Cuban Sliders

Ingredients

• 907 g (2 lb)boneless pork shoulder
• Juice of 1orange
• Juice of ½lime
• 15 ml (1 tablespoon), plus more for searingolive oil
• 4 clovesgarlic, minced
• 5 ml (1 teaspoon)ground cumin
• 5 ml (1 teaspoon)dried oregano
• 7.5 ml (1½ teaspoons), plus more for searingkosher salt
• A few grindsground black pepper
• 1 pack, 12 rolls (or 24 party-size rolls)Hawaiian rolls
• 10–12 sliceshoney ham
• 10–12 slicesSwiss cheese
• To tastesliced pickles
• To tasteyellow mustard
• 57 g (¼ cup)unsalted butter, melted and warm
• 2.5 ml (½ teaspoon)garlic powder

Instructions

1. 1

   Sear the pork

   Season the pork with salt and pepper. Heat a few drizzles of olive oil in a large skillet over medium-high heat, then sear the pork on all sides until golden brown. Transfer it to a medium slow cooker.

2. 2

   Mix the mojo

   In a bowl, combine the freshly squeezed orange and lime juices, olive oil, minced garlic, cumin, dried oregano, 7.5 ml (1½ teaspoons) salt and ground black pepper. Stir to combine, then pour the mixture into the slow cooker with the pork.

3. 3

   Slow-cook pork

   Cover and cook on HIGH for 4 hours or on LOW for 8 hours. When the pork is tender enough to fall apart, shred it with a fork.

4. 4

   Heat the oven

   About 30 minutes before the slow-cooking time ends, preheat the oven to 177°C (350°F).

5. 5

   Layer the sliders

   Cut the rolls in half horizontally and place the bottom half in a 23 × 33 cm (9 × 13 inch) baking pan. Spread on mustard to taste, then add the cheese slices and ham. Top generously with shredded Cuban pork, leaving excess cooking juices behind so the bread does not become soggy, and add sliced pickles followed by another layer of cheese. Spread mustard on the flat side of the top buns and set them in place.

6. 6

   Brush and bake

   Mix the melted butter with the garlic powder in a small bowl and brush it over the tops of the buns. Cover the pan tightly with aluminium foil and bake at 177°C (350°F) for 18–20 minutes. Uncover and bake for a further 5–10 minutes, until the tops are golden and the cheese is melted and warm.

What are Cuban sliders?

These small sandwiches take their cues from the Cuban sandwich, pairing pork, ham, Swiss cheese, pickles and mustard. This version turns those familiar flavours into a tray of party-sized rolls.

The pork is seasoned with a citrus, garlic and herb mixture often associated with mojo-style cooking. Slow cooking makes it easy to shred and spread through the sliders.

Nutrition and macros by portion

The nutrition label shows one serving as written: 349 calories, 29g protein, 19g carbs, 17g fat.

The rolls provide most of the carbohydrates, while the pork contributes much of the protein and the butter, cheese and pork contribute fat. Pair a slider portion with salad or vegetables for a more balanced plate.

Why slow-cook the pork?

Pork shoulder has enough richness to stay juicy through a long cook. The orange and lime juices, garlic, cumin and oregano season the meat as it becomes tender.

Searing first gives the exterior colour before the pork goes into the slow cooker. Shred it with a fork once it falls apart easily.

Keep the rolls from going soggy

Shred the pork, then leave the excess cooking liquid in the slow cooker when transferring meat to the rolls. The pork should be moist, but not dripping.

A bottom layer of cheese and ham separates the bread from some of the wetter fillings. Pickles add their own moisture, so drain them if they are particularly wet.

Build balanced layers

Mustard: spread it on the bottom rolls to distribute its sharp flavour throughout the tray. Add the ham and cheese before the pork, then top with pickles and another layer of cheese.

Top buns: a little mustard on their flat sides brings the flavour to the upper half of each slider. The melted butter and garlic powder brush over the outside for a golden finish.

Watch the two-stage bake

The foil-covered part of baking warms the filling and melts the cheese without quickly browning the rolls. Keep the foil snug around the pan for the first 18–20 minutes.

Uncover for the final 5–10 minutes and check for golden tops and melted cheese. Ovens vary, so use those visual cues along with the stated timing.

Serving ideas

Serve the sliders warm, while the cheese is melted and the rolls are soft. They work well as a centrepiece for a casual gathering or as part of a buffet.

For a fuller plate, add a crisp salad or a serving of vegetables alongside them. Keep extra mustard and pickles on the table for anyone who wants more.

Recipe notes & tips

• Sear the pork in batches if the skillet is crowded, so it browns rather than steams.
• Use a fork to check that the pork is tender enough to shred before assembling the rolls.
• Keep the pork's cooking juices out of the baking pan to help the bread hold its texture.
• Drain the pickles if they are sitting in a lot of brine.
• Let the butter cool slightly if it is too hot to brush evenly over the buns.

Variations

• More mustard: Add an extra swipe between the layers for a sharper sandwich.
• Extra pickles: Add more sliced pickles for a tangier filling.
• Party size: Use 24 party-size rolls and adjust the layering to fit the pan.
• Different cheese: Substitute another good-melting cheese for the Swiss.
• Milder garlic: Reduce the garlic powder in the butter if you prefer a subtler topping.

Common mistakes to avoid

• Skipping the sear: Brown the pork on all sides in the skillet before slow-cooking for a coloured exterior.
• Using too much cooking liquid: Leave excess juices behind when adding the shredded pork so the bread does not go soggy.
• Overfilling the rolls: Spread the pork and toppings evenly so the sliders are easier to serve.
• Baking covered the whole time: Uncover for the final 5–10 minutes to brown the tops.
• Shredding too soon: Wait until the pork is fall-apart tender, then pull it apart with a fork.

How to store

Refrigerate leftover sliders in a covered container for up to 3 days. Reheat in a 177°C (350°F) oven until hot, covering loosely with foil if the tops are browning too quickly.

Frequently asked questions