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Warm Sandwiches

Cuban Sliders with Mojo Pork

12 servings
Cuban Slow Cooker

These Cuban sliders, featuring my incredibly flavorful and succulent (though perhaps not entirely traditional) mojo pork, are guaranteed to be a hit. The best part? You can make the pork ahead of time – it keeps beautifully in the fridge or freezer. Whether you slow cook it overnight or braise...

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... it in the oven, this recipe is surprisingly easy and perfect for a weeknight dinner or your next party, especially with the Super Bowl right around the corner! They are delicious both hot and at room temperature.

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ChefLynn ChefLynn Cool Cook
January 24, 2025
Cuban Sliders with Mojo Pork on the cutting board with the kitchen in the background
  • 30 min.
  • 6h 45m
  • 1/5
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Ingredients:

For the Mojo Pork:

For the Sliders:

Tools:

Directions:

1. Mojo Pork

Let’s start preparing Cuban Sliders with Mojo Pork.

  • Combine Ingredients: Place all the ingredients in a slow cooker: about 3 lbs of pork shoulder, one can of mandarin oranges (including the liquid), the juice of 4 limes (then add the squeezed-out lime shells to the pot as well), 3 bay leaves, 5 whole peeled garlic cloves, 1 tbsp ground cumin, 1 tbsp dried oregano, 1 tsp black pepper, and 1 cup chicken stock.
  • Cook the Pork: Cook on low overnight or on high for 4-5 hours.
  • Cool the Pork: Once cooked, transfer the pork to the fridge to cool completely.
  • Prepare the Sauce: Once cooled, remove the pork to a bowl. Remove and discard the lime shells from the cooking liquid and skim off the fat.
  • Reduce the Sauce: Transfer the cooking liquid to a saucepan and reduce over high heat to about 1/2 cup.
  • Shred the Pork: While the sauce is reducing, shred the pork, removing any excess fat and connective tissue.
  • Combine Pork and Sauce: Once the sauce has reduced, strain it into a heatproof container. Add 1 tsp of lime zest and 1 clove of grated garlic to the sauce, then combine the sauce with the shredded pork.
  • Season the Pork: Taste the pork and adjust the seasoning if needed with kosher salt and black pepper.

2. Form the Sliders

  • Preheat Oven: Preheat the oven to 350°F (175°C).
  • Prepare Pan: Brush the bottom of a 9×13 inch baking pan (or similar size) with a little melted butter.
  • Prepare Rolls: Slice the Hawaiian rolls in half horizontally, keeping the rolls connected to form one large top and one large bottom piece.
  • Layer Ingredients:
    • Spread mustard on the cut side of the bottom buns.
    • Layer 7 or 8 slices of ham on the bottom buns, overlapping to cover completely.
    • Layer 5-6 slices of cheese on top of the ham.
    • Add a layer of the mojo pork evenly on top of the cheese.
    • Add pickles on top of the pork. Ensure that each slider will have some pickle when cut. You can use about 6 pickle slices or 12 pickle chips, adjusting as needed.
    • Add another layer of cheese.
    • If desired, spread more mustard on the cut side of the top buns.
    • Cuban Sliders with Mojo Pork

3. Brush and Bake Cuban Sliders with Mojo Pork

  • Brush the tops with more melted butter and sprinkle with a little kosher salt.
  • Bake: Cover the pan with aluminum foil and bake for 20-30 minutes, or until heated through and the cheese is melted.
  • Brown the Tops: Remove the foil and bake for an additional 5-8 minutes to brown and crisp the tops of the rolls.
  • Cool and Serve: Allow the sliders to cool for a few minutes, then remove from the pan and cut into 12 individual sliders.

Notes

  • The mojo pork can be made in advance and kept in the fridge until you are ready to make the sandwiches. It also freezes very well and can be kept for a month or two.
  • Three pounds of pork will make enough for about 3 dozen sliders. If you are entertaining a large crowd, simply increase the amounts of ham, cheese, and Hawaiian rolls accordingly.
About the Author:
ChefLynnCool Cook
# 3
  • Published Recipes: 23
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  • Location: Florida, USA
  • Member since: 2024-09-08
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