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Homemade Cuban Sliders

These Homemade Cuban Sliders are made with store-bought rolls, ham, shredded pork, cheese, pickles, and the best creamy sauce!
Servings 6
Author Shannon Lyon | Plum Street Collective

Ingredients

Slow Cooker Pork

  • 1 2-3 lb. pork loin or roast (bone out) (fat trimmed off)
  • 3 tablespoons garlic, minced
  • 1 tablespoon chili powder
  • 1 tablespoon garlic salt
  • 1 teaspoon garlic powder
  • 2 teaspoons cumin
  • 2 teaspoons oregano
  • 2 tablespoons hot sauce (I used Cholula)
  • 2 small oranges, peeled
  • 2 cups water

Creamy Mustard Spread

  • t teaspooon garlic powder
  • 1/8 teaspoon salt
  • 3 tablespoons yellow mustard
  • 3 tablespoons sour cream
  • 2/3 cup mayo

Garlic Butter

  • 1/4 cup melted butter, unsalted
  • 1/2 teaspoon garlic salt

Additional Sandwich Ingredients

  • 1 package (12 oz.) Hawaiian Rolls (or similar) (I like the Butter Flavor over the Sweet rolls, but choose your preference)
  • 8-10 slices ham, thick sliced if possible
  • 3 cups shredded cheese (I used Monterey Jack but you can also use Swiss)
  • sliced dill pickles, optional

Instructions

Slow Cooker Pork

  • I like to make this pork the night before for dinner, then when making the Cuban Sliders it will be easy to pull this meal together.
  • After rinsing and trimming fat off pork, place in slow cooker.
    Add spices and seasonings to completely cover the roast. Add the oranges around the pork on the sides.
  • Once seasoned, pour water into the side of the slow cooker (not over the roast – leave the spices untouched on top of and around the sides of the roast).
    Cook on HIGH for 5-6 hours or LOW for 7-8 hours, until meat is easily shredded with a fork. It should fall apart.  Save/reserve all the juices in the slow cooker.
    Once pork is cooked, remove into a large bowl and shred meat. 
  • Place shredded meat on a large aluminum foil-lined /parchment-lined baking sheet and roast for 10 minutes at 400 degrees, or until edges are browning.
  • As soon as meat is crispy and dark on the edges, remove from oven. Mix together all the spices and juice in the slow cooker. Even mash in the oranges to get that flavor. Then spoon juices from the slow cooker over the meat (I usually spoon several cups). This will keep it juicy and not dried out, and it adds so much of that flavor into the meat.

Creamy Mustard Spread

  • Whisk together ingredients. I like to make it beforehand and keep it in the fridge.

Garlic Butter for Topping

  • Mix garlic salt with melted butter. Set aside.

Sandwich Assembly

  • Preheat oven to 350°F.
  • Cut Hawaiian Rolls in half horizontally. Place the bottom half of the rolls in a 9x13" baking pan.
  • Spread the Creamy Mustard Spread onto the bottom of the Hawaiian rolls. Then add a layer of ham, then a layer of shredded cheese, then the shredded pork, then another layer of cheese, and then if desired the pickles.
  • Add the top half of the Hawaiian Rolls.
  • Brush garlic butter on to top of rolls, then cover the pan tightly with aluminum foil.
  • Place baking dish into preheated oven, and bake for 25 minutes.
  • Remove aluminum foil and bake for additional 3-5 minutes until tops of rolls are browned.
  • Once browned, remove from oven. Cut sliders and serve!