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Cook sliders in a 400-degree Fahrenheit oven for about 20 minutes, flipping once halfway through cooking. Sliders are done cooking when the juices run clear and the internal temperature reads 160 F for beef and pork, or 165 F for chicken and turkey using a kitchen thermometer.
3. Move enough greens to the pressure cooker to fill it half way. Donât allow them to drain beforehand as the water held by the leaves will become the cooking liquid and therefore the pot liquor that embodies the soul of the dish. 4. Cook the greens until they wilt and turn bright green, about 5 minutes. Remove to the bowl and repeat with the remaining greens. 5. Return the greens to the pressure cooker and stir in the salt, pepper flake, oil and vinegar. Once combined, add the ham hock and cover with greens.