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0 from 12 votes

Mexican Pork Chop Sliders al Pastor

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
24 mins
Servings: 16 sliders
Calories: 256 kcal
Course: Main Course
Cuisine: Mexican , Tex-Mex

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Transfer chops to cutting board and let rest 3 minutes. Slice in half.
  4. Lightly brush both sides of the remaining pineapple rings with vegetable oil. Grill turning once, until lightly charred, about 3 minutes per side.
  5. 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

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

% 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.