Pulled Pork Birria Sliders

Pulled Pork Birria Sliders

We love pulled pork! But we love our Birria Pulled Pork Sliders the most!

We’re talking smoky, juicy tender meat with savory birria flavor.

Then served on toasted slider buns and served with pickles and birria sauce! 

I got a smoker a few years ago, and it changed everything.

Our sliders are steeped in lots of smoky flavors.

These Birria Pulled Porked Sliders are the real deal, made with ancho and guajillo peppers!

This recipe is inspired by birria recipes that originated in Jalisco, Mexico, in the town of Cocula. 

Traditionally, birria is made using goat or beef, but we use a bone-in pork shoulder for this recipe.

This is ideal for feeding a crowd; think game day, tailgating, backyard barbecues, etc.

Also, pork shoulder yields more meat and is much cheaper pound for pound than beef, chicken, or goat meat.

What You Will Need:

Pork Shoulder Bone-In or Boneless. I prefer using a bone-in pork shoulder, but you can also use a boneless one. But overall, whether you use a bone-in or boneless pork shoulder, the results will be comparable. Note. A bone-in pork shoulder will take a little longer to 190° – 205°. Another upside to a bone-in pork shoulder is the bone helps hold the meat together. 

Seas Salt, Cracked Black Pepper, and Ground Cumin. This is the trio of seasonings needed for the meat; it’s a pretty basic rub that allows the pork flavor to shine through. 

Seasoning for the Birria Consomé Sauce

Traditionally, birria is served with a consumé sauce; our version is made with many authentic ingredients, like softened friend chiles, cumin, and thyme, with cooked-down tomatoes, onions, and garlic. After cooking, the mixture is pureed into a smooth sauce and cooked with the meat. 

Ancho and Quadillo Chilles.  Dried chilies are the flavor base for the birria consumé; a lot of traditional birria recipes call for dried ancho and quadilla peppers,

Extra Virgin Olive Olive. For this recipe, I use evoo fry the chile peppers for 20- 30 per side; this step enhances and deepens the natural flavor of the dried peppers.  

Bay Leaves, Cumin & Thyme. Most birria recipes begin with this trio of spices; I build on these recipes to create a great flavor profile that is so damn good!

More Seasoning. Additional herbs and seasoning, including sea salt or kosher salt, ground chipotle, black peppercorns, whole cloves, ground ginger, cinnamon sticks, and marjoram, all add to this incredible mix of authentic flavors. 

Onions, Tomatoes & Garlic. You can use white onion or yellow. The onions are first sauteed until softened, then the tomatoes and garlic are added; the mixture then simmers for 10-15 minutes before being added to the blender.  

Apple Cider Vinegar, Water. The vinegar adds acidity, and the water loosens the mixture in the blender. 

How to make Birria Pulled Pork Sliders

Ingredients:

• 9-pound bone-in pork shoulder

Seasoning for the pork:

• 4 1/s tbsp salt
• 3 tbsp freshly ground black peppercorns
• 4 tsp ground cumin

How to make Birria Sauce

• 8 dried ancho chiles
• 12 dried quadillo chiles
• 2 tbsp of evoo, plus more if needed
• 1 1/2 tsp ground chipotle pepper
• 24 peppercorns
• 6 garlic cloves
• 3 tsp dried oregano
• 3 tsp dried marjoram
• 2 tsp dried thyme
• 1 1/2 tsp ground cumin
• 1 1/2 tsp ground ginger
• 1 1/2 cinnamon sticks
• 2 bulbs of garlic
• 6 bay leaves
• 1 large onion
• 4 1/2 tbsp salt
• 2 28 oz cans of whole tomatoes
• 3/4 cup apple cider vinegar
• 4 cups of purified water

1. To make the birria sauce, remove the stem and seeds from the dried peppers, place a skillet over medium heat, and add 2 tbsps of evoo; when the oil is hot, add the peppers in several at a time, from them for 1-2 minutes then turn them over and fry for another few minutes, be careful not to burn the peppers because it will make the sauce bitter. Once the peppers are finished, place them in a medium stock pot with 2 cups of water over medium heat, place a tight-fitting lid over the pot, and let the peppers steep until they get soft in about ten minutes.
2. In the skillet used to fry the peppers add the onions and saute until they soften, then add the tomatoes, bay leaves, cinnamon stick, garlic, and black peppercorns, along with the cloves, thyme, marjoram, oregano, and salt. Continue to cook for 8-10 minutes. After working in batches, spoon the mixture into a blender, add the ginger and cumin, and blend until smooth.

Directions on smoking the pork:

1. Rub the pork with a mixture of salt, freshly ground black peppercorns, and ground cumin until it is completely covered, cover with plastic wrap, and place it in the fridge for 2 hours.  
2. If you cook the pork in a conventional oven or smoker, place the seasoned meat in a large aluminum pan with high sides and pour the sauce over the meat, using a brush to ensure the entire surface is covered. Place aluminum foil over the pan and press to fit the foil onto the pan tightly; place in a preheated smoker or over at 225°  degrees and cook until an instant-read thermometer reads 195-205 degrees or until the meat is falling off the bone. The pork comes out tender with lots of savory flavors; it’s impossible not to love!  

Assembling the pork birria sliders

Can I make birria pork ahead of time?

Yes, you can make the birria one to two days ahead, then reheat it in the oven at 175-190 degrees until the meat is heated and reaches 140°. 

How long will the birria pork last in the fridge? 

The shredded meat will last 3-4 days in the fridge. 

Can I freeze the birria pork? 

Yes. Stored in an airtight container, shredded pork will last up to six months in a 0° freezer. 

What makes birria birria? 

Different methods to make the birria sauce

There are many ways to make birria sauce, but here are a few standard methods:

1. Traditional method: roast chilies and spices, blend with tomato and onion and cook over low heat with meat broth and meat.
2. Quick method: blend canned tomatoes, chilies, and spices, and cook over low heat with broth and meat.
3. Instant pot or pressure cooker method: sauté chilies, spices, and tomato paste, add meat and broth, and pressure cook for 1 hour.
4. Slow cooker method (also known as birria de res): blend chilies, spices, and tomato, add to slow cooker with meat and broth, and cook on low for 6-8 hours.

Birria sauce is a staple in Mexican cuisine, and it’s a versatile sauce that can be used to flavor a variety of dishes, from tacos to soups.

Here are a few more tips to help you make the perfect birria sauce:

• For a deeper flavor, consider using dried chilies instead of fresh ones. Toast the chilies in a dry skillet for a few minutes to enhance their flavor before blending them with the other ingredients.
• Experiment with different types of chilies to find the perfect heat level for your taste buds. Guajillo, ancho, and pasilla chilies are all good options to try.
• If you prefer a thicker sauce, add a few pieces of bread or tortillas to the blender when blending the ingredients.
• Don’t be afraid to adjust the seasoning as needed. Taste the sauce before adding it to your dish, and add more salt, pepper, or spices as necessary to achieve the perfect flavor.
• Birria sauce can be made with various types of meat, including beef, goat, and lamb. Experiment with different kinds of meat to find your favorite.

Now that you have the method for making our birria sauce and birria pork sliders head to your grocery store to grab all the necessary ingredients and try this recipe! 

If you make our birria pork sliders, leave us a comment and tag us on social media @thiswortheylife. 

Plus, if you’re a big fan of birria, try our Birria Ramen recipe. 

Check out these recipes:

Smoked Pulled Pork Sandwiches

French Dip Sliders

50+ Delicious Slider Recipes Perfect for Game Day

Pulled Pork Birria Sliders

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Servings: 0

Author: This Worthey Life

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Ingredients

 

1x2x3x4x5x

• 9- pound bone-in pork shoulder
• 4 1/ s tbsp salt
• 3 tbsp freshly ground black peppercorns
• 4 tsp ground cumin
• How to make Birria Sauce
• 8 dried ancho chiles
• 12 dried quadillo chiles
• 2 tbsp of evoo plus more if needed
• 1 1/2 tsp ground chipotle pepper
• 24 peppercorns
• 6 garlic cloves
• 3 tsp dried oregano
• 3 tsp dried marjoram
• 2 tsp dried thyme
• 1 1/2 tsp ground cumin
• 1 1/2 tsp ground ginger
• 1 1/2 cinnamon sticks
• 2 bulbs of garlic
• 6 bay leaves
• 1 large onion
• 4 1/2 tbsp salt
• 2 28 oz cans of whole tomatoes
• 3/4 cup apple cider vinegar
• 4 cups of purified water

Instructions

• To make the birria sauce, remove the stem and seeds from the dried peppers, place a skillet over medium heat, and add 2 tbsps of evoo; when the oil is hot, add the peppers in several at a time, from them for 1-2 minutes then turn them over and fry for another few minutes, be careful not to burn the peppers because it will make the sauce bitter. Once the peppers are finished, place them in a medium stock pot with 2 cups of water over medium heat, place a tight-fitting lid over the pot, and let the peppers steep until they get soft in about ten minutes.
  In the skillet used to fry the peppers add the onions and saute until they soften, then add the tomatoes, bay leaves, cinnamon stick, garlic, and black peppercorns, along with the cloves, thyme, marjoram, oregano, and salt. Continue to cook for 8-10 minutes. After working in batches, spoon the mixture into a blender, add the ginger and cumin, and blend until smooth.

Notes

Directions on smoking the pork:
Rub the pork with a mixture of salt, freshly ground black peppercorns, and ground cumin until it is completely covered, cover with plastic wrap, and place it in the fridge for 2 hours.  
If you cook the pork in a conventional oven or smoker, place the seasoned meat in a large aluminum pan with high sides and pour the sauce over the meat, using a brush to ensure the entire surface is covered. Place aluminum foil over the pan and press to fit the foil onto the pan tightly; place in a preheated smoker or over at 225°  degrees and cook until an instant-read thermometer reads 195-205 degrees or until the meat is falling off the bone. The pork comes out tender with lots of savory flavors; it's impossible not to love!  
Assembling the pork birria sliders

To assemble birria pork sliders, start by toasting the slider buns in a skillet with a bit of butter.

Then add your melted sliced mozzarella cheese, followed by the shredded birria pork. You can use additional toppings such as cilantro, pickles, or sour cream. 

Finally, top it off with the other half of the bun and serve hot. Enjoy!

Tried this recipe?Mention @thiswortheylife or tag #thiswortheylife!