Mexican Pork Chop Sliders al Pastor
User Reviews
5
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Prep Time
10 mins
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Cook Time
14 mins
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Total Time
24 mins
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Servings
16 sliders
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Calories
256 kcal
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Course
Main Course
Mexican Pork Chop Sliders al Pastor
Description
Mexican Pork Chop Sliders al Pastor showcase pork loin chops marinated in a complex sauce made from chipotle chiles in adobo, olive oil, fresh orange juice, red onion, pineapple, garlic, salt, and oregano. The pork is grilled quickly until richly browned, then sliced to fit slider rolls. Grilled pineapple rounds add a caramelized sweetness, contrasting with the smoky heat of the marinade. The assembly includes toasted sweet rolls spread with mayonnaise, layered with the sliced pork, chipotle sauce, pickled red onions, charred pineapple, and cilantro for freshness.
The marinade infuses the pork with vibrant flavors while keeping it tender. Grilling imparts char marks and depth, while resting the meat before slicing helps retain juiciness. The toppings balance spice, sweetness, acidity, and herbaceous notes, creating a well-rounded bite. These sliders are well suited for backyard barbecues or casual entertaining.
To prevent sogginess, assemble the sliders just before serving, since the pineapple and pork release juices that can soak the rolls. Toasting the rolls with a spread of mayonnaise or butter adds texture and flavor, helping to keep the bread from becoming too soft.
Marinate the pork for at least one hour, ideally overnight, but avoid over-marinating to prevent the meat becoming mushy. Reserve some marinade to use as a sauce or salsa on the finished sliders. Grilling pineapple gives a smoky, caramelized contrast essential to the al pastor profile.
Ingredients
- 3 chipotle chiles in adobo sauce plus 2 tablespoons of the canning sauce
- 1/4 cup olive oil
- 2 orange juiced
- ½ red onion roughly chopped
- 1 pineapple sliced ¼-inch thick rounds
- 3 garlic cloves
- 2 teaspoons kosher salt coarse
- 1 teaspoon oregano preferably Mexican, dried
- 1 1/2 pounds pork loin chops boneless, thin
- Hawaiian sweet rolls or wheat cocktail rolls
- mayonnaise
- red onion pickled
- cilantro
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 sliders immediately before eating to avoid soggy buns, as the pork and pineapple are juicy.
- Do not over-marinate the pork to prevent it from becoming mushy; overnight or at least one hour is recommended.
- Toast the rolls with a thin layer of mayonnaise or butter to add texture and flavor.
- Reserve some marinade for serving as a sauce or salsa with the sliders.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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