Carnitas Sliders with Tomatillo-Avocado Sauce


Perfect for entertaining, these grab-and-go sliders star tender carnitas topped with a creamy tomatillo-avocado sauce sandwiched between pillowy homemade rolls.

Carnitas Sliders with Tomatillo-Avocado Sauce
Photo: Photo by Eva Kolenko / Food Styling by Carrie Purcell / Prop Styling by Jillian Knox
Total Time:
10 mins
20 sliders


  • 8 ounces tomatillos (about 6 small tomatillos), husks removed, tomatillos rinsed and halved

  • 1 medium-size ripe Hass avocado

  • ½ cup coarsely chopped fresh cilantro leaves and stems

  • ¼ cup chopped white onion

  • 2 medium garlic cloves

  • 2 to 4 medium-size (1/5-ounce) fresh serrano chiles (to taste), coarsely chopped

  • 1 ¾ teaspoons kosher salt, plus more to taste

  • 1/4 to 1/3 cup water, as needed

  • Sweetened Condensed Milk Rolls

  • 1 ⅓ pound Carnitas (about 3 1/2 cups)


  1. Process tomatillos, avocado, cilantro, onion, garlic, 2 chiles, and salt in a blender until smooth, about 1 minute. Taste and, if desired, add 1 or 2 additional chiles, processing to incorporate. Add 1/4 cup water, and process until mixture is slightly loosened but thick enough to dollop, adding remaining water as needed to reach desired consistency. Taste sauce, and season with additional salt, if desired.

  2. Split each roll horizontally. Spoon about 1 tablespoon sauce onto bottom of each roll, spreading evenly. Top each with a scant 3 tablespoons carnitas, and finish with a little more sauce, if desired. Cover with tops of rolls. Serve with remaining sauce on the side.

Make Ahead

Avocado-tomatillo sauce can be made up to 1 day ahead and stored in an airtight container in refrigerator.

Suggested Pairing

Belgian-style golden ale: Allagash Confluence Ale

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