Can I make this without a smoker?

Absolutely! You can use a slow cooker or even your oven. For the slow cooker, cook on low for 6-8 hours. For the oven, bake at 300°F (150°C) for about 3-4 hours, or until the pork is tender.

How should I store the leftover pork and assembled sliders?

The pork is best enjoyed fresh, but you can store the pulled pork in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan or microwave. The sliders themselves are best assembled just before serving to avoid soggy buns.

Can I make this spicier?

For a spicier kick, add a pinch of cayenne pepper to the dry rub or mix some sriracha into the mustard sauce. You could even include some jalapeño slices on top of the pork before serving!

Any tips for adjusting the flavor profile?

For a tangier flavor, add a tablespoon of lime juice to the marinade. For a sweeter note, consider adding a tablespoon of brown sugar to the dry rub.

Is this recipe gluten-free friendly?

Definitely! Use gluten-free slider buns and ensure your mustard is gluten-free. All other ingredients should naturally be gluten-free, but it's always good to double-check labels.

Can I enhance the smoky flavor even more?

While the recipe is already quite flavorful, you can experiment with different types of wood chips in your smoker for a unique smoky flavor. Applewood or hickory are great choices.

Ever since my trip to Miami, I've been fixated on recreating those incredible Cuban flavors. One dish that stood out was the smoky, tangy, and slightly sweet pulled pork. After countless experiments, I think I've finally nailed it with these Cuban BBQ Pork Sliders! These sliders pack a punch of flavor that'll transport you straight to Little Havana. This recipe is a fusion of traditional Cuban flavors and classic American BBQ, resulting in a slider that's both familiar and exciting.

The secret to these sliders lies in the slow-smoked pork shoulder, which is infused with a vibrant dry rub of cumin, oregano, and smoked paprika. The pork is then topped with a zesty mustard sauce and tangy dill pickles, creating a symphony of flavors that dance on your palate. I messed up the salt so much the first time I made this! It took a few tries to get it right. The mustard sauce is, I think, the most important part of this recipe. It’s sooooo delicious.

Cuban BBQ Pork Sliders with Mustard and Pickles

Name: Cuban BBQ Pork Sliders with Mustard and Pickles
Prep time: 15 min
Cook time: 9 h
Total time: 9 h 15 min
Yield: 12
Cuisine: BBQ-Classics
Ingredients: 3 lb Pork Shoulder; 2 tbsp Salt; 1 tbsp Black Pepper; 2 tbsp Ground Cumin; 2 tbsp Dried Oregano; 1 tbsp Garlic Powder; 1 tbsp Onion Powder; 2 tbsp Smoked Paprika; 1/2 cup Yellow Mustard; 1/4 cup Dijon Mustard; 2 tbsp Honey; 2 tbsp Apple Cider Vinegar; 1 tbsp Worcestershire Sauce; 12 Slider Buns; as needed Dill Pickle Slices

These Cuban BBQ Pork Sliders combine smoky pulled pork with a tangy mustard sauce and crisp dill pickles for a flavor explosion in every bite. Perfect for parties or a fun weeknight meal!

⏳ Yield & Time

Yield: 12 servings

Preparation Time: 15 minutes

Cook Time: 540 minutes

Total Time: 555 minutes

📖 Instructions

Begin by preparing your pork shoulder. Pat it dry with paper towels. This helps the rub adhere better.
In a large mixing bowl, combine all the dry rub ingredients: salt, pepper, cumin, oregano, garlic powder, onion powder, and smoked paprika. Make sure there aren't any clumps.
Generously rub the mixture all over the pork shoulder, ensuring every nook and cranny is coated. Don't be shy – this is where a lot of the flavor comes from!
Wrap the pork shoulder tightly in plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to penetrate deep into the meat.
The next day, remove the pork shoulder from the refrigerator an hour before smoking to allow it to come closer to room temperature. This helps it cook more evenly.
Preheat your smoker to 250°F (121°C). Use your preferred wood chips for a smoky flavor. I'm personally a fan of mesquite for this recipe; its strong, earthy undertones really complement the pork.
Place the pork shoulder in the smoker and let it smoke for about 8-10 hours, or until the internal temperature reaches 203°F (95°C). The pork should be incredibly tender and easily shreddable. Use a meat thermometer to check the temperature.
While the pork is smoking, prepare the mustard sauce. In a small saucepan, whisk together yellow mustard, Dijon mustard, honey, apple cider vinegar, Worcestershire sauce, and a pinch of black pepper.
Simmer the sauce over low heat for about 10-15 minutes, stirring occasionally, until it thickens slightly and the flavors have melded together. Set aside to cool.
Once the pork is done smoking, remove it from the smoker and let it rest for at least 30 minutes before shredding. This allows the juices to redistribute, resulting in more flavorful and moist meat.
Use two forks to shred the pork. Discard any large pieces of fat or bone.
Lightly toast the slider buns. This adds a nice texture and prevents them from getting soggy.
Assemble the sliders by placing a generous amount of pulled pork on the bottom half of each bun. Drizzle with the mustard sauce and top with dill pickle slices.
Place the top half of the buns over the pork and serve immediately. Enjoy the amazing flavor combination of smoky pork, tangy mustard, and crisp pickles!
If you find the pork is drying out during smoking, you can wrap it in butcher paper or aluminum foil after a few hours to help retain moisture.

📝 Notes

Feel free to adjust the amount of dry rub and mustard sauce to your liking.
For a richer flavor, try using a combination of different wood chips in your smoker.