Al Pastor Sliders
These Al Pastor Sliders take a classic slow-cooked approach to a Mexican-inspired favorite. A boneless pork loin is rubbed with Spanglish Asadero Al Pastor Seasoning, seared until deeply browned, then braised low and slow in a rich blend of pineapple, chipotle, orange juice, and warm spices until fall-apart tender. The pork gets shredded and tossed back into its own smoky-sweet sauce, then piled onto soft Hawaiian rolls and topped with fresh pineapple salsa.
Perfect for game day, parties, or feeding a crowd, these sliders pack big, bold al pastor flavor into every bite-sized package.
These Al Pastor Sliders take a classic slow-cooked approach to a Mexican-inspired favorite. A boneless pork loin is rubbed with Spanglish Asadero Al Pastor Seasoning, seared until deeply browned, then braised low and slow in a rich blend of pineapple, chipotle, orange juice, and warm spices until fall-apart tender. The pork gets shredded and tossed back into its own smoky-sweet sauce, then piled onto soft Hawaiian rolls and topped with fresh pineapple salsa.
Perfect for game day, parties, or feeding a crowd, these sliders pack big, bold al pastor flavor into every bite-sized package.
Ingredients
For the pork:
1 3 lb boneless pork loin
1 Tbsp avocado or olive oil
1 pineapple, peeled, cored, and chopped into small chunks
1 small white onion, quartered
2 chipotle peppers in adobo sauce
3 cloves garlic, halved
½ Cup orange juice
2 Tbsp apple cider vinegar
1 tsp lime zest, or to taste
For the sliders:
Hawaiian rolls
Pineapple salsa
Instructions
Preheat oven to 300°F.
Rub the pork all over with the Al Pastor seasoning.
Heat the oil in a Dutch oven over medium heat until shimmering.
Brown the pork in the Dutch oven on all sides.
Meanwhile, add the pineapple, onion, chipotle peppers, garlic, orange juice, vinegar, lime zest, and Al Pastor seasoning to a blender and blend until smooth.
Once the pork is browned on all sides, pour in the sauce. Cover the pork and transfer to the oven. Cook for about 4 hours.
Remove the lid and cook for about 1 hour more, until the pork is very tender.
Remove the Dutch oven from the oven and set on the stovetop. Transfer the pork to a large bowl or cutting board.
Skim any fat off the top of the liquid in the Dutch oven, then add the remaining sauce and stir to combine.
Shred the pork with two forks.
Return the pork to the pot and toss with the sauce to fully combine.
To make the sliders, add the pork to a Hawaiian roll and top with the pineapple salsa.
