Sunday, May 13, 2012

Jamaican Jerk Sliders

I'm a big fan of Caribbean flavors. I keep a bottle of Shizzle sauce on hand for when pork tenderloins go on sale. I slather them up, let them get happy for a bit in the fridge, then toss them on the grill.

Slice them thin onto slider buns and top with a kicked up Jamaican slaw! Good eats!

For the sliders:

Makes: 8-10 sliders
Prep time: 4 hours
Cook time: 20 minutes
Printable Recipe


  • 1 pork tenderloin
  • 1 cup Shizzle marinade
  • 2 cups Jamaican slaw (see below)
  • 8-10 slider buns

1. Slather the tenderloin in the marinade. Cover and refrigerate for at least 4 hours.

2. Fire up your grill for indirect cooking. Sear the tenderloin over direct heat then move to indirect heat and continue cooking until internal temperature reaches at least 155 F.

3. Wrap meat in foil and let rest 15 minutes. Cut into 1" thick pieces. Serve on slider buns topped with slaw.

For the slaw:

Prep time: 15 minutes
Cook time: Overnight


  • 1 small head purple cabbage, finely chopped
  • 10 jalapeƱos, minced
  • 1 large red onion, minced
  • 6 large cloves garlic, minced
  • 6 radishes, grated
  • 2 tablespoons cilantro, minced
  • 6 limes, juiced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon cumin
  • 1 teaspoon paprika

1. Combine the vegetables in a large bowl. In a separate bowl, combine the lime juice and seasonings. Pour over the vegetables and stir to combine.

2. Cover and refrigerate overnight before using.

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