Cuban Mojo Pork Sliders? YUP. We’re talking juicy, citrusy, garlicky slow-roasted pork shredded and piled onto soft slider buns with melty Swiss cheese, pickles, and mustard. Basically a party in every bite — backyard BBQ, game day, or Tuesday just got 🔥.
🧄🍊 Cuban Mojo Pork Sliders
Ingredients (makes 10–12 sliders):
For the Mojo Pork:
- 3–4 lb pork shoulder (boneless, trimmed)
- ½ cup orange juice (fresh if possible)
- ¼ cup lime juice
- 6 cloves garlic, minced
- 1 tbsp orange zest
- 1 tbsp lime zest
- 1 tbsp dried oregano
- 1 tsp ground cumin
- ½ cup olive oil
- Salt & pepper to taste
For the Sliders:
- Slider buns (Hawaiian rolls = chef’s kiss)
- Swiss cheese slices
- Dill pickles
- Yellow mustard or Dijon
- Butter for brushing
Instructions:
- Marinate the Pork:
- Mix all mojo marinade ingredients in a bowl.
- Place pork in a zip bag or baking dish and cover with marinade.
- Marinate at least 4 hours or overnight for max flavor.
- Roast or Slow Cook:
- Oven: Preheat to 300°F (150°C). Place pork and marinade in a Dutch oven, cover, and roast 3.5–4 hours until fork-tender.
- Slow cooker: Cook on LOW 8–10 hours.
- Shred pork and mix with some of the cooking juices for flavor + moisture.
- Assemble Sliders:
- Split buns and layer with pork, Swiss cheese, pickle slices, and a swipe of mustard.
- Optional: place assembled sliders in a baking dish, brush tops with melted butter, and bake at 350°F (175°C) for 10 mins to warm and melt the cheese.
🛎️ Serving Idea:
- Serve with plantain chips, coleslaw, or a mojito if you’re feelin’ festive.
- Make them ahead and keep warm in the oven — perfect for a crowd.
🔥 Pro Tip:
Save the pork juice + mojo drippings to drizzle over the sliders before the top bun goes on. Trust. 💯
Want a Miami street food–style caption? Or a reel idea that shows off the juicy shred + cheese pull + pickle crunch? Let’s make it snackable.
