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Cuban Pork Party Sliders

Cuban pork sliders layer slow-roasted, citrus-garlic pork with deli ham, Swiss cheese, and dill pickles on soft rolls. Baked until the cheese melts and the tops turn golden, they bring classic Cuban sandwich flavors to a shareable party dish.
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Prep Time 20 minutes
Cook Time 4 hours 54 minutes
Resting 5 minutes
Total Time 5 hours 19 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Cuban
Calories: 475
Ingredients Equipment Method Notes

Ingredients
  

For the pork
  • 1 tbsp olive oil
  • 2.5 lb pork shoulder boneless, cut into 3 large chunks
  • 0.5 cup orange juice
  • 0.25 cup lime juice
  • 6 cloves garlic minced
  • 2 tsp oregano dried
  • 1 tsp cumin ground
  • 1.5 tsp salt kosher
  • 0.5 tsp black pepper
For the sliders
  • 1 cooking spray
  • 1 package (12-count, 12-ounce) slider rolls soft
  • 3 tbsp yellow mustard
  • 8 oz deli ham thinly sliced
  • 12 slices Swiss cheese about 8 ounces
  • 24 chips dill pickles
  • 4 tbsp butter unsalted, melted

Equipment

  • 1 5- to 6-quart Dutch oven
  • 1 9x13-inch baking dish

Method
 

Roast the pork
  1. Heat the oven to 300°F.
  2. Heat the olive oil in a 5- to 6-quart Dutch oven over medium-high heat. Brown the pork in batches on all sides, 2 to 3 minutes per side, transferring it to a plate as it browns.
  3. Whisk the orange juice, lime juice, garlic, oregano, cumin, salt, and pepper into the Dutch oven, scraping up the browned bits.
  4. Return the pork to the Dutch oven and turn to coat.
  5. Cover the Dutch oven and roast for 3 1/2 to 4 1/2 hours, until the pork reaches 195°F to 205°F and pulls apart easily with a fork.
  6. Transfer the pork to a cutting board and shred it.
  7. Skim excess fat from the cooking liquid, then toss the pork with 1/2 cup of the liquid.
Assemble and bake the sliders
  1. Set the oven to 350°F and coat a 9x13-inch baking dish with cooking spray.
  2. Slice the rolls horizontally as one slab and place the bottom half in the dish.
  3. Spread the mustard over the roll bottoms.
  4. Layer on the ham, shredded pork, Swiss cheese, and pickle chips.
  5. Set the roll tops in place and brush with the melted butter.
  6. Cover loosely with foil and bake for 15 minutes.
  7. Uncover and bake for 8 to 10 minutes, until the cheese is melted and the tops are golden.
  8. Rest the sliders for 5 minutes, then cut apart and serve.

Notes

For tender pork, roast until it pulls apart easily and toss it with the cooking liquid to keep it moist. Refrigerate leftovers for 3 to 4 days; freezing is suitable. For a gluten-free option, use gluten-free slider rolls.