Chile Verde Sliders

 


1- 1 1/2 lb. pork tenderloin

16 oz. jar of salsa verde

1 container sour cream


1 bunch of cilantro chopped

1 cup grated Cotija cheese

2 limes cut into wedges

12 slider rolls


Preheat the broil on high.  Line a baking sheet with foil.


Cut the rolls in half horizontally.  Place both tops and bottoms of the rolls cut side up onto the baking sheet.  Broil for 1-2 minutes or until lightly toasted. Set aside.


Put pork tenderloin into the slow cooker and pour the jar of salsa verde over the pork.  

Cover and cook on medium high to high setting on your slow cooker for 4-5 hours.

When the pork is done, take two forks and shred the pork in your slow cooker.  Leave shredded pork in the slow cooker on the warm setting.

Preheat your oven to the highest temperature of the broil setting. Line a baking sheet with foil. 


Cut the slider rolls in half horizontally.  Place both tops and bottoms of the rolls cut side up onto the baking sheet.  Broil for 1-2 minutes or until lightly toasted.  Leave the bottom part of the slider roll on the baking sheet and remove the tops.


Spoon some of the chili verde onto the bottom part of the slider roll.  Top with a dollop of sour cream, a sprinkling of cilantro, and some grated cotija cheese. Place the top half of the slider roll on the slider and serve warm with a wedge of lime.



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