place in a slow cooker.
  3. grate lime peel for 1 teaspoon zest; squeeze lime for juice.
  4. add the zest, juice and 1/4 cup water to slow cooker.
  5. cook, covered, on low heat for 7–9 hours or until pork is fork-tender.
  6. let cool in cooking liquid.
  7. transfer pork to a cutting board; reserve cooking liquid.
  8. shred pork with 2 forks, and place in a large saucepan.
  9. add salsa verde and 1 cup cooking liquid.
  10. cook over medium heat until heated through.
  11. place shredded pork on rolls, top with cilantro (if desired), and serve.

Nutrition (Per Serving)

serving size 1 sandwich
servings 24
calories 215
fat 9g
saturated fat 3g
cholesterol 35mg
sodium 250mg
carbohydrate 20g
fiber 3g
sugars 4g
protein 13g