I don’t want to admit it, but it’s time to face the facts, people: summer is drawing to a close, and with it, those gorgeous sunny weekends spent grilling are going bye-bye. So with that I have one last pork recipe for the summer — perfect for for Labor Day weekend. Since nothing feels more quintessentially summer than a juicy burger on the grill, I came up with something fabulous.
These sliders are inspired by my favorite tacos – tacos al pastor, but instead I served them hamburger style. These chipotle-marinated al pastor sliders are topped with charred pineapple, pickled red onions, and cilantro. It’s really glorious stuff — juicy and with a deep chili flavor tempered by sweet roasted pineapple. This classic Mexican pork gives you all the flavor without all the fuss. Rather than marinating pork for days and then spit-roasting, you marinate it for 1 hour or overnight, then grill for less than five minutes.
I was inspired by the Pork be Inspired grill crasher videos and wanted to crash someone’s grill. Our good friends are moving and we all know how stressful that can be. So I surprised them and made these sliders at their home and helped them pack a few boxes. I’m happy to report that everyone loved them and not a single slider was left.
Whether you will be camping, doing yard work, remodeling, or moving, take some time to enjoy the Labor Day weekend and grill outdoors while you can. No matter where you live, any cookout can use the flavor boost that pork brings. With so many varieties to choose from, it’s easy to pair popular pork chops with almost any flavor for a juicy, tender, and mouthwatering grilling experience.
Sliders al Pastor
- 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
- wheat cocktail rolls
- pickled red onions
- 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 the marinade over the meat. Cover and refrigerate for at least one hour, but I would suggest overnight to lock in the flavors.
- 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.
- Serve the pork on slider rolls with a drizzle of mayonnaise; top with pickled red onions, charred pineapple, and cilantro.
The National Pork Board wants to know how you’re crashing your grill with big time pork flavor this summer. Take a selfie of you and your pork on the grill, or just your pork on the grill, and share it socially tagged with #grillpork. For more pork recipes and inspiration be sure to visit porkbeinspired.com and view grill crashers recipes perfect for grilling season.
Disclosure: A special thanks to the National Pork Board for sponsoring this post.