Mexican Pork Chop Sliders

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.

Best of all, you only need 1 hour of marinating time and a mere 5 minutes on the grill to get these bad boys on the table. They’ve got all the flavor of the Mexican classic without any of the fuss!

Why You Should Try This Recipe

These Mexican pork chop sliders are inspired by my favorite tacos, but I served them hamburger style instead for a fun, summery twist on the classic. It’s really glorious stuff — juicy, chili-flavored pork chops tempered by sweet roasted pineapple and tangy pickled onions.

Rather than marinating pork for days and then spit-roasting like you would for classic al pastor, you marinate thin-cut chops for 1 hour or overnight, then grill them to perfection in less than five minutes. Honestly, this recipe is a grilling season miracle. We’ve been making them on repeat at our house as of late! They’re the perfect mid-week meal.

Aside from being ridiculously quick and easy to make AND being lip-smackingly delicious, I’ve found these Mexican pork chops to be a serious crowd-pleaser. They’re not too spicy, especially against the caramelized pineapple. Even kiddos will love them!

These tasty sliders are also highly adaptable: Feel free to swap in a different protein, serve them without buns, or otherwise alter the recipe to fit your specific needs. No matter what, I have a feeling you’re going to fall head over heels. Now, let’s get to it!

Ingredients & Substitutions

You don’t need much to make these mini pork burgers a reality. Here’s what you’ll need to grab:

• Canned Chipotle Chiles in Adobo Sauce – Canned chipotles in adobo are a staple in our household! They add tons of flavor to everything from Baja Style Chipotle Sauce to Chipotle-Tequila Shrimp. You’ll have some leftover in the can from this recipe, so you should transfer the contents to a separate container and either refrigerate to use within a week, or freeze for up to 6 months.
• Oranges – While I typically prefer the flavor of fresh citrus, you can get away with using orange juice that comes in a carton if you prefer. You’ll need about 1/2 cup total.
• Red Onion – If you haven’t made my pickled red onions recipe, here’s your chance!
• Pineapple – Pineapple acts as both a tenderizer in the marinade and as a juicy flavor explosion on the burger. I find that this is the easiest way to peel and slice a pineapple. You can also swap in canned pineapple rings so long as they are packed in juice and not syrup.
• Garlic – Fresh cloves are best, but in a pinch you can use 1/4 teaspoon of garlic powder for each clove.
• Kosher Salt – I love the wide flakes of kosher salt, which makes it harder to “overdo it.” If you’re using a different type of salt, please refer to this conversion chart.
• Dried Oregano – If possible, I suggest using Mexican oregano for the most authentic taste. That said, dried Greek oregano will still do the trick.
• Thin Boneless Pork Loin Chops – These little guys grill up in almost no time flat. If you can only find thick boneless pork chops, try freezing them for about 30 minutes to firm them up some, then slice into thinner, roughly 1/2 inch thick rounds.
• Slider Rolls – I typically reach for Hawaiian sweet rolls or whole wheat cocktail rolls for my slider needs, but feel free to sub in any buns that float your boat.
• Mayonnaise – For just a hint of saucy goodness. I suggest using Hellman’s (a.k.a. Best Foods) for the best flavor.
• Pickled Red Onions – These purple beauties give the sliders the perfect amount of zingy crunch.
• Cilantro – I know cilantro is not for everyone. Feel free to swap in parsley or omit.

How To Make Mexican Pork Chops Sliders

I even surprised myself when I came up with this recipe for al pastor-style sliders. It’s seriously so easy! Here’s how they’re made:

Step 1: Make Marinade. In a blender, combine chipotle chiles, adobo sauce, oil, orange juice, onion, 2 pineapple rounds, garlic, salt, and oregano. Blend until smooth.

Step 2: Marinate Meat. Place the pork chops in a large gallon re-sealable bag and pour half the marinade over the meat. Cover and refrigerate for at least one hour, or up to overnight. Save remainder marinade/sauce as a salsa!

Step 3: Grill Pork Chops. Preheat the grill to 450-500F. Lay the 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.

Step 4: Grill Pineapple. Lightly brush both sides of the remaining pineapple rings with vegetable oil. Grill turning once, until lightly charred, about 3 minutes per side.

Step 5: Assemble & Enjoy! Serve the Mexican pork chops on slider rolls with a drizzle of mayonnaise. Top with pickled red onions, charred pineapple, a dollop of chipotle sauce, and cilantro, then serve immediately. Enjoy!

Expert Tips

• 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.
• Reserve half the marinade. This marinade also makes a delicious sauce/salsa.
• 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.
• Top with a pretty toothpick. I’m a sucker for a colorful garnish or a fun toothpick and I love these alebrije toothpicks from Mexico.

Optional Variations

These Mexican pork chops make for delightful sliders, but there are plenty of ways to customize this recipe to your liking. Here are some of my favorite variations:

• Different Protein Options. If pork is off the table at your house, the al pastor marinade is also delightful on chicken, fish (red snapper and striped bass are excellent options), shrimp, steak, or even pressed firm tofu. Please note that if you swap in a more delicate protein (e.g. fish) you’ll need to adjust your marination time to prevent mushy meat.
• Use Different Buns. If you go for a full-size sandwich, you can also experiment with bollilos, ciabatta buns, or any other bun that strikes your fancy.
• Make Them Protein-Style. Take a note out of In-N-Out’s playbook and make these Mexican pork sliders protein-style by wrapping them in crisp leaves of lettuce. YUM!
• Make Full-Size Pork Sandwiches. While I love the fun size of sliders (they’re easier for little ones to grab), I understand that hunger can often be king sized. Feel free to swap in full-size buns and stack on as much pork as you can handle!

Frequently Asked Questions

More Grilling Season Favorites

• Salad with Grilled Corn, Avocado, and Stone Fruit
• Orange Pork Tacos with Grilled Peaches
• Grilled Vegetable Tacos with Avocado Pesto Guacamole
• Duraznos al Grill con Requeson (Grilled Peaches with Ricotta Cheese)

If you tried this recipe for my al pastor-style Mexican Pork Chop Sliders, please be sure to rate and review it below!

Photography by Jenna Sparks
Originally published: September 2015.