To a mixing bowl, add ground pork with ¼ cup mustard, cayenne, smoked paprika, dried basil, salt and pepper, 2 tablespoons olive oil and 3 tablespoons bread crumbs. Hand mix, but do not overmix or the sliders can become mealy. If the meat mixture doesn’t stick together enough, add a bit more bread crumbs.
Form the meat mixture into 8 2-ounce slider patties roughly the width of your buns. They will shrink a bit when cooked.
Heat olive oil on a large grill pan to medium heat and cook the sliders about 3-4 minutes per side, or until the pork is cooked through.
Top with pepperjack cheese and cover. Cook another minute to allow the cheese to melt.
For the quick pickled cucumbers, add the cucumber slices to a pot and cover with vinegar. Add sugar and salt and heat lightly to let them dissolve. Remove from heat and cool.
For the mustard-cream, whisk together mustard, crema, honey and salt.
Serve the sliders on toasted buns. Top with mustard-cream and quick pickled cucumbers.