Step 1

In a small bowl, combine all rub ingredients: 1 tablespoon salt, 1 tablespoon coarse ground black pepper, 2 tablespoons dried oregano, 2 tablespoons ground cumin, and 2 tablespoons olive oil.

Step 2

Rinse the pork with clean cold tap water, and pat dry with paper towels.

Step 3

Rub the rub spice mixture all over the pork, and place the spice rubbed pork, fat side up, in the slow cooker.

Step 4

Turn the crock-pot on high, and start chopping and adding the veggies as you chop them. Add the orange juice, chopped onion, jalapeno, and garlic. Place the lid on the slow cooker once all the ingredients have been added.

Step 5

Slow Cook on high for about 8 hours. Start checking it after 5 hours. Check for doneness by pulling on the bone with a pair of tongs, when it’s done the bone will easily slide out.

Step 6

Remove the cooked pork from the slow cooker, allow to cool slightly, and shred using two forks. The juices remaining in the slow cooker can be discarded.

Step 7

You’ll need about 3 cups of the cooked carnitas for the sliders. The final step in making the carnitas will be to crisp them up under the broiler. Those instructions are later on the recipe card, so they will be nice and hot and crispy in the sliders.

Step 8

Add 2 tablespoons olive oil to a large skillet over medium heat. Add the corn and let cook until the corn starts to char, about 10 minutes, stirring occasionally.

Step 9

While the corn cooks, mix the dressing together in a large bowl: mayonnaise, sour cream, Cotija cheese, cilantro, lime juice, red onion, garlic, and chili powder.

Step 10

When the corn is done cooking, fold it into the dressing. Set Mexican Street Corn aside while preparing the rest of the sliders.

Step 11

Wipe out the skillet from any cooked bits from making the corn, and heat 1 teaspoon oil in the skillet over medium-high heat. Once hot, add the sliced onion, and cook, stirring often. Allow onion to brown, adding a little water to the skillet if the onion starts to cook too quickly. Once the onion is nicely browned and caramelized, remove it from the skillet.

Step 12

Soften the 5 tablespoons butter in a microwave for about 20-30 seconds. Mix in 1 teaspoon dried minced onion, 1 teaspoon chili powder, and ½ teaspoon ground cumin. Set aside.

Step 13

Crisp up the carnitas:

Step 14

Place about 3 cups of carnitas in a single layer spreading it out as much as you can, on a foil lined rimmed tray, and place under a medium heat (about 450° F) broiler for 4-7 minutes. Be sure to keep an eye on them while they broil, as they can go from crispy to burned in a moment. You want browned crispy looking edges.

Step 15

Preheat the oven to 350° F.

Step 16

Place the bottom of the cut rolls in a disposable aluminum pan. Brush the inside of the rolls with about 2 tablespoons of the spiced butter.

Step 17

Spread about 3 cups of the crisp carnitas over the rolls. Top with Mexican Street Corn. Sprinkle 1 cup of shredded pepperjack cheese over the top of the Corn.

Step 18

Spread the caramelized onion over the top of the cheese, and top with the bread halves.

Step 19

Smear the remaining spiced butter over the top of the rolls. Bake in 350° F oven for about 10 minutes, or until butter has melted in, tops are browned, and cheese is bubbling.

Step 20

Serve warm.