Description
These Cuban Sliders Sandwiches are a delicious bite-sized treat featuring tender, slow-braised pulled pork shoulder infused with classic Cuban spices and flavors. Served on soft slider buns with a tangy mayo-mustard relish sauce, Swiss cheese, pickles, and onions, these sliders offer a perfect balance of smoky, savory, and slightly sweet tastes ideal for gatherings or casual meals.
Ingredients
Scale
Pork and Marinade
- 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
- Season the Pork: Pat the pork shoulder dry and generously season it with salt, black pepper, ground cumin, smoked paprika, garlic powder, onion powder, dried oregano, and cayenne pepper if using. This seasoning creates a flavorful crust and infuses the meat with traditional Cuban spices.
- Brown the Pork: Heat olive oil in a large Dutch oven over medium-high heat. Sear the pork on all sides for 5-7 minutes until browned, enhancing the flavor through caramelization.
- Sauté Onions and Garlic: Remove the pork from the pot. Add the chopped onion and cook until softened, about 5 minutes. Then add the minced garlic and cook for an additional minute to release its aroma.
- Add Liquids and Sugar: Return the pork to the pot. Pour in the chicken broth and apple cider vinegar, then stir in the brown sugar. This liquid mixture will braise the pork and add a tangy-sweet balance.
- Braise the Pork: Bring the mixture to a simmer, cover the pot, and transfer to a preheated oven at 325°F (160°C). Bake for 4-5 hours until the pork is tender and easily shreds with a fork. Add more liquid if necessary during cooking to keep the meat moist.
- Rest the Pork: Remove the pot from the oven and let the pork rest for 15 minutes to allow juices to redistribute.
- Shred the Pork: Use two forks to shred the pork, discarding any large pieces of fat for a clean texture.
- Combine Pork with Juices: Return the shredded pork to the pot and stir to combine with the cooking liquid, adjusting the liquid to your preferred consistency for moist pulled pork.
- Toast Buns (Optional): Lightly toast the slider buns to add a slight crunch and prevent sogginess.
- Prepare the Sauce: In a bowl, mix mayonnaise, yellow mustard, and dill pickle relish together to create a tangy spread that complements the pork.
- Assemble Sliders – Bottom Bun: Spread the prepared sauce evenly on the bottom halves of the buns.
- Add Pulled Pork: Top the sauce with a moderate amount of shredded pork, ensuring not to overload the bun for manageable bites.
- Add Cheese: Sprinkle shredded Swiss cheese over the pork for a mild, creamy flavor.
- Add Pickles: Layer thin slices of dill pickles on top to introduce a refreshing crunch and acidity.
- Add Onions: Scatter finely chopped white onions over the pickles for a sharp crunch and flavor contrast.
- Complete the Slider: Place the top halves of the slider buns on the assembled ingredients.
- Serve: Serve the sliders immediately while warm for the best taste experience.
Notes
- For extra flavor, marinate the seasoned pork shoulder overnight before cooking.
- If you don’t have a Dutch oven, a heavy-bottomed oven-safe pot with a lid will work.
- Keeping some of the cooking juices is essential for moist pulled pork; adjust as needed when combining with shredded meat.
- Slider buns can be substituted with small sandwich rolls or dinner rolls if preferred.
- Feel free to add sliced jalapeños or hot sauce for an extra kick of heat.
