Mini bocadillos cubanos

Ingredientes

• 2 pounds boneless pork shoulder
• Juice of 1 orange
• Juice of 1/2 a lime
• 1 tablespoons olive oil (plus more for searing)
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 1/2 teaspoons Kosher salt (plus more for searing)
• A few grinds of ground black pepper
• 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)
• 1/4 cup unsalted butter, melted and warm
• 1/2 teaspoon garlic powder

Preparación

1. 1

   --- Slow cook the pork: ---

2. 2

   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.

3. 3

   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.

4. 4

   Cover and cook on HIGH for 4 hours, or LOW for 8 hours. When ready and fall-apart tender, shred with a fork.

5. 5

   About 30 minutes before the cooking time is up, preheat the oven to 350 degrees F.

6. 6

   --- Assemble sliders and bake: ---

7. 7

   Cut the slider rolls in half horizontally, and place the bottom half on a 9x13 inch baking pan.

8. 8

   Add a layer of yellow mustard to taste, followed by the cheese slices and ham.

9. 9

   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.

10. 10

    Brush the top buns with mustard (on the flat side), and place them on top.

11. 11

    In a small bowl, combine the melted butter with garlic powder. Brush the tops of the buns.

12. 12

    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!