These Cuban sliders are a mini version of the popular Cuban sandwich. They're made with pork, ham, Swiss cheese and pickles all layered on slider buns. They're a fun addition to any party and a crowd pleaser for sure!
If you have leftover Cuban roast pork then these Cuban sliders will be a snap to make. Even if you don't have the roast pork, with just a few tweaks you can be on your way to these delicious Cuban sliders. In this recipe we take a short cut and use pork tenderloin marinated for a couple of hours in a traditional mojo.
The pork is grilled and sliced thin. Then we build the Cuban sliders on dinner rolls using the traditional ham, cheese and pickles. Serve these little sandwiches at your next game-watching or cocktail party and watch them fly off the table.
Pork and mojo ingredients
- Sour Orange Juice - If you can't find sour oranges make your own by combining orange juice (fresh squeezed is best) and lime juice
- Garlic cloves - peeled and smashed
- Olive Oil - extra virgin or regular work well
- Salt - use a coarse salt (we use kosher salt)
- Seasoning - dried oregano, cumin powder, bay leaf
- Meat - Pork tenderloin
Ingredients
- Dinner Rolls, (like King’s Hawaiian Rolls), do not separate
- Ham – use a sweet ham, nothing too strong, and have it sliced into medium to thin slices but not too thin that it falls apart.
- Cheese – use swiss cheese for the Cuban sliders, have it cut into medium to thin slices (not too thin)
- Pickles – use dill pickles, nothing too sweet so there’s a nice contrast to the sweet ham
- Mustard – use yellow mustard
Cook’s Notes:
This recipe is easy to double. If making 24 sliders, use a little over a pound of the tenderloin. To double the recipe use about 2 pounds. Use the same amount of marinade. Just remember to purchase double the ham, cheese, pickles, etc.
Make the mojo marinade
If you’re making the sour orange juice: combine 1 cup of orange juice (preferably fresh squeezed) and ½ cup lime juice. Stir or shake the juice to combine well.
Peel and smash the garlic cloves; place them on a cutting board and give them a good whack with the side of a large knife. Add the smashed garlic, sour orange juice, olive oil, salt, oregano, cumin, and the bay leaf to a medium bowl or jar. Stir or shake to combine well.
Marinate the pork tenderloins
Add the mojo marinade and the pork tenderloin(s) to a zip top bag. Remove any air and seal tight. Refrigerate the pork for at least 2 hours, a few hours is better. Turn the pork every once in a while. Place the bag on a plate or pan, just in case it leaks.
Grill the tenderloin(s) on a preheated grill, over moderate to moderate-low heat for 30-40 minutes, or until the internal temperature at its thickest part reaches 160°F.
Allow the pork to rest for 15-20 minutes. When it’s cool enough to handle, slice into thin rounds.
Build the sliders
Cut the whole pack of attached dinner rolls in half horizontally.
On the bottom half of the rolls, add one or two layers of ham (depending on how thick the slices are) make sure to cover the area completely. Then add the pork tenderloin slices. Top the pork with the Swiss cheese and add a layer of pickles.
Spread mayonnaise and mustard on the top portion of the rolls and cover. Secure each individual roll with a toothpick; cut the sandwiches and serve.
Makes 24 Cuban sliders
You may also like these popular Cuban sandwiches:
📖 Recipe
Cuban Sliders
Ingredients
Ingredients Pork Tenderloin & Mojo Marinade
- 1½ cup Sour Orange Juice or orange and lime juice
- 6 Garlic cloves peeled and smashed
- 2 tablespoon Olive Oil
- 1 teaspoon Kosher Salt
- 1 teaspoon Oregano dried
- ¼ teaspoon Cumin
- 1 Bay Leaf
- 1¼ pound Pork Tenderloin
Ingredients Cuban Sliders
- 24 Dinner Rolls (like King’s Hawaiian Rolls), do not separate the individual rolls
- ½ pound Deli Sweet Ham sliced medium to thin
- ½ pound Swiss Cheese sliced medium to thin
- 2 Large Pickles sliced thin
- 2-3 teaspoons Yellow Mustard or to taste
Instructions
Make the mojo marinade
- If you’re making the sour orange juice: combine 1 cup of orange juice (preferably fresh squeezed) and ½ cup lime juice. Stir or shake the juice to combine well.
- Peel and smash the garlic cloves; Add the smashed garlic, sour orange juice, olive oil, salt, oregano, cumin, and the bay leaf to a medium bowl or jar. Stir or shake to combine well.
Marinate the pork tenderloins
- Add the mojo marinade and the pork tenderloin(s) to a zip top bag. Remove any air and seal tight. Refrigerate the pork for at least 2 hours, a few hours is better. Turn the pork every once in a while. Place the bag on a plate or pan, just in case it leaks.
- Grill the tenderloin(s) on a preheated grill, over moderate to moderate-low heat for 30-40 minutes, or until the internal temperature at its thickest part reaches 160°F.
- Allow the pork to rest for 15-20 minutes. When it’s cool enough to handle, slice into thin rounds.
Build the Cuban sliders
- Cut the whole pack of dinner rolls in half horizontally.
- On the bottom half of the rolls, add one or two layers of ham (depending on how thick the slices are) make sure to cover the area completely. Then add the pork tenderloin slices. Top the pork with the Swiss cheese and add a layer of pickles.
- Spread mustard on the top portion of the rolls and cover. Secure each individual roll with a toothpick; cut the sandwiches and serve.
Notes
Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
Leave a Reply