Jr. Joe® Pork Slider Recipe

Make the slider mixture

In a medium bowl combine ground pork, breadcrumbs, egg, minced shallot, parsley, Worcestershire sauce, kosher salt, and black pepper. Mix gently with your hands or a fork until just combined; avoid overworking to keep sliders tender.

Form patties

Divide the mixture into 6 equal portions (about 2.5 oz each). Lightly wet your hands and form each portion into a small, slightly flattened patty about 2.5 to 3 inches in diameter and roughly 1/2 inch thick, making a slight thumb indent in the center of each to prevent doming while cooking.

Cook sliders

Heat a large nonstick or cast-iron skillet over medium-high heat and add 2 teaspoons neutral oil. When the oil shimmers, arrange patties in the pan without overcrowding (cook in batches if needed). Cook 3 to 4 minutes on the first side until a good brown crust forms. Flip and cook 2 to 3 minutes more, or until internal temperature reaches 160°F (71°C). Remove cooked patties to a plate and tent loosely with foil.

Toast buns and prepare pickles

Lower the heat to medium. Melt 1 tablespoon butter in the same skillet, place slider buns cut-side down and toast 30–60 seconds until golden. Remove buns. If desired, warm pickle slices in the pan for 10–15 seconds to slightly soften.

While sliders cook, whisk together mayonnaise, yellow mustard, honey, apple cider vinegar, paprika, onion powder, garlic powder, salt, and black pepper in a small bowl until smooth. Taste and adjust seasoning—add up to 1/2 teaspoon more honey for sweetness or a pinch more vinegar for tang. Refrigerate until ready to assemble.

Assemble sliders: Spread about 1 tablespoon of Golden® Sauce on the bottom half of each toasted bun. Place a lettuce leaf (if using) on top of the sauce, set a warm pork patty on the lettuce, add two pickle rounds, and top with another 1 teaspoon of sauce on the top bun. Close each slider and serve immediately.

Yield and storage: Makes 6 sliders. Leftover sauce keeps refrigerated in an airtight container for up to 1 week. Cooked patties can be refrigerated for up to 3 days; reheat gently in a skillet over low heat.