Cuban Pulled Pork Sliders are one of my favorite meals that I crave all year long. You will often see them served at picnics and outdoor barbecues – they just seem to go together. These sandwiches are packed with flavorful, succulent, tender pork and when topped with coleslaw, you have a new take on a classic picnic main course.
Simple to put together, packed full of flavor, and something that cooks slowly for hours without tending, these sliders are a fabulous make-ahead meal all year long. I used my slow cooker but it would be just as good cooked in a Dutch oven – low and slow is one secret to moist and tender pork. Another other way is faster but just as succulent, if you have an Instant Pot or other electric pressure cooker you can use that too!
This time I served my sliders two ways … half the meat moistened with the cooking juices, and half tossed with some BBQ sauce for a more traditional flavor that’s been kicked up a little. They were each absolutely delicious and I would gladly serve both to my guests and family. You can choose either way or do like I did and serve some of each!
Adding coleslaw gives a nice crunchy bite and really makes these sandwiches sing! I have some great slaw recipes on my blog; here are a few of my favorites:
- Gluten-Free Coleslaw
- Dill Ranch Coleslaw
- Crunchy Gluten-Free Red and Green Slaw
- Make It Your Own Coleslaw Variations
I first discovered the flavors of Cuban food when I lived in Palo Alto, near Stanford University. There was a fantastic restaurant that served food so good that the memories of my meals there still linger in my mind. It was called Jose’s Caribbean Restaurant – does anyone else remember it?
Jose’s served a delightful array of foods from all over the Caribbean – the menu featured such favorites as ropas viejas, arroz con pollo, jerk chicken wings so hot they seared my mouth for a week afterward, pizzas with chicken and barbecue sauce (eat your heart out California Pizza Kitchen!), calzones, and by far the most popular were his empanadas. One of the empanadas was filled with a citrus-marinated roast pork, a similar flavor profile to today’s Cuban pulled pork sliders.
The food I had at Jose’s made me fall in love with the flavors of Caribbean foods. Using the classic ingredients for a Cuban mojo (citrus marinade), you can make a pulled pork that would make Jose proud.
Jose’s was my first experience with Latin flavors that weren’t Mexican and with one meal, my life was changed. That’s why trying new restaurants and experiencing international cuisines is my passion. They help us explore other cultures, always expanding our impressions of the world and making us more aware, accepting, and compassionate humans. Cuba is still on my bucket list, but I can recreate their flavors in this meal and pretend I am sitting on the veranda sipping a mojito with toe-tapping Cuban music playing in the background.
I hope you enjoy these Cuban Pulled Pork Sliders. The Artist and I ate way too many of them!
Have a wonderful weekend!
Can I make this with my Instant Pot or Electric Pressure Cooker?
Yes, you can! Pour 1 cup of water in the bottom of your inner pot and layer the pork and onions on top. Pour the sauce over the meat (do not stir), close and lock the lid. Set the handle to the sealing position. Cook on High pressure for 60 minutes, then do a natural pressure release for 15 minutes. Turn the handle to venting, releasing any remaining steam.
Use a slotted spoon or spider to transfer the meat and onions to a large bowl. Use two forks to shred the meat, discarding any large pieces of fat. Serve as directed in the original recipe.
Key Ingredients for this Recipe
- Pork shoulder or butt, cubed
- Apple cider vinegar
- White wine or dry vermouth (or chicken stock)
- Frozen orange juice concentrate
- Frozen limeade
- Cilantro
- Oregano
- Garlic
- Cumin
- Onion
Kitchen Tools I Use to Make This Recipe
- Slow Cooker
- Instant Pot or other electric pressure cooker (alternate cooking method)
- Slotted spoon or spider
- Chef’s knife
- Large mixing bowl, preferably glass
- Whisk
- Tongs
Gluten-Free Tips:
If you have trouble finding gluten-free slider sized buns, you can make larger servings with hamburger buns instead or use sliced gluten-free bread in place of the buns and serve them open-faced.
Cuban Pulled Pork Sliders (Gluten-Free)
Cuban Pulled Pork Sliders are one of my favorite meals that I crave all year long. This tender, succulent pork, cooked in a citrus sauce, is delectable!
Ingredients
Cuban Mojo Sauce
- 3/4 cup white wine or dry vermouth (or chicken stock)
- 1/3 cup apple cider vinegar
- 1/2 small can (6 oz) frozen orange juice concentrate
- 1/2 small can (6 oz) frozen limeade concentrate
- 2 tbsp organic olive oil
- 2 tbsp finely chopped cilantro
- 2 tbsp oregano
- 1 tbsp minced garlic
- 2 tsp ground cumin
- 1/2 tsp ground coriander, optional
- 2 tsp kosher or fine sea salt, or to taste
- 1 tsp freshly ground black pepper, or to taste
Pork and Sliders
- 1 (4 to 6 lb) pork shoulder, trimmed and cut into 3-inch cubes
- 1 medium onion, trimmed, peeled and cut into chunks
- 2 tbsp minced parsley
- Slider buns, split in half (gluten-free if needed)
- Cole slaw, optional
Instructions
- Make the Cuban Mojo Sauce: In a large bowl, whisk together the sauce ingredients.
- Prepare the Pork: Cut the roast into thick slices and cut out most of the hunks of fat and tough connective tissue. Then cut into 3-inch cubes. Pat dry on paper towels and place in your slow cooker.* If it takes two or more layers (like it did in mine), sprinkle each layer with salt and pepper. Add the onions to the pot and ladle the Mojo Sauce over the top. Make sure you leave at least 1-inch clearance between the meat and the top of the crock to allow for extra liquid from the steam. Discard any excess Mojo Sauce or use it to marinate other meats or chicken for another meal.
- Cover and cook on Low for about 9 hours or on High for 4 to 5 hours, or until the pork falls apart when pierced with a fork.
- Use a slotted spoon to transfer the meat to a large bowl. Using 2 forks, shred the meat into slender strands. Add a couple of ladles of the cooking liquid (or more if desired) to moisten the meat ** and stir in the parsley. Taste and adjust the seasonings if needed.
- To Serve: Use tongs or a slotted spoon to scoop some of the shredded pork onto the bottom half of a slider roll. If you want, you can add a little coleslaw and cover with the top half of the bun. Secure each one with a long tooth pick or small skewer. Serve warm.
Notes
* If you want to use an Instant Pot to make your pork, it will be done in a little over an hour. Pour 1 cup of water in the bottom of your inner pot and layer the pork and onions on top. Pour the sauce over the meat (do not stir), close and lock the lid. Set the handle to the sealing position. Cook on High pressure for 60 minutes, then do a natural pressure release for 15 minutes. Turn the handle to venting, releasing any remaining steam.
Use a slotted spoon or spider to transfer the meat and onions to a large bowl. Use two forks to shred the meat, discarding any large pieces of fat. Serve as directed in the original recipe.
**Alternative Preparation: You can add a little the cooking liquid to your favorite BBQ sauce to thin it slightly, and use that to dress the pulled pork for a more classic barbecue flavor that's better than the original. Stubb's brand is gluten-free.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 383Total Fat: 23gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 82mgSodium: 563mgCarbohydrates: 18gFiber: 1gSugar: 13gProtein: 22g
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heather kruse
Hi Jane
I too was frequent visitor to Jose’s Cuban restaurant in Palo Alto back in 80s. I am living in Australia now and have tried to replicate his chicken empanadas-I think I got it close. Thanks for pork recipe.
Heather
Jane Bonacci
That is so great Heather, there are hardly any people who remember Jose’s anymore. I’ll bet your empanadas are fantastic! I hope you are loving Australia, what an adventure!
Stephanie @ The Glamorous Gourmet
Wow, Lady, these look positively divine! I have such a weakness for Cuban food and will definitely be adding this one to my repertoire – thanks for sharing:)
Jane Bonacci
Thank you Stephanie! I had a great time putting this recipe together, mixing and matching typical ingredients from Cuban mojos and pork dishes. The meat was so tender it literally fell apart. I hope you love them too!