Jerk Pork Tenderloin Sliders

To make the jerk seasoning, combine the All-Purpose Spice Rub (3 Tbsp), Cayenne Pepper (1/4 tsp), Dried Thyme (1/4 tsp), Onion Powder (1/4 tsp), Ground Cinnamon (1/4 tsp), Ground Cloves (1/4 tsp), Ground Nutmeg (1/4 tsp), and Ground Allspice (1/4 tsp). Set aside.

To make the glaze, add the Ketchup (1/3 cup), Pineapple Juice (1/2 cup), Brown Sugar (1/2 cup), Honey (1/4 cup), Lime (1), and Red Wine Vinegar (1/4 cup) into a boiler over medium heat. Stir to combine and add 1 tablespoon of the jerk seasoning, Garlic (3 cloves), Scallion (1 bunch), and Scotch Bonnet Pepper (1). Bring to a slight boil and reduce heat to simmer for 10 minutes.

Combine the Corn Starch (1 tsp) and Water (1 tsp) in a small bowl and add to the pot. Continue simmering the glaze until it thickens about 3-4 minutes.

To make the Caribbean coleslaw, In a small bowl add the Red Wine Vinegar (1/4 cup), Dijon Mustard (2 Tbsp), Honey (1 Tbsp), and Granulated Sugar (1 Tbsp) Whisk to combine and drizzle in Olive Oil (2 Tbsp). Season with a pinch of Salt (to taste) and Ground Black Pepper (to taste).

In a medium size bowl add the bag of Coleslaw Mix (1 pckg), Mango (1/2), Red Onion (1/2), Scallions (2 Tbsp), and Habanero Pepper (1 tsp). Pour the dressing over the slaw and toss to combine. Store in the refrigerator for at least 1 hour before serving.

Prepare Drum Smoker or other grill/smoker for indirect cooking at 275 degrees F (140 degrees C). Add cherry wood to hot coals for smoke flavor.

Remove any excess fat or silver skin from each Pork Tenderloin (4). Season with the Jerk Rub on all sides.Place each tenderloin on the cooking rack of the smoker and insert probe thermometer to monitor internal temperature.

Cook for 45 minutes or until the internal temperature reaches 135 degrees F (60 degrees C) in the center of the tenderloin.

Apply Jerk Glaze on all sides of the tenderloins and continue to cook until internal temperature reaches 145 degrees F (65 degrees C) about 10 more minutes.

Remove from smoker and rest for 5-10 minutes before slicing.

Split Hawaiian Roll (1 pckg) in half, remove the top portion of each roll and place slices of pork tenderloin on the bottom half. Drizzle with Jerk glaze and top with Caribbean Cole slaw. Place the top portion of each roll on the slaw and serve. Enjoy!