Pull apart Cuban Sliders make for a flavour packed appetizer and are perfect for just about every occasion. Slow roasted pork shoulder rubbed in yellow mustard and spice rub that sits in a bath of orange juice and broth and cooks for 3 1/2 hours. Each handheld slider is filled with layers of ham, melted swiss cheese and buttery pickles sandwiched in soft toasted brioche rolls.
I am a huge fan of a classic Cuban sandwich. Its filled with ingredients I love and the flavours just work so well together. It’s definitely a sandwich that a lot of people enjoy which makes it an easy choice to serve guests when hosting. How do you serve a crowd without being stuck in the kitchen or making 12 individual sandwiches.. well you make some sliders! Sliders are fun, bite sized, and finger food style so their easy to serve yourself and walk around with without making a mess.
A good cubano is made with crispy bread, tangy mustard, sweet bread and butter pickles, juicy pork, ham, and cheese. I find the best way to make it at home is to use some shredded pork, slow roasted shoulder is ideal but tenderloin will work if you are more comfortable making pulled pork. For this sandwich I used the same method to cook the pork as my most recent wet burrito recipe. I usually roast a big shoulder so that I have lots of leftovers for some other meals. The second most important piece is the mustard. It is crucial to use a good quality yellow mustard because it’s the only sauce in a cuban sandwich. I used Kozliks market mustard , which is a good all around yellow mustard and perfect for sandwiches. This is the mustard I used to rub the shoulder and I also mixed it with some of the drippings to make the mustard sauce that I spread across the rolls.
I fully intend to make these for my upcoming SuperBowl party. Because the pork takes 3h30-4 hours it can absolutely be made ahead of time and gently reheated before assembling into the sliders. I always find that the house gets really hot when the oven is going for that long so I like to cook anything that takes over 1 hour before hand that way my guests aren’t uncomfortably hot. Cook the pork as directed, shred and store with juices refrigerated, when you are ready to host, pull it out and reheat it a little bit for about 1-2 minutes in the microwave to loosen it up and get some of that liquid going as you will need it for the sauce.
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