Food was always the main character of my Cuban family’s special occasions. When it wasn’t easy appetizers like croquetas de jamón or pastelitos de guayaba, it was Cuban roast pork at Cuban Christmas with all the fixings.
So when it comes to party food, I can’t think of a better option than these Cuban sliders with roasted pulled pork! I like to think of these sliders as mini Cuban medianoche sandwiches.
The Medianoche sandwich is very similar to the classic Cuban sandwich, which is made with ham, roast pork, Swiss cheese, pickles, and mustard on Cuban bread. The Medianoche sandwich is made with slightly sweeter bread than the traditional Cuban sandwich, and it also typically includes a layer of sweet ham in addition to the Cuban roast pork.
I’d venture to say they are more delicious than the classic Cuban sandwich. But I digress.
Whether you’re hosting a party or just looking for a tasty snack, these sweet Cuban sliders with pork are pure magic. Let me show you how to make them!
Why You’ll Love This Recipe
- Bold Cuban flavors. The tender, juicy mojo shredded pork pairs perfectly with the sweet ham, tangy pickles, zesty mustard, and melty Swiss cheese taking this recipe to the next level. All the flavors you love about a medianoche in a mini Cuban slider.
- Easy & Versatile. These easy-to-make Cuban sliders recipe is versatile and made with common ingredients you can find in any grocery store.
- Scalable Recipe. These sliders are perfect for a crowd. You can easily double the recipe and make a big batch of these Cuban pulled pork sliders.
This is the baking dish I use and recommend. It’s broiler/oven, freezer, and dishwasher safe, and retains heat exceptionally well.
Ingredients You’ll Need
- Cooked Cuban Roast Pork. The star of our show. You can use pork leftovers to make these sliders or make mojo-marinated Cuban Roast Pork specifically for this recipe.
- Sweet dinner rolls. This is the closest bread to medianoche bread which is sweeter than Cuban bread. This is the brand I recommend.
- Dijon mustard. Mustard is a key ingredient in the Cuban slider, so be sure to use good quality Dijon mustard and spread it generously on the bread. The mustard adds a tangy flavor that complements the rich pork filling.
- Sweet ham. The sliced ham adds a sweet and salty flavor that pairs well with the pork.
- Swiss cheese. Swiss cheese is the classic cheese used in Cuban sliders, but you can also use provolone or a blend of cheeses if you prefer. Be sure to slice the cheese thinly so it melts evenly.
- Dill pickle slices. Adds a tangy, crunchy contrast to the rich pork filling. Be sure to slice the pickles thinly and distribute them evenly throughout the slider.
- Melted butter. This is what gives the sweet bread that toasty, golden color. You can use unsalted or salted butter to brush the tops of the sweet rolls.
- Prep the dish. Preheat oven to 375ºF. Brush a 9×13 baking dish with melted butter. Set aside.
- Separate the rolls. Slice the Hawaiian sweet dinner rolls lengthwise to separate the top half from the bottom half. The rolls usually come stuck together so don’t break them up individually, just slice the entire thing lengthwise.
- Add the ingredients. Place the bottom half of the sweet dinner rolls on a baking dish. Spread the inside of the sweet rolls with Dijon mustard. Layer in the ham, Swiss cheese, cooked and shredded Cuban roast pork, and dill pickles. Place the top half of the dinner rolls on top.
- Bake & serve! Brush with the melted butter. Toasting the bread helps to melt the cheese and gives the sliders a crispy, golden-brown crust. Bake the rolls until the cheese has melted and the tops are golden brown and toasty about 10-12 minutes. At that point, you can slice and separate them into 12 sliders.
Recipe Tips & Tricks
- Serve hot. Cuban sliders are best served hot and fresh out of the oven. If you’re making them ahead of time, you can assemble them and then heat them up in the oven just before serving.
- Make them ahead of time. You can assemble them 24 hours in advance then wrap them in aluminum foil to prevent them from drying out. When you’re ready to serve, reheat them in the oven for 10 minutes at 350ºF until the cheese is melty.
- Use the slow cooker. My Cuban Roast Pork (Lechon Asado) recipe is made in the oven. If you wanted to use a slow cooker, you can add the pork roast to a slow cooker. Add the mojo marinade and olive oil. Add the mashed garlic then season with onion powder, oregano, cumin, salt, and pepper. Cook on LOW for 8-10 hours, or until the pork is tender and easily shreds with a fork.
- In the fridge. Store them in an airtight container for up to 3 days in the fridge. Make sure to wrap the sliders tightly in aluminum foil or plastic wrap to prevent them from drying out.
- In the freezer. Wrap the sliders tightly in aluminum foil and place them in a freezer bag. They will keep in the freezer for up to 3 months.
- To reheat. Thaw them in the fridge overnight and reheat them in the oven or microwave. Note that the texture of the bread may be slightly different after freezing and thawing, but the flavor should still be delicious.
Easy Cuban Sliders with Shredded Pork
- 1 lb Cuban Roast Pork cooked and shredded
- 12 Hawaiian sweet dinner rolls
- 1/4 cup Dijon mustard
- 12 ounces thinly sliced sweet ham
- 8 ounces sliced Swiss cheese
- 8 ounces dill pickle slices
- Melted butter
- Salt + pepper to taste
- Preheat oven to 375ºF. Brush a 9×13 baking dish with melted butter. Set aside.
- Separate the rolls. Slice the Hawaiian sweet dinner rolls lengthwise to separate the top half from the bottom half. The rolls usually come stuck together so don't break them up individually, just slice the entire thing lengthwise.
- Place the bottom half of the sweet dinner rolls on a baking dish. Spread the inside of the sweet rolls with Dijon mustard.
- Layer in the ham, Swiss cheese, cooked and shredded Cuban roast pork, and dill pickles. Place the top half of the dinner rolls on top.
- Brush with the melted butter. Toasting the bread helps to melt the cheese and gives the sliders a crispy, golden-brown crust.
- Bake the rolls until the cheese has melted and the tops of the rolls are golden brown and toasty about 10-12 minutes. Once you remove them from the oven, you can slice and separate them into 12 sliders. Serve hot. Enjoy!