Description
Cuban Sliders Sandwiches are deliciously juicy, bite-sized sandwiches made with slow-braised pulled pork shoulder seasoned with a flavorful blend of spices, topped with a tangy mayo-mustard relish, Swiss cheese, dill pickles, and fresh onions. Perfect as appetizers or party snacks, these sliders capture classic Cuban flavors in every tender bite.
Ingredients
Scale
For the Pulled Pork:
- 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
For the Sauce and 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 all sides with salt, black pepper, ground cumin, smoked paprika, garlic powder, onion powder, dried oregano, and cayenne pepper if you want some heat.
- Brown the Pork: Heat olive oil in a large Dutch oven over medium-high heat. Sear the pork shoulder on all sides until nicely browned, about 5 to 7 minutes total. This step locks in flavor and creates a rich crust.
- Sauté Onions and Garlic: Remove the browned pork temporarily. Add the chopped onion to the pot and cook until softened and translucent, approximately 5 minutes. Then add the minced garlic and cook for an additional 1 minute until fragrant.
- Combine Ingredients and Simmer: Return the pork to the pot. Pour in the chicken broth and apple cider vinegar, then stir in the brown sugar to balance acidity with sweetness.
- Braise the Pork: Bring the liquid to a simmer, cover the Dutch oven, and transfer it to a preheated oven at 325°F (160°C). Cook for 4 to 5 hours, or until the pork is fork-tender and shreds easily, adding more liquid as needed to keep it moist.
- Rest the Pork: Remove the pot from the oven. Let the pork rest in the cooking liquid for 15 minutes to retain moisture.
- Shred the Pork: Using two forks, shred the pork into bite-sized pieces, discarding any large chunks of fat.
- Mix with Cooking Liquid: Return the shredded pork to the pot and stir well to coat with the flavorful cooking juices. Adjust consistency by adding more liquid if you prefer a moister topping.
- Toast Slider Buns: Optionally, lightly toast the slider buns to add a subtle crunch and prevent sogginess.
- Prepare the Sauce: In a small bowl, combine the mayonnaise, yellow mustard, and dill pickle relish to make a tangy spread.
- Assemble the Sliders – Bottom Bun: Spread the prepared sauce evenly on the bottom halves of the slider buns.
- Add Pulled Pork: Top the sauced bun halves with a moderate amount of pulled pork, avoiding overstuffing for easier handling.
- Add Cheese: Sprinkle shredded Swiss cheese over the hot pulled pork to gently melt.
- Top with Pickles: Layer thin slices of dill pickles on top of the cheese for a refreshing tang.
- Add Onions: Scatter finely chopped white onions over the pickles to provide crunch and sharpness.
- Complete the Slider: Cover with the top halves of the slider buns.
- Serve: Serve the sliders immediately while warm and enjoy the classic Cuban flavor explosion in every bite.
Notes
- For spicier sliders, increase the cayenne pepper or add a dash of hot sauce to the sauce mixture.
- Use slider buns that are soft but sturdy enough to hold the juicy pulled pork.
- Leftover pulled pork can be refrigerated for up to 3 days or frozen for up to 3 months.
- To save time, pork can be cooked in a slow cooker instead of the oven, on low for 8 hours.
- Swiss cheese can be substituted with provolone or mozzarella for a different flavor.
