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The number of cheeks you cook is equal to the number of sliders you make.

<p>Pork cheek is a delicious, clandestine cut. It comes from underneath the eye and above the jaw, making it the absolute perfect-sized hunk of meat for a slider. The cheek is unique. It doesn’t carry a lot of fat, but it’s loaded with collagen. Over a long, slow cook, the collagen breaks down, the tissues yield, and the flavor intensifies. The result is a pudgy morsel of incredibly tender, yet toothsome meat that is dainty enough to stuff a tiny bun and sturdy enough to be smothered in sauce and eaten sans silverware without falling apart. This recipe assembles a medley of the summer faves into a superior swine slider. Step aside, pulled pork—the cheek is ready for the barbecue spotlight.</p>