COOK IT.
Place your seasoned pork shoulder in a foil pan, then into your Oakford, using a meat probe or thermometer to track its internal temperature. From there, let ‘er smoke until it reaches an internal temp of about 190ºF. Remove from smoker and let rest for 15-20 minutes.
Shred pork using your hands and a fork, then crisp up the shredded pork in a pan or on a griddle using the liquid left in the foil pan to make carnitas. (Pro Tip: you can also add a tbsp. or two of cooking oil to supplement those hard-earned juices)
Split each of your slider rolls horizontally.
Spoon about 1 tbsp. of the tomatillo-avocado sauce onto the bottom of each roll, spreading it evenly.
Top each roll with a generous portion of smoked carnitas.
Cover with the tops of each roll.
Serve the carnitas sliders with the remaining tomatillo-avocado sauce on the side. We recommend adding fresh avocado and jalapeños slices to take these babies over the top.