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 BBQ spotlight.