Description
These Cuban Sliders Sandwiches are a flavorful bite-sized delight featuring tender, slow-baked pulled pork seasoned with classic Cuban spices and served on slider buns with a tangy mayonnaise-mustard relish sauce, Swiss cheese, dill pickles, and fresh onions. Perfect for parties or casual get-togethers, these sliders combine savory, sweet, and tangy flavors in every satisfying mouthful.
Ingredients
Scale
Pork and Seasoning
- 3 lbs boneless pork shoulder (butt roast)
- Salt and freshly ground black pepper to taste
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (optional, for heat)
Cooking Liquids and Aromatics
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 tablespoons olive oil
Slider Assembly
- 12 slider buns
- 1/2 cup mayonnaise
- 1/4 cup yellow mustard
- 1/4 cup dill pickle relish
- 1/4 cup finely chopped white onion
- 1 cup shredded Swiss cheese
- 1/2 cup thinly sliced dill pickles
Instructions
- Season the Pork: Pat the pork shoulder dry with paper towels. Generously season it all over with salt, black pepper, ground cumin, smoked paprika, garlic powder, onion powder, dried oregano, and cayenne pepper if using, ensuring even coverage of the spices.
- Brown the Pork: Heat olive oil in a large Dutch oven over medium-high heat. Place the pork shoulder in the pot and brown it on all sides, about 5 to 7 minutes total, to develop a caramelized crust that adds flavor.
- Sauté Onions and Garlic: Remove the pork from the pot temporarily. Add chopped onion to the Dutch oven and cook over medium heat until softened, about 5 minutes. Add minced garlic and cook for an additional 1 minute until fragrant.
- Add Liquids and Sugar: Return the browned pork shoulder to the pot. Pour in the chicken broth and apple cider vinegar, then stir in the brown sugar to blend evenly with the liquids.
- Bake Slowly: Bring the mixture to a simmer on the stovetop, then cover the pot and transfer it to a preheated oven at 325°F (160°C). Bake for 4 to 5 hours until the pork is tender and shreds easily. Check occasionally and add more liquid if needed to prevent drying out.
- Rest the Meat: Remove the pot from the oven and let the pork rest, covered, for 15 minutes to allow juices to redistribute.
- Shred the Pork: Using two forks, shred the pork into bite-sized pieces, discarding any large pieces of fat for a cleaner taste and texture.
- Combine with Juices: Return the shredded pork to the cooking liquid in the pot and stir well to coat the meat evenly. Adjust the liquid quantity to reach your preferred consistency for the pulled pork.
- Toast the Buns: Optionally, lightly toast the slider buns to add a slight crunch and prevent sogginess from the sauce and meat.
- Make the Sauce: In a small bowl, mix together mayonnaise, yellow mustard, and dill pickle relish to create a tangy spread for the sliders.
- Assemble Sliders – Bottom Buns: Spread the prepared sauce evenly on the bottom halves of the toasted slider buns.
- Add Pulled Pork: Place a generous but not overloaded portion of shredded pork on top of the sauce.
- Add Cheese: Sprinkle shredded Swiss cheese evenly over the pork.
- Add Pickles: Layer thin slices of dill pickles on top of the cheese for tang and crunch.
- Add Onion: Sprinkle finely chopped white onion over the pickles for a fresh bite.
- Add Top Buns: Complete the assembly by adding the top halves of the buns over the layered ingredients.
- Serve: Serve the Cuban sliders immediately to enjoy their warm, delicious flavors.
Notes
- You can prepare the pulled pork a day ahead and refrigerate it; reheat gently with some cooking liquid to keep it moist.
- For extra smoky flavor, try adding a teaspoon of smoked chipotle powder or use smoked paprika as specified.
- If you prefer less heat, omit the cayenne pepper.
- Slider buns can be substituted with small sandwich rolls or mini brioche buns for different textures.
- Adding a slice of ham to the sliders can further enhance the Cuban sandwich flavor profile.
