Fiery Pork Sliders with Guajillo Mayo
This recipe for pork sliders is truly FIERY with ghost peppers added to the pork. They’re grilled or seared then topped with an easy-to-make, flavorful guajillo mayo and quickly pickled peppers.
Sliders, baby! You need this recipe for the grill! Or the kitchen! Or for whatever you’re doing! Especially if you’re a crazy chilihead like me who really likes things FIERY.
We’re talking awesome PORK SLIDERS that have been hand-formed with a mixture of ground pork (total fave) and awesome seasonings, and because, hey, we’re total chiliheads here, right? – I’m including a very spicy ghost pepper into the mix as well as my own homemade Ancho-Guajillo chili paste recipe that makes these sliders SERIOUSLY ROCK!
These are great as a backyard BBQ party appetizer or serve up a few as the main course. Either way, you’ll get the party seriously started with these.
Let’s talk about how we make them, shall we?
Making Pork Sliders – the Recipe Method
Make the pork sliders first by adding the ground pork, guajillo paste, ghost pepper, bread crumbs and seasonings to a mixing bowl. Hand mix, but do not overmix or the burgers can become mealy.
Form the meat into 6 2-ounce patties. Cover and refrigerate 30 minutes. This will help them keep their form when they’re cooking up. You can skip this step if you use more breadcrumbs.
When you’re ready to cook, heat a grill pan to medium heat and coat the pan with olive oil. Cook the sliders about 3-4 minutes per side, or until they are cooked through.
Making the Pickled Peppers
Making quick pickled peppers is very easy. As the sliders are cooking, add some sliced chili peppers and sugar to a large pan. Add enough vinegar just to cover them. Bring it to a quick boil, then reduce heat and simmer for 5 minutes.
Remove from heat and cool slightly.
Learn more about How to Pickle Chili Peppers Here.
Making the Guajillo Mayo
For the Guajillo Mayo, whisk together mayo, guajillo paste or harissa and vinegar.
BOOM! DONE! Super easy, right?
Add the sliders to your slider buns, top with the Guajillo Mayo and lightly pickled peppers.
Enjoy the heck out of these, my friends!
Adjusting the Heat Factor
As mentioned, these are VERY fiery with the inclusion of the ghost peppers, but if you’d prefer a milder version, skip the ghost pepper or replace it with something milder to your preference. A habanero pepper will still give you plenty of heat, or go with a similar amount of diced sweet pepper.
Recipe Variation
Instead of using guajillo paste or harissa, try this with a good hot sauce. Guajillo Monster from Born to Hula (affiliate link, my friends) is a really good guajillo hot sauce. I made this recipe for Fuegobox and LOVED IT!
Check out Fuego Box – Hot Sauce of the Month Club – as well. Great hot sauces delivered straight to your door every month! And they’re great guys.
Try Some of My Other Popular Slider Recipes
- Buffalo Blue Cheese Chicken Sliders
- Ground Pork Sliders with Mustard Cream
- Easy Sheet Pan Sliders
- Smoked Turkey Sliders with Sriracha Mayo
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. Thanks! — Mike H.
- 12 ounces ground pork
- 2-3 tablespoons guajillo paste or use Harissa chili paste
- 1 ghost chili pepper minced (or use a milder pepper for less heat)
- 2 tablespoons bread crumbs
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- Salt and pepper to taste
- 1 teaspoon olive oil
- ½ cup mayo
- 1 teaspoon guajillo paste or use Harissa chili paste
- 1 teaspoon white wine vinegar
- Sliced chili peppers
- 1 cup white vinegar
- 1 tablespoon sugar
- 6 slider buns
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Make the pork sliders by adding the ground pork, guajillo paste, ghost pepper, bread crumbs and seasonings to a mixing bowl. Hand mix, but do not overmix or the burgers can become mealy.
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Form the meat into 6 2-ounce patties. Cover and refrigerate 30 minutes.
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When you’re ready to cook, heat a grill pan to medium heat and coat the pan with olive oil. Cook the sliders about 3-4 minutes per side, or until they are cooked through.
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As sliders are cooking, add sliced chili peppers and sugar to a large pan. Add enough vinegar just to cover them. Bring to a quick boil, then reduce heat and simmer for 5 minutes. Remove from heat and cool slightly.
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For the Guajillo Mayo, whisk together mayo, guajillo paste and vinegar.
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Add sliders to buns, top with Guajillo Mayo and lightly pickled peppers.
Makes 6 sliders.
Heat Factor: HOT. You'll get PLENTY of heat from the ghost peppers, but if you'd prefer a milder version, skip the ghost pepper or replace it with something milder to your preference. A habanero pepper will still give you plenty of heat, or go with a similar amount of diced sweet pepper.
I served these up with some quick pickled jalapeno peppers for a bit of zing.
Try this Homemade Ancho-Guajillo Chili Paste Recipe to make these sliders, or try this Homemade Harissa Chili Paste, which is GREAT as well. Or use a store bought version.
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