This Slow Cooker Pork Cubano Sliders recipe is sponsored by the Ohio Pork Council. All opinions are my own.
Sliders are ideal for casual gatherings and at-home tailgating. These Pork Cubano Sliders start with a well-seasoned pork shoulder slow-cooked until fork-tender, delivering juicy, deeply flavored meat that’s perfect for small sandwiches. Even if you’re not watching the game, these sliders are a crowd-pleasing option for parties, potlucks, or weeknight dinners.
Slow cooking lets you set up the ingredients and let the cooker do the work. Layer sliced onion, citrus, pork, and seasonings in the slow cooker in the morning or the night before, then leave it to cook low and slow. The hands-off approach yields tender, flavorful pork with minimal effort.
Watch how to make Slow Cooker Pork Cubano Sliders:
Once the pork is shredded, it keeps well in the refrigerator for a couple of days, making assembly quick when you’re ready. Leftovers are versatile — try serving the pork over rice with a dollop of sour cream, or use it in bowls, burritos, or nachos. Simple meals often taste the best.
Slow-cooked pork becomes especially delicious as the rendered fat melts into the meat, carrying the spices and citrus notes throughout. From the shredded pork you can build many dishes, but these sliders highlight classic Cubano flavors—ham, Swiss cheese, pickles, and mustard—on soft slider buns.
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Slow Cooker Pork Cubano Sliders
Ingredients
- 2 lbs pork shoulder (pork butt or roasting pork also work)
- 1 small orange
- 1 lime
- 1 small onion
- 1 1/2 tsps salt
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 12 slider buns
- 12 slices Swiss cheese
- 6 slices ham
- 12 slices sweet pickles
- yellow mustard
- 4 tbsp butter melted
Instructions
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Peel the onion and slice into thick rounds. Wash and slice the orange and lime into thick rounds. Layer the onion and citrus slices along the bottom of a 6-quart slow cooker.
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Combine the salt, cumin, oregano, garlic powder, black pepper, and cayenne in a small bowl and mix well.
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Place the pork shoulder on top of the onion and citrus slices. Sprinkle the seasoning mixture evenly over the pork.
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Cook on LOW for 8–10 hours, until the pork is very tender and shreds easily.
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Remove the pork and shred with two forks, trimming any visible excess fat.
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Strain the cooking liquid, return the shredded pork to the slow cooker, and pour the strained liquid over the meat. Keep the slow cooker on low and covered to stay warm.
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Preheat the oven to 350°F (175°C).
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Slice the slider buns in half and arrange them on a sheet pan lined with parchment paper.
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On the bottom halves, place six slices of Swiss cheese, then the ham, and spread half of the shredded pork across the buns (reserve the remaining pork or use to double the sliders).
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Top each slider with a pickle slice and a light drizzle of yellow mustard, then add the remaining six slices of Swiss cheese and place the top halves of the buns in place.
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Brush the tops of the sandwiches with melted butter.
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Cover the pan with foil and bake for 20 minutes. Remove, slice into individual sliders if desired, and serve warm.