Chipotle Pork Sliders with Honey Lime Slaw

These Chipotle Pork Sliders with Honey Lime Slaw are a guarenteed Super Bowl party crowd pleaser. Don’t be surprised when the tray is empty after the first quarter.

Do you football? I initially wrote inning in the above sentence – that’s how much I football. I’m clueless when it comes to rules and regulations, field maneuvers and plays, scoring systems and players.

I just. don’t. care.

However, I will show up for the food. Football parties always have THE best food!

Squirrel is football obsessed. He doesn’t just watch our team play. Oh no, he has to watch every. single. game. It’s so annoying. Thank goodness we have more than one television, or else I’d have to succumb to watching sports. Can you imagine? The horror!

While the football fans are watching men in tights throw a pointy ball down the field, I’ll be in the kitchen hovering over the platter of these Chipotle Pork Sliders with Honey Lime Slaw. It’s the only way I can be sure I get my fair share of the food. After all, I was the one who did all the work, which means I get first dibs.

Each slider is decked out with tender slices of Hatfield Honey Chipotle Tenderloin, a generous helping of sweet and zesty honey lime slaw, spicy jalapeño slices, and salty queso fresco cheese. To say these mini sandwiches are addictive is a major understatement.

These sliders come together in 30 minutes from start to finish. So, not only are they delicious, they’re easy to prepare. That, my friends, is the perfect party combo.

Sliders for everyone!

Print Recipe

Chipotle Pork Sliders with Honey Lime Slaw

Yield: 8 sliders

Total Time: 30 minutes

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients:

• 1 (18-ounce) Hatfield Honey Chipotle Pork Tenderloin
• 1 (14-ounce) bag classic coleslaw mix
• 1/2 cup thinly sliced red onion
• 1/4 cup freshly-squeezed lime juice
• 1/4 cup olive oil
• 1 chipotle in adobo, finely chopped
• 2 tablespoons honey
• 1/8 teaspoon smoked paprika
• Salt and pepper
• 2 jalapenos, thinly sliced
• 1/2 cup crumbled queso fresco
• 8 slider rolls

Directions:

1. Preheat a gas or charcoal grill. Season pork tenderloin with salt and pepper. Grill, turning every few minutes, until a thermometer registers an internal temperature of 145-150 degrees F, about 20-25 minutes.
2. While the pork is cooking, add lime juice, olive oil, chipotle, honey, and smoked paprika to a large bowl. Whisk to combine. Season with salt and pepper to taste. Add the coleslaw mix and red onion; fold to combine. Set aside.
3. Remove the pork from the grill and allow to rest for 10 minutes tented in aluminum foil. Slice.
4. To assemble the sliders, add 2-3 slices of pork to the bottom roll. Top with a generous helping of the slaw mixture, 2 jalapeno slices, and queso fresco cheese. Add the top bun and serve immediately.

 

 

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Disclosure: This recipe was developed for the lovely folks at Hatfield. All opinions are my own. Thank you for supporting my recipes and site while I work with brands I adore.