Ingredients:

Tallow Chimichurri:
● 1/2 cup South Chicago Packing Tallow, melted and cooled
● 2 cups fresh parsley leaves
● 1 cup fresh cilantro leaves
● 2 cloves garlic, minced
● 1 shallot, minced
● 1 1/2 tbsp red wine vinegar
● 1 tsp crushed red pepper flakes
● Kosher salt and freshly ground black pepper, to taste

For Slaw and Assembly:
● 2 tbsp red wine vinegar
● 1 tbsp honey
● 2 tsp Dijon mustard
● 3/4 tsp ground cumin
● 3 cups shredded purple cabbage
● 1 medium carrot, cut into matchsticks
● 1/4 cup roughly chopped fresh cilantro
● 1/4 small red onion, thinly sliced
● 2 jalapenos, thinly sliced into rounds
● Kosher salt and freshly ground black pepper, to taste
● 1/4 cup South Chicago Packing Wagyu Beef Tallow Spray, for toasting buns
● 12 slider buns, split
● 3 cups prepared Carnitas, kept warm
● 1/2 cup crumbled queso fresco, optional

Directions:

1. For tallow chimichurri: Combine melted tallow, parsley, cilantro and garlic in a blender. Blend, scraping down the sides as needed, until most herbs are incorporated, leaving a few small chunks for texture. Transfer to a small bowl and mix in shallot, vinegar and crushed red pepper flakes until combined. Season with salt and pepper, to taste. Set aside at room temperature.

2. For slaw and assembly: Whisk vinegar, honey, mustard and cumin in a large bowl. Add cabbage, carrots, cilantro and red onion, and toss to coat. Season with salt and pepper, to taste.

3. Heat a large skillet or griddle over medium heat. Coat cut-side of each bun with tallow spray. Toast each bun, cut-side-down, for about 1 minute.

4. Spread chimichurri evenly over top and bottom buns. Top bottom buns evenly with carnitas, slaw, jalapenos, queso fresco and top buns. Serve and enjoy.

Tip: If chimichurri hardens too much, simply soften by microwaving in 10-second intervals, stirring between each interval, until it reaches the desired consistency.