Mexican Pork Chop Sliders al Pastor
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
24 mins
-
Servings
16 sliders
-
Calories
256 kcal
-
Course
Main Course
Mexican Pork Chop Sliders al Pastor
Report
Inspired by my all-time favorite – tacos al pastor – these juicy Mexican Pork Chop Sliders are more than enough reason to fire up the grill. Chipotle marinated pork chops are loaded into soft buns and topped with chargrilled pineapple, pickled red onions, and fresh cilantro for a fresh, delicious, and perfectly portable sandwich.
Share:
Ingredients
- 3 chipotle chiles in adobo sauce plus 2 tablespoons of the canning sauce
- 1/4 cup olive oil
- 2 oranges juiced
- ½ red onion roughly chopped
- 1 pineapple sliced ¼-inch thick rounds
- 3 garlic cloves
- 2 teaspoons coarse kosher salt
- 1 teaspoon dried oregano preferably Mexican
- 1 1/2 pounds pork boneless loin thin chops
- Hawaiian sweet rolls or wheat cocktail rolls
- mayonnaise
- pickled red onions
- cilantro
Add to Shopping List
Instructions
- In a blender, combine chipotle chiles, adobo sauce, oil, juice, onion, 2 pineapple rounds, garlic, salt, and oregano. Blend until smooth. Place the pork chops in a large gallon re-sealable bag and pour half of the marinade over the meat. Cover and refrigerate for at least one hour, but I would suggest overnight to lock in the flavors. Reserve remaining marinade as a sauce or salsa.
- On a hot grill lay pork chops in a single layer. When richly browned, usually just about 3 to 4 minutes, flip and brown the other side.
- Transfer chops to cutting board and let rest 3 minutes. Slice in half.
- Lightly brush both sides of the remaining pineapple rings with vegetable oil. Grill turning once, until lightly charred, about 3 minutes per side.
- Slather toasted rolls with mayonnaise, top with grilled pork, a dollop of chipotle sauce; top with pickled red onions, charred pineapple, and cilantro.
Notes
- Assemble these right before you eat them, or you'll risk the bun getting soggy. While you're welcome to make all of the elements of these Mexican pork chop sliders in advance, don't actually assemble everything on the bun until you're ready to eat them. The pineapple and the pork are both quite juicy, which can leach down into the bun and make it soggy.
- Don't over-marinate. If you're someone who usually believes that more is more, I'm right there with you. That said, there is a definite expiration period for marinating meat before it starts to get mushy. Check out this helpful post to help you determine just how long your protein can soak without turning into a proverbial prune.
- Toast your buns. It's a small ask, and it has major textural dividends. If you're feeling fancy, swipe a little mayo or butter on the buns before toasting on a skillet to get some serious diner vibes.
Nutrition Information
Show Details
Calories
256kcal
(13%)
Carbohydrates
32g
(11%)
Protein
14g
(28%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Cholesterol
28mg
(9%)
Sodium
563mg
(23%)
Potassium
312mg
(9%)
Fiber
2g
(8%)
Sugar
10g
(20%)
Vitamin A
210IU
(4%)
Vitamin C
37mg
(41%)
Calcium
95mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16sliders
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Calories | 256kcal | 13% |
| Carbohydrates | 32g | 11% |
| Protein | 14g | 28% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 28mg | 9% |
| Sodium | 563mg | 23% |
| Potassium | 312mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 210IU | 4% |
| Vitamin C | 37mg | 41% |
| Calcium | 95mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
Other Recipes
You'll Also Love
