Cuban Sliders with Mojo Pork
12 servings 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... Read more ... 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. Read less x saved ChefLynn Cool Cook January 24, 2025 30 min.6h 45m1/5 30 min. 6h 45m 1/5 Ingredients: For the Mojo Pork: 3 LB of boston pork butt (top pork shoulder) - boneless (adjust if needed, anywhere from 2-4 pounds will work)1 can of mandarin (15 OZ)4 limes - whole (first, squeeze out the juice, then add the lime shells to the pot as well)2 bay leaves10 - 15 cloves of garlic - peeled (whole)2 - 3 TBSP of ground cumin2 TBSP of dried oregano1 - 2 TBSP of kosher salt1 TBSP of black pepper - cracked1 cup of chicken stock8 - 15 cloves of garlic - peeled and grated (or pressed) lime zest (from additional 4 limes) 3 LB of boston pork butt (top pork shoulder) - boneless (adjust if needed, anywhere from 2-4 pounds will work) 1 can of mandarin (15 OZ) 4 limes - whole (first, squeeze out the juice, then add the lime shells to the pot as well) 2 bay leaves 10 - 15 cloves of garlic - peeled (whole) 2 - 3 TBSP of ground cumin 2 TBSP of dried oregano 1 - 2 TBSP of kosher salt 1 TBSP of black pepper - cracked 1 cup of chicken stock 8 - 15 cloves of garlic - peeled and grated (or pressed) lime zest (from additional 4 limes) For the Sliders: 12 PCS of Hawaiian rolls yellow mustard (or dijon mustard)12 slices of Swiss cheese7 - 8 ham (boiled) (or other kind) mojo pork dill pickles - long slices or chips4 TBSP of butter - melted Pinch of kosher salt 12 PCS of Hawaiian rolls yellow mustard (or dijon mustard) 12 slices of Swiss cheese 7 - 8 ham (boiled) (or other kind) mojo pork dill pickles - long slices or chips 4 TBSP of butter - melted Pinch of kosher salt Tools: 1x Measuring Cups1x Measuring Spoons1x Chef’s knife1x Cutting Board1x Slow Cooker (or large pot for brasing)1x Tongs1x Medium Sauce Pan (4QT)1x Wooden Spoon or High-Temperature Silicone Spatula1x Measuring Pitcher or Small Glass/Ceramic Bowl1x Small Hand Grater or Zester1x Small Hand Grater or Garlic Press1x Strainer1x Baking Sheet1x Silicone Brush1x Aluminum Foil 1x Measuring Cups 1x Measuring Spoons 1x Chef’s knife 1x Cutting Board 1x Slow Cooker (or large pot for brasing) 1x Tongs 1x Medium Sauce Pan (4QT) 1x Wooden Spoon or High-Temperature Silicone Spatula 1x Measuring Pitcher or Small Glass/Ceramic Bowl 1x Small Hand Grater or Zester 1x Small Hand Grater or Garlic Press 1x Strainer 1x Baking Sheet 1x Silicone Brush 1x Aluminum Foil 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. 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 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 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 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. 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. 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. 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 39 Followers Published Recipes: 23Av. Recipe Evaluation: Location: Florida, USAMember since: 2024-09-08 Published Recipes: 23 Av. Recipe Evaluation: Location: Florida, USA Member since: 2024-09-08 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. Authors and www.CookingHub.com (operated by CookingHub Foundation) are not responsible for any part of any possible outcome or its consequences, which include (but are not limited to): Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). 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