Cuban Sliders

5 from 1 vote

These Cuban sliders are a favorite at my house! Tender and juicy slow cooked mojo pork served with cheese, ham, pickles, and mustard on soft slider buns. They are great for parties and potlucks!

Prep Time45

Cook Time4 30

Total Time5 15

Course: Appetizer, Main Course, Sandwiches

Cuisine: American, Cuban

Servings: sliders

Calories: 349kcal

Author: Tania

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 9x13 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.

Variations:

Try my classic Slow Cooker Cuban Sandwiches!
Use my Garlic Dinner Rolls or Soft Honey Rolls for the bread.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition