Cuban Pork Sliders (2) Recipe

Name: Jerks of the Caribbeans Cuban Pork Sliders (2) Recipe
Cook time: 3 h
Total time: 3 h
Yield: 2 servings
Cuisine: Cuban
Ingredients: 1 lb boneless pork shoulder (Boston butt), trimmed; 1 cups fresh orange juice; 0.25 cups fresh lime juice; 6 cloves garlic cloves, minced; 2 tbs olive oil; 1 tsp ground cumin; 1 tsp dried oregano; 0.5 tsp ground black pepper; 1 tsp kosher salt; 1 leaf bay leaf; 0.5 cup red onion, thinly sliced; 0.25 cups white vinegar; 0.25 cups water; 1 tsp granulated sugar; 0.25 tsp kosher salt; 2 each mini slider buns (approx. 2-inch); 2 slices Swiss cheese slices, cut to fit sliders; 2 tsp yellow mustard; 1 tbs unsalted butter, softened; 4 slices dill pickle slices; 4 leaves fresh cilantro leaves (optional)

Inspired by Jerks of the Caribbean

Time3h

Serves2

Make Cuban Pork Sliders (2) Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Cuban Mojo Pulled Pork

1 lb boneless pork shoulder (Boston butt), trimmed

1 cups fresh orange juice

1/4 cups Fresh lime juice

6 cloves Garlic cloves, minced

2 tbs olive oil

1 tsp Ground cumin

1 tsp Dried oregano

1/2 tsp ground black pepper

1 tsp kosher salt

1 leaf bay leaf

Pickled Red Onion

1/2 cup Red onion, thinly sliced

1/4 cups white vinegar

1/4 cups water

1 tsp granulated sugar

1/4 tsp kosher salt

Assembling & Toppings

2 each mini slider buns (approx. 2-inch)

2 slices Swiss cheese slices, cut to fit sliders

2 tsp yellow mustard

1 tbs unsalted butter, softened

4 slices dill pickle slices

4 leaves fresh cilantro leaves (optional)

Method

Cuban Mojo Pulled Pork

Make mojo marinade

In a medium bowl whisk together orange juice, lime juice, minced garlic, olive oil, cumin, oregano, black pepper and 1 tsp kosher salt until combined.

Place trimmed pork shoulder in a resealable bag or shallow dish. Pour half of the mojo marinade over the pork, reserving the other half for braising. Seal and refrigerate for at least 2 hours or up to overnight to marinate (2–12 hours).

When ready to cook, preheat oven to 300°F (150°C). Remove pork from marinade and pat dry with paper towels. Heat a 10-inch ovenproof Dutch oven or heavy pot over medium-high heat; add 1 teaspoon olive oil and brown the pork on all sides, about 3 minutes per side, until deeply golden — this builds flavor.

Add reserved mojo marinade and 1 bay leaf to the pot. Bring to a simmer, cover with lid, then transfer to the preheated oven. Cook until pork is very tender and pulls apart easily with a fork, about 2 to 2 1/2 hours depending on thickness. During cooking check once — if liquid evaporates too much, add up to 1/4 cup water.

Remove pork from oven. Transfer pork to a cutting board and let rest 10 minutes. Shred pork using two forks, discarding bay leaf. Skim fat from braising liquid, then return 2–3 tablespoons strained braising liquid to shredded pork and toss to keep moist and flavorful. Keep warm.

Pickled Red Onion

While pork cooks (or at least 15 minutes before assembling), combine white vinegar, water, sugar and 1/4 tsp kosher salt in a small bowl. Stir until sugar and salt dissolve.

Add thinly sliced red onion to the vinegar mixture, pressing to submerge. Let sit at room temperature for at least 10 minutes. For brighter tang, refrigerate for 30 minutes up to 2 hours. Drain lightly before using.

Assembling & Toppings

Warm slider buns: split buns and spread softened butter on cut sides. Heat a skillet over medium heat and toast buns butter-side down until golden, about 1–2 minutes. Alternatively, toast under a broiler for 30–60 seconds—watch closely.

Build sliders: place about 3/4 cup (packed) of shredded mojo pork divided between the 2 bottom buns (approx. 1/2 cup each). Top each with 1 Swiss slice (tear to fit), 2 dill pickle slices, a spoonful of pickled red onion, and 1 tsp yellow mustard. Add cilantro leaves if using.

Cap with top buns and press gently. If you prefer cheese melty, place assembled open-faced on a baking sheet and broil 1–2 minutes until cheese bubbles.

Serve immediately. These quantities make 2 hearty Cuban-style pork sliders. Leftover pork keeps in an airtight container in the fridge for up to 3 days.