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Nutrition Facts
Serving Size 226 g
(Approx. 8 Servings)
Amount Per Serving
Calories 310 Calories From Fat 200
% Daily Value*
Total Fat 22 g 34%
Saturated Fat 9 g 45%
Trans Fat 0.0 g
Cholesterol 90 mg 30%
Sodium 2090 mg 87%
Total Carbohydrate 6 g 2%
Dietary Fiber 1 g 4%
Sugars 2 g
Protein 24 g
Vitamin A 6% Iron 8%
Vitamin C 30% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Cuban Pickle Sliders

Prep Time
20 minutes
Cook Time
8 hours
Total Time
8 h 20 m
8  People


Recipe makes 8 Servings

2 1/2 Lb Boston butt, boneless
2 Tbsp Adams Reserve All Purpose House Rub
2 Tbsp H-E-B Pepper Toppers Jalapeno Cilantro & Lime
2 Tbsp H-E-B Pepper Toppers Aji Peruvian Yellow Pepper
2 Tbsp H-E-B Pepper Toppers Cherry Sweet & Spicy
2 Tbsp HEB Pepper Toppers Habanero
2 Tbsp garlic, minced
1/2 Tsp kosher salt
1 dill pickles, jar, sliced into 1/4 inch circles
2 cup(s) Swiss cheese, shredded
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Take pork butt and season it liberally on all sides with house rub. Place into a crock pot set to low and cook covered for 8 hours.
Combine all pepper toppers, garlic and salt together in a bowl and mix well. Place in refrigerator covered for at least 30 minutes to allow flavors to meld.
Once pork is done and fork tender shred it up and mix it with fat and juices in the crock pot. Build your pickle taco by placing a small amount of Swiss cheese on pickle slice then top it with the hot shredded pulled pork and then add a small amount of the pepper mixture/salsa. Build as many as you like in the same manner. These are a fun and delicious appetizer or main course. For a main course just add the same thing to a slider bun with the pickle on top of pork.


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