Description
Cuban Sliders Sandwiches are flavorful bite-sized sandwiches featuring tender, slow-baked pulled pork shoulder seasoned with a blend of spices, served on slider buns with a tangy mayo-mustard relish sauce, Swiss cheese, dill pickles, and fresh onion. Perfect for parties or casual gatherings, these sliders offer a delicious taste of classic Cuban flavors in a convenient, handheld form.
Ingredients
Scale
Pork and Seasonings
- 3 lbs boneless pork shoulder (butt roast)
- 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
- 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)
- Salt and freshly ground black pepper to taste
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
- Prepare Pork: Pat the pork shoulder dry and season generously with salt, pepper, cumin, smoked paprika, garlic powder, onion powder, oregano, and cayenne pepper (if using) to ensure deep flavor penetration.
- Brown Pork: Heat olive oil in a large Dutch oven over medium-high heat. Brown the pork on all sides, about 5-7 minutes total, to develop a caramelized crust and enhance flavor.
- Sauté Aromatics: Remove the pork from the pot. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for an additional minute to release their aromas.
- Add Liquids and Sugar: Return the pork to the pot. Pour in chicken broth and apple cider vinegar, and stir in the brown sugar for balanced sweetness and acidity.
- Bake Pork: Bring the mixture to a simmer. Cover the pot and bake at 325°F (160°C) for 4-5 hours, or until the pork is tender and shreds easily. Add more liquid as needed to keep the pork moist.
- Rest Pork: Remove the pot from the oven and let the pork rest for 15 minutes to redistribute juices.
- Shred Pork: Using two forks, shred the pork into bite-sized pieces, discarding any large fat pieces for a leaner texture.
- Mix Pork with Juices: Return the shredded pork to the pot and stir well to combine with the cooking liquid. Adjust the amount of liquid to reach your desired moistness.
- Toast Buns (optional): Lightly toast the slider buns to add texture and prevent sogginess.
- Prepare Sauce: In a bowl, combine mayonnaise, yellow mustard, and dill pickle relish to create a tangy spread for the sliders.
- Spread Sauce: Generously spread the prepared sauce on the bottom halves of the slider buns.
- Add Pulled Pork: Top the sauce with a moderate amount of shredded pork, making sure not to overload the bun to keep sandwiches manageable.
- Add Cheese: Sprinkle shredded Swiss cheese evenly over the pulled pork to add creamy, nutty flavor.
- Add Pickles: Layer thinly sliced dill pickles on top of the cheese for a crisp and tangy bite.
- Add Onions: Scatter finely chopped white onions over the pickles to add a fresh, sharp contrast.
- Assemble Slider: Place the top halves of the slider buns over the fillings.
- Serve: Serve the Cuban sliders immediately to enjoy at their freshest with warm pork and melty cheese.
Notes
- You can prepare the pork a day ahead and refrigerate to develop deeper flavors.
- Adjust the cayenne pepper amount or omit it depending on desired spice level.
- Serve with a side of plantain chips or sweet potato fries for a complete Cuban-inspired meal.
- To keep sliders warm for serving a crowd, place assembled sliders in a low oven (about 200°F/93°C) covered with foil.
- Use a Dutch oven or heavy oven-safe pot for best slow-baking results.
- Prep Time: 20 minutes
- Cook Time: 4 hours 0 minutes
- Category: Sandwiches
- Method: Baking
- Cuisine: Cuban
