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.
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.
Eat them as soon as your assemble them as the pineapple might make your burger bun soggy as it sits.