Cuban Inspired Pull-Apart Sliders
Picture this: a tray of warm, pull-apart sliders fresh from the oven, steam rising as you tug one free, revealing layers of juicy pork, melty cheese, and that signature tangy crunch. For me, these Cuban-inspired sliders bring back memories of Miami food trucks on balmy evenings, where the classic Cuban sandwich gets reimagined into bite-sized bliss for sharing. The mojo-marinated pork—citrusy, garlicky, and fall-apart tender—pairs with sweet ham, sharp mustard, and briny pickles in a way that’s bold yet balanced.
What makes this version special? It’s party-ready with store-bought rolls and pulled pork (or rotisserie chicken in a pinch), but the buttery, garlicky topping turns humble ingredients into something crave-worthy. Perfect for game days, potlucks, or busy weeknights when you want flavor without fuss—especially now as tailgating season heats up. One bite, and you’ll get that perfect mix of crispy edges, gooey cheese, and pork that’s saucy but not soggy. Your crowd will fight over the last one!
Jump to Recipe Card
Prep Time: 15 minutes | Cook Time: 15 minutes | Total: 30 minutes
Yield: 12 sliders (serves 4–6) | Difficulty: Easy
Quick Stats Box:
- Cuisine: Cuban-inspired American
- Course: Appetizer / Main / Game day
- Diet: Gluten adaptable (use GF rolls)
- Best for: Parties, tailgates, family dinners, potlucks
Why This Recipe Works
- Juicy, flavorful pork — Mojo seasoning infuses every bite with citrus, garlic, and cumin for authentic Cuban punch without hours of marinating.
- Pull-apart perfection — Baking the sliders connected in buttery rolls creates crispy edges and melty cheese that’s easy to share.
- Quick assembly — Uses pre-cooked pork or rotisserie chicken, so you’re eating in under 30 minutes.
- Balanced bold flavors — Tangy mustard cuts the richness of ham and pork, while pickles add crunch.
- Scales effortlessly — Double for crowds; freezes well for make-ahead game day wins.
Ingredient Spotlight
- Mojo pork: Citrus-marinated pulled pork is the star—tender, tangy, and aromatic. Use leftovers or store-bought; it carries the Cuban soul.
- Swiss cheese: Melts smoothly without overpowering; its nutty mildness lets pork and mustard shine.
- Dill pickles: Thin slices provide essential crunch and briny contrast to the rich meats.
Ingredients (Organized by Component)
For the Sliders:
- 12 Hawaiian sweet rolls or slider buns (one package, kept connected)
- 2 cups pulled pork (mojo-seasoned or plain, warmed)
- 8 oz thinly sliced deli ham (sweet or honey ham preferred)
- 8 oz Swiss cheese slices (about 12)
- 1 cup dill pickle slices, thinly sliced lengthwise
- ¼ cup Dijon or yellow mustard
For the Butter Topping:
- ½ cup (1 stick) unsalted butter, melted
- 2 garlic cloves, minced
- 1 tsp onion powder
- 1 tsp dried oregano
- Pinch of salt
Ingredient Notes
- Quality matters most: Fresh Hawaiian rolls—they’re sweet and soft, mimicking Cuban bread’s buttery vibe.
- Room temperature is key: Let butter soften for easy melting; warm pork slightly for even layering.
- Don’t skip: Mustard—it’s the glue that ties the flavors together with zesty brightness.
Essential Equipment
You’ll Need:
- 9×13-inch baking dish — fits sliders perfectly for even baking.
- Serrated knife — for slicing rolls without squishing.
- Pastry brush — to evenly coat tops with butter mixture.
- Aluminum foil — for tenting during initial bake.
Nice to Have:
- Small saucepan — for gently warming pork and melting butter together.
How to Make Cuban Inspired Pull-Apart Sliders (Step-by-Step)
Step 1: Preheat and prep rolls
Preheat oven to 175°C (350°F) and lightly grease a 9×13 baking dish. Use a serrated knife to slice the entire block of rolls horizontally, keeping them connected—lift off the tops and set aside.
Step 2: Mustard base layer
Place the bottom halves in the dish. Spread mustard evenly over the cut sides. You’ll smell the sharp tang immediately. Pro tip: Use the back of a spoon for full coverage.
Step 3: Layer the meats
Evenly distribute sliced ham over mustard, followed by warm pulled pork. Press gently to nestle layers. You’ll know it’s good when juices start mingling slightly.
Step 4: Cheese and pickle power
Layer Swiss cheese slices over pork, then add thin pickle slices for crunch. Top with roll tops, cut-side down.
Step 5: Make the butter topping
Melt butter with minced garlic, onion powder, oregano, and salt over low heat. Whisk until fragrant and golden—about 2 minutes. Brush generously over roll tops, letting it seep into edges.
Step 6: Bake covered
Cover dish tightly with foil and bake 10 minutes. Cheese will start melting; aromas will fill your kitchen.
Step 7: Golden finish
Remove foil and bake 5 more minutes until tops are golden and crispy. You’ll know they’re ready when cheese bubbles and edges crisp. Pro tip: Broil 1 minute for extra crunch if desired.
Step 8: Rest and pull apart
Let rest 5 minutes in dish—easier to pull apart warm. Serve straight from the tray.
Note: Process photos appear between each step for visual guidance.
Expert Tips & Tricks
Temperature Matters: Warm pork slightly before layering so it reheats evenly without soggy bottoms.
Don’t Rush: Let sliders rest post-bake; steam continues melting cheese perfectly.
The Secret to Crispy Tops: Brush butter right before baking and uncover for the last few minutes.
Common Mistake: Skipping foil first—leads to dry tops before cheese melts.
Test Kitchen Discovery: A sprinkle of cumin in the butter amps up mojo vibes without overpowering.
Customization Ideas
Dietary Modifications
- Gluten-Free: Swap Hawaiian rolls for GF slider buns; check ham for GF labeling.
- Lower Carb: Use lettuce wraps instead of rolls for a keto-friendly slider bowl.
- Pork-Free: Sub rotisserie chicken tossed in mojo sauce (orange juice, lime, garlic, cumin).
Flavor Variations
- Spicy Cuban: Add sliced jalapeños or hot sauce to mustard layer.
- Tropical Twist: Grill pineapple slices and layer with pork for sweetness.
- Elevated Option: Drizzle with mojo sauce post-bake for extra juiciness.
Serving Styles
- Traditional: Tray-style for pulling apart at parties.
- Modern: Skewer with frilled toothpicks for finger-food elegance.
- Party-Ready: Cut into halves, serve with plantain chips.
Storage & Meal Prep
Make Ahead
- Assemble sliders (sans bake) up to 4 hours ahead; cover and refrigerate.
- Prepare butter topping day before; re-melt before using.
Storing
- Counter: Covered, up to 2 hours post-bake.
- Fridge: Airtight container up to 3 days.
- Freezer: Assembled unbaked up to 1 month; thaw overnight.
Reheating for Best Results
Bake at 175°C (350°F) covered 10 minutes, uncovered 5, or microwave singles 20–30 seconds. Crisp in air fryer if needed.
What to Serve With Cuban Inspired Pull-Apart Sliders
Perfect Pairings
- Beverage: Iced Cuban mojito mocktail or cold beer to cut richness.
- Side Dish: Yuca fries or coleslaw for crunch.
- Complementary: Plantain chips echo the Latin theme.
Complete the Meal
- Game day spread with empanadas and rice bowls.
- Tailgate alongside grilled corn and fruit salad.
- Family dinner with black beans and rice.
Nutrition Facts (Per Slider)
Calories: 320 | Protein: 18g | Carbs: 22g | Fat: 18g | Fiber: 1g | Sugar: 6g | Sodium: 850mg
Note: Calculated using standard ingredients. See full disclosure for variations.
Your Questions Answered
Can I make these without pulled pork?
Yes—use rotisserie chicken tossed in mojo (lime, garlic, cumin, orange juice).
Why did my sliders get soggy?
Too much pork juice or no foil cover; drain pork well next time.
What’s the best pork for this?
Mojo-marinated shoulder; slow cooker overnight for tenderness.
How do I keep tops crispy?
Uncover last 5 minutes and brush generously with butter.
Can I double the recipe?
Yes—use two pans or larger tray; bake same time.
No Swiss? What substitute?
Provolone or mozzarella; Swiss melts best without greasiness.
Recipe History & Cultural Context
These sliders riff on the Cuban sandwich (medianoche), born in Miami’s Cuban exile community in the early 1900s. Layered with roast pork (lechon asado), ham, Swiss, pickles, and mustard on pressed bread, it celebrates Spain’s influence via citrusy mojo marinade—orange, lime, garlic, oregano. Sliders miniaturize this for parties, using Hawaiian rolls for subtle sweetness akin to Cuban pan de agua. A staple at tailgates and family gatherings, they embody fusion comfort: bold Latin flavors in shareable form.
Printable Recipe Card
Cuban Inspired Pull-Apart Sliders
Juicy mojo pork, ham, Swiss, and pickles in buttery rolls—baked pull-apart sliders for game day or dinners.
Ingredients
- 12 Hawaiian rolls
- 2 cups pulled pork, warmed
- 8 oz deli ham slices
- 8 oz Swiss cheese slices
- 1 cup dill pickle slices
- ¼ cup Dijon mustard
- ½ cup butter, melted
- 2 garlic cloves, minced
- 1 tsp onion powder, oregano
- Salt
Instructions
- Preheat oven 175°C (350°F); grease 9×13 dish.
- Slice rolls horizontally; place bottoms in dish, spread mustard.
- Layer ham, pork, cheese, pickles; add tops.
- Mix melted butter with garlic, powders, salt; brush over tops.
- Cover foil, bake 10 min; uncover 5 min until golden.
- Rest 5 min, pull apart, serve.
Notes
