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Cuban Sliders with Mojo Pork & Cilantro Mayo

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  • Yield: 20 slider sandwiches 1x

Ingredients

Scale

For the Pork:

  • ½ cup minced onion
  • 2 large garlic cloves, minced
  • Pinch of red pepper flakes
  • ¼ cup fresh lemon juice
  • ½ cup fresh orange juice
  • ¼ cup fresh lime juice
  • 1 tablespoon white vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon kosher salt
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1 tablespoon freshly ground pepper
  • 2 teaspoons ground cumin
  • 1 (5-lb) bone-in pork shoulder
  • ½ cup dry white wine

For the Cilantro Mayo:

  • 1 cup fresh cilantro
  • 1 jalapeño pepper, seeded and chopped
  • 1 garlic clove, chopped
  • Juice of 1 lime
  • 2 tablespoons water
  • 1 cup mayo
  • Salt and pepper, to taste

For the Sandwiches:

  • Slider rolls, sliced in half
  • Dijon mustard
  • The cilantro mayo
  • Deli-sliced Swiss or provolone cheese
  • The mojo pork, sliced or shredded
  • Deli-sliced honey ham
  • Thinly sliced dill pickles

Instructions

For the Pork:

  1. In the bottom of a large baking dish, combine the onion, garlic, red pepper flakes, citrus juices, vinegar, Worcestershire, and kosher salt.
  2. In a small bowl, combine the garlic and onion powders, pepper, and cumin. Whisk 2 tablespoons of the spice mixture into the citrus juice mixture (reserve the remaining spice mix for now).
  3. Add the pork shoulder to the marinade in the baking dish and massage into the meat, flipping it around as necessary. Cover with plastic wrap and place in the fridge to marinate for at least 8 hours and up to 24 hours. Make sure to flip the pork shoulder a couple times to ensure that all sides of the roast are marinating evenly.
  4. When you are ready to roast the pork, heat the oven to 350°F and remove the pork from the marinade. Discard the marinade and pat the pork dry with paper towels. Place a small roasting rack in the bottom of the baking dish and place the pork on top. Rub the remaining spice mix all over the pork and pour the wine into the bottom of the baking dish. Roast for 3 hours. Reduce the oven temperature to 275°F and roast for another 3 hours. The meat should be very tender and almost falling apart. Allow the roast to rest for at least 30 minutes before slicing or shredding for the sandwiches.

For the Cilantro Mayo:

  1. Combine the cilantro, jalapeño, garlic, lime juice, and water and puree until smooth. Fold into the mayo and season, to taste, with salt and pepper. Keep refrigerated until ready to use (the longer it sits, the better it gets!).

For the Sandwiches:

  1. Preheat the oven to 250°F and line a baking sheet with tin foil. Spread a thin layer of mustard on one half of the sliced slider rolls. Spread a layer of the cilantro mayo on the other half. Top both pieces with cheese. Layer the pork, ham, and pickles on one of the bread halves and then top with the other piece. Press down gently and then transfer assembled sliders to the prepared baking sheet. Once all the sliders are assembled, cover the baking sheet lightly with tin foil and place in the oven for 10 minutes, or until the cheese is melted and everything is warmed through. Serve immediately.

Find it online: https://yestoyolks.com/2015/05/21/cuban-sliders-with-mojo-pork-cilantro-mayo/