These Cuban sliders are a fun twist of the classic Cuban sandwich, featuring citrusy mojo pork, honey ham, Swiss cheese, briny pickles, and mustard piled high onto soft slider buns.
Whether you’re hosting a party or you’re just craving something with tons of flavor, you’re going to love these delicious Cuban sliders as much as I do!
Cuban sliders are a mini version of the classic Cuban sandwich, which is one of my favorite sandwiches ever! Like my Philly Cheesesteak Sliders, these are a fun twist on the classic.
The star here is the slow cooked pork in a citrusy mojo marinade, which is the same one I use in my Slow Cooker Cuban Sandwich recipe. In fact, whenever I make these and have leftover pork, I use it to make these Cuban sliders the next day!
They’re made with juicy, slow cooked citrusy Cuban-style pork, sweet honey ham, melted cheese, and crunchy pickles on a spread of yellow mustard sandwiched between soft rolls. I use Hawaiian rolls, but if you have extra time, use my Honey Butter Rolls for a treat!
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Why I Love This Recipe
- Great for parties! These are great to make ahead and bring to parties or potlucks. Everything I bring these, they are gone within seconds!
- So, so delicious! Nothing beats juicy slow cooked pork in a citrusy marinade sandwiched in between all your classic Cuban sandwich ingredients.
- Easy to make. The crockpot does most of the work, and assembling is quick and easy.
Ingredient Notes
Below, I included a few notes from recipe testing that I hope you find helpful. Ingredient quantities for these Cuban sliders recipe are listed in the recipe card down below, as always.
- Boneless pork shoulder: Pork shoulder is the ideal cut because it has enough fat marbling to keep everything moist and juicy. It does well with slow cooking, resulting in fall-apart tender meat.
- Freshly squeezed oranges and limes: This is the base of the mojo marinade. The acid in the citrus juices helps to break down the tough fibers of the meat, which makes it extra tender.
- Olive oil: For the marinade.
- Minced garlic: Gives the mojo marinade that signature garlicky flavor.
- Ground cumin and dried oregano: You’ll love these aromatic and earthy seasonings to balance out the citrus. Bay leaves and red pepper flakes are optional.
- Salt and pepper for flavor
- Slider rolls: I use Hawaiian rolls and sometimes brioche rolls, but any kind will work. If you prefer homemade, try my Garlic Dinner Rolls.
- Deli honey ham: Deli ham, thinly sliced. If you can’t find honey ham, any kind will do, but I like that added touch of sweetness.
- Swiss cheese: The sharpness of Swiss is great for flavor, and it melts beautifully.
- Sliced pickles: Crunchy, zesty, and garlicky.
- Yellow mustard: An essential ingredient in a good Cuban sandwich!
- Unsalted butter and garlic powder: Brushed over the tops of the buns before baking them for extra flavor and a golden color.
How To Make Cuban Sliders
Making these slow cooker Cuban sliders is very easy, straightforward, and simple. Let me show you how I make these!
Step 1 | Slow cook pork
Generously season the pork with salt and pepper and then sear it on all sides. This is to lock in the moisture, as well as give it that extra flavor. Sear in a large skillet over medium-high heat until a golden brown crust forms. Transfer to a medium slow cooker.
Combine the ingredients for the marinade and pour it over the pork. Cover and cook on HIGH for 4 hours or LOW for 8 hours. When ready, shred with a fork. If you have the time, I recommend cooking it on low for longer so it’s melt-in-your mouth tender.
Step 2 | Assemble the sliders
About 30 minutes before the cooking time is up, preheat to 350 degrees F. Slice the rolls horizontally. Place the bottom half on a 9×13 inch baking pan and spread with a layer of mustard.
Then, layer the Swiss cheese slices, followed by the ham, shredded pork, sliced pickles, and another layer of cheese. Spread mustard on the top halves of the slider buns and place them on top.
Step 3 | Bake until warm and melted
Melt the butter and mix with the garlic powder. Using a pastry brush, brush the tops with a generous amount of the garlic butter.
Cover the sliders tightly with aluminum foil. Bake in the preheated oven for 18-20 minutes. Remove the foil and continue baking for another 5-10 minutes until the tops are golden brown and the cheese is melted.
Cut and serve your Cuban sliders while still warm and melty!
Tips for Success
- This recipe makes 12 generously-filled an piled high sliders. If you want them a little but less full, use a 24-count party size pack of Hawaiian rolls.
- If using store-bought plain pulled pork (a great shortcut!), season with freshly squeezed orange and lime juice, olive oil, ground cumin, dried oregano, salt, and pepper.
- Assemble and bake about 1-2 hours before serving so that the bread doesn’t get soggy. Keep warm wrapped in foil, or reheat in the oven at 350F for a few minutes until warm.
- The pork can be cooked 1-2 days in advance and kept refrigerated. You can also freeze for up to 3 months, and then thaw and reheat before assembling these Cuban sliders.
Make Ahead and Reheating
I would recommend assembling and baking the Cuban sliders about 1-2 hours before serving to ensure the bread doesn’t get soggy. Keep them warm wrapped in foil, or reheat in the oven at 350 degrees F for a few minutes until warm in the center.
Here’s another idea: a DIY slider station! You can slow cook the pork in the morning, or even the day before, and bring the entire crockpot with you. Then, build a DIY station to keep things extra easy. If doing this, you may not be able to bake them, but that’s totally fine.
Freezing: If you have leftover slow cooked pork, freeze in freezer-friendly bags for up to 3 months. Thaw in the fridge overnight and reheat.
Recipe FAQs
For a shortcut, you absolutely could. Keep in mind, it’s the mojo marinade that gives it its signature flavors, so it will not taste the same. You can season it with freshly squeezed orange and lime juice, olive oil, ground cumin, and dried oregano.
I love using Hawaiian rolls, but any slider buns will work. They go great with brioche rolls!
It’s a signature ingredient in traditional Cuban sandwiches, so I’d recommend adding it. You can adjust the amount to taste.
Looking for more slow cooker recipes? These are great for hosting or a simple dinner at home!
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Cuban Sliders
Equipment
Ingredients
For the slow cooked pork:
- 2 pounds boneless pork shoulder
- Juice of 1 orange
- Juice of ½ a lime
- 1 tablespoons olive oil - plus more for searing
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 ½ teaspoons Kosher salt - plus more for searing
- A few grinds of ground black pepper
To assemble the sliders:
- 12-count package Hawaiian rolls - or 24-count party size, see notes
- 10 to 12 slices honey ham
- 10 to 12 slices Swiss cheese
- Sliced pickles
- Yellow mustard - to taste
- ¼ cup unsalted butter, melted and warm
- ½ teaspoon garlic powder
Instructions
Slow cook the pork:
- Season the pork with salt and pepper. In a large skillet over medium-high heat, heat a few drizzles of olive oil and sear on all sides until a golden brown forms. Then, transfer to a medium slow cooker.
- In a bowl combine the freshly squeezed orange juice and lime juice, olive oil, minced garlic, cumin, dried oregano, 1.5 teaspoons salt and ground black pepper. Mix to combine, and add to the slow cooker along with the pork.
- Cover and cook on HIGH for 4 hours, or LOW for 8 hours. When ready and fall-apart tender, shred with a fork.
- About 30 minutes before the cooking time is up, preheat the oven to 350 degrees F.
Assemble sliders and bake:
- Cut the slider rolls in half horizontally, and place the bottom half on a 9×13 inch baking pan.
- Add a layer of yellow mustard to taste, followed by the cheese slices and ham.
- Then, top generously with the shredded Cuban pork (leave excess juices behind so the bread doesn’t get soggy) and sliced pickles, and then another layer of cheese.
- Brush the top buns with mustard (on the flat side), and place them on top.
- In a small bowl, combine the melted butter with garlic powder. Brush the tops of the buns.
- Cover tightly with aluminum foil. Bake for 350 degrees F for 18-20 minutes. Uncover and continue baking for another 5 to 10 minutes until the top is golden brown, and the cheese is warm and melted. Enjoy!
Notes
- These 12-count sliders are generously piled up high! If you want them a bit less full, use a 24-count party size pack of Hawaiian rolls.
- If using store-bought pre-cooked plain pulled pork, season with freshly squeezed orange and lime juice, cumin, dried oregano, salt, and pepper.
- Make ahead pork: The pork can be slow cooked up to 2 days before and refrigerated. Reheat before using.
- Make ahead sliders: I’d recommend assembling and baking 1-2 hours before serving so the bread doesn’t get soggy.
- To reheat or keep the sliders warm, pop it in the oven (350F) for a few minutes until warm.
- Try my classic Slow Cooker Cuban Sandwiches!
- Use my Garlic Dinner Rolls or Soft Honey Rolls for the bread.
Patty says
Making these again for college football season kickoff. They are really tasty and everyone in the family LOVES them. A lot of flavor.
Tania says
Great idea! So glad you love them!