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Pork Cubano Sliders

Channel the vibrant energy of Cuba with these bite-sized Pork Cubano Sliders! Layers of savory pork, melty cheese, and tangy pickles nestle in pillowy slider rolls, but the secret weapon here is a touch of magic in the form of our Four-Citrus Mojo spice blend. This handcrafted blend bursts with the essence of dehydrated lemon, lime, orange, and grapefruit, mingling with earthy garlic, onion, and oregano to create an aromatic explosion in every bite. 

This recipe does require a little bit of advance planning, as the roasted pork tenderloin is easiest to thinly slice if it is cooked the day before and sliced when cold. Once the tenderloin has been sliced, however, everything comes together in a flash.

Let's get cooking, shall we?


Pork Cubano Sliders

Makes 12 sliders


  • 1 medium pork tenderloin (about 1 pound)

  • 1 tablespoon Four-Citrus Mojo

  • 1 teaspoon vegetable oil

  • 12 slider buns

  • Yellow Mustard

  • 12 ounces thinly sliced ham

  • 12 slices Swiss cheese

  • Dill pickle slices

  • Thinly-sliced red onion


Place a large (12-inch) cast iron skillet or other oven-proof skillet in the oven and preheat oven to 450F.

Pat the pork tenderloin dry with paper towels and trim any excess fat. Rub the tenderloin all over with the Four-Citrus Mojo.

Very carefully remove the skillet from the oven and swirl the oil in the pan to coat the bottom. Place the tenderloin in the skillet and return it to the oven. Roast the tenderloin for 10 minutes, then lower the oven temperature to 400F, flip the tenderloin over, and roast an additional 10 to 15 minutes, until the internal temperature in the largest part of the tenderloin registers 140F to 145F.

Transfer the tenderloin to a plate and allow to cool completely before covering and refrigerating overnight. (Ensuring that the tenderloin is cold makes for easier slicing.)

Line a baking sheet with parchment paper and preheat oven to 350F. Thinly slice the cold tenderloin and arrange the slices into 12 piles on the baking sheet. Top each pile of tenderloin with about an ounce of sliced ham and a slice of Swiss cheese. Transfer baking sheet to oven and bake until the meat is warmed through and the cheese is melted.

Meanwhile, spread some yellow mustard on both the top and bottom of the slider buns. Top each slider bun bottom with the now-hot pork and cheese piles, followed by some pickle slices, red onion, and the tops of the slider buns.

Transfer sliders to a platter and enjoy!

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