These Cuban sliders with mojo pork make a great family dinner or party platter. My version of mojo pork may not be traditional but it is VERY flavorful and succulent. The pork can be made a few days or even weeks ahead of time as it will keep well in the fridge or freezer. You can slow cook the pork as I do overnight on low or cook it on high for 4-5 hours and do the whole thing in one day. If you don’t have a slow cooker it can be braised in the oven at 350 F for 4 hours in a dutch oven or similar covered oven safe pot.
This pork is excellent in these sliders, makes delicious quesadillas and tacos, it would be great on a pizza too. In fact the day after I made the sliders I used it to make a hash for breakfast with some diced potatoes and onions. It gets really crispy when cooked in pan or on a griddle with a little olive oil.
With the Super Bowl right around the corner this recipe would make a perfect addition to your party. They are a sure fire crowd pleaser!! They are great when still hot obviously, however, they are also delicious at room temperature.
You can see the YouTube video of me making them here.
Cuban Sliders
Equipment
- Slow Cooker or large pot for braising
- quarter sheet pan 9 X 13 or 7 X 11 baking dish
- basting brush
- serrated knife
Ingredients
For the mojo pork
- 3 pounds pork shoulder anywhere from 2-4 pounds will work
- 15 oz can mandarin oranges
- 4 whole limes
- 2 bay leaves
- 1 cup chicken stock
- 10-15 garlic cloves
- 2 tbsp dried oregano
- 2-3 tbsp ground cumin
- 1-2 tbsp kosher salt
- 1 tbsp cracked black pepper
- zest of 4 limes
- 8-15 finely grated cloves of garlic depending on size
For the sliders
- 1-3 packs hawaiian style rolls
- Yellow or dijon mustard
- 7 oz package sliced Swiss cheese 10-12 slices
- sliced deli ham 7-8 slices
- mojo pork
- dill pickles long slices or chips
- 4 tbsp melted butter
Instructions
For the mojo pork
- Place all the ingredients in a slow cooker – squeeze the juice of the limes in and ad the whole limes as well. Cook on low overnight or on high for 4-5 hours.
- Once cooked place in the fridge to cool.
- Once cooled remove the pork to a bowl, take the limes out of the cooking liquid and skim off the fat.
- Transfer the liquid to a saucepan and reduce over high heat to about 1/2 cup.
- While the sauce is reducing shred the pork removing any excess fat and connective tissue.
- Once the sauce has reduced strain it into a heat proof container with lime zest and grated garlic and then mix the sauce with the pork.
- Taste the pork and adjust the seasoning if needed with kosher salt and black pepper.
For the sliders
- Preheat the oven to 350 Fahrenheit
- Brush the bottom of the baking pan with a little butter.
- Slice the Hawaiian rolls in half crosswise keeping the bunch together in one large top and bottom piece.
- Spread mustard on the cut side of the bottom buns.
- Place ham on the buns overlapping to cover completely – layer 7 or 8 slices as you prefer.
- Place cheese on top of ham – layer 5-6 slices.
- Add a layer of the mojo pork evenly on top of the cheese.
- Add the pickles on top of the pork – if using slices use about 6 for chips use about 12 – just make sure that when cut each slider has some pickle.
- Add another layer of cheese.
- Add more mustard to the cut side of the top bun – if you like.
- Place the top on and brush with more melted butter. Sprinkle with a little kosher salt.
- Cover the pan with aluminum foil and bake for 20-30 minutes to warm through and melt the cheese.
- Remove the foil and bake for an additional 5-8 minutes to brown and crisp the top.
- Allow the sliders to cool for a few minutes then remove from the pan and cut into 12 pieces.
