Asian Pork Sliders: Sure Crowd Pleasers
Un-Wine'd host Tassie Pippert shows viewers how to prepare Asian Pork Sliders - served with Mexican Street Corn - that are easy and delicious--perfect for a game day tailgating party and will definitely please a crowd! Pile the tender juicy pork on soft buns with plenty of crunchy coleslaw and enjoy!
- 1 c Balsamic Vinegar
- 2 t Tabasco
- 4 T. dijon
- ½ c.Honey
- 3 lbs Pork loin
- 1 c. ketchup
- 2 T. tomato paste, optional
- 12 Slider buns
Mix together the vinegar, Tabasco, Dijon, and honey to make a marinade.
Pour half the marinade over the pork loin and allow to marinate for 10 minutes to overnight.
Place the remaining marinade in the refrigerator until ready to use.
Grill marinated pork over medium heat until it reaches desired done-ness. (155 to 165 degrees recommended).
Rest 10 to 15 minutes before slicing.
Slice and place on slider buns.
When ready to serve, warm the sauce to room temperature or warmer depending on how you like your sauce. Add 1 c. ketchup. If you like a thicker sauce, add tomato paste.
Serve on sliders. Serves 4 - 6
Mexican Street Corn
- 6 corn on the cob, grilled
- 6 T. Mayo
- 1 ½ c. cotija cheese
- 2 T. harissa
Rub each cob of hot corn with mayo and roll in cotija. Sprinkle with harissa. Serve.