Cuban medianoche sandwiches turned Cuban sliders! Ham, swiss cheese, Cuban-style pulled pork, pickles & mustard on toasted, buttered Hawaiian dinner rolls. Perfect for game day or entertaining at home!
Poke holes in the roast with a cook's fork and place in the slow cooker. Pour the mojo marinade in the slow cooker. Add 1/2 tablespoon of cuban seasoning. Save the rest for later.
Cover and cook the roast on low for about 6-7 hours, or until fork-tender. Slow cooker times will vary. Drain the liquid into a bowl. Save 1 cup of the liquid.
Using two forks, pull apart the meat into shreds, removing the fatty pieces (unless you like it, you can leave it in). Add the remaining cuban seasoning and cup of the reserved liquid. Mix it all together. Cook on low for another 30 minutes. Keep warm until ready to serve or transfer to an airtight container in the fridge. Warm-up before serving.
Making the Cuban Sliders
Preheat oven to 375 degrees F. Spray a baking sheet with nonstick cooking spray.
Place bottom half of sweet dinner rolls on baking sheet. Top with ham, swiss cheese, pulled pork, and dill pickles. (You can either add the mustard to the top half of the sweet dinner rolls now or serve it on the side. Up to you.)
Add the top half of dinner rolls and brush with melted butter. Place into oven and bake until the cheese has melted, about 10-12 minutes.