Cubano Sliders

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Here’s a slider recipe using grilled pork… make it for your fun summer parties!  >>  Cubano Sliders

Cubano Sliders

I’ve had a Cubano sandwich a few times in my life.  It’s a Cuban sandwich filled with roasted pork, ham, Swiss cheese and mustard.  You’ll find them in abundance in Florida- and you’ll spot copycat versions all over the US.  But there really is nothing better than a truly genuine classic Cubano… made by someone who knows what they’re doing!  I decided to surprise my husband this year and make his favorite sandwich in slider form:  Cubano Sliders.  I’m not Cuban, and I’ve never lived in Florida, but these little sandwiches are my best copycat.

Sliders 1

The pork used for the recipe is from Smithfield’s line of already-marinated pork.  I used the Peppercorn and Garlic Pork Tenderloin for my sliders- it’s 100% fresh pork slow marinated in peppercorns and garlic.  I love that it comes pre-marinated… it saves me time in the kitchen when I’m crazy busy assembling dinner! You’ll be able to locate Smithfield’s already-marinated pork tenderloin, loin filet and pork sirloin at your market.

Cubano Sliders Prep

The best thing about using this already marinated pork is that it has been swimming in that marinade for a good chunk of time.  That means the cooked product is completely full of all of the delicious flavors of the marinade.

Cubano Sliders Recipe

When I’m grilling, I like to use a meat thermometer to make sure everything turns out just perfect.  Here’s the one that I use in both my kitchen oven and my outside grill:  MeasuPro Instant Read Digital Cooking Thermometer.  I don’t think it really says that you can specifically use it for the grill, but I do… and I’ve never had any problems with it.  It’s seriously a life-saver!  Look how beautiful that pork tenderloin turned out!

Cubano Sliders Recipe - RecipeGirl

You can set up a lovely Father’s Day spread for these Cubano Sliders- I offered up the grilled pork, Swiss cheese, ham, dill pickle, mustard, mayonnaise and toasted rolls… self-serve style.

Cubano Sliders Recipe - from

My whole family enjoyed these with ALL the available fixings.  They were out-of-this-world delicious.  Although we devoured them last weekend, my husband has already asked me to hunt down that Smithfield pork and make these again for our Father’s Day barbecue.  I shall do so!

Cubano Sliders

Yield: 12 sliders

Prep Time: 30 minutes

Cook Time: 25 minutes

  • One Smithfield Pork Peppercorn and Garlic Pork Tenderloin
  • 12 slider or dinner rolls, sliced in half
  • 12 small pieces of deli ham
  • 12 small pieces of thinly sliced Swiss cheese
  • mustard
  • mayonnaise
  • 12 dill pickle slices
  1. Grill the pork according to the package instructions.  Keep the grill moderately heated, and turn the tenderloin often to avoid burning.
  2. While the pork is grilling, set out the fixings for the sliders.  I like to set mine up fix-it-yourself style-- so each person can make their slider how they'd like (in case there's a picky one in the bunch!)
  3. If you'd like to toast the buns, lightly butter them and place them butter-side-down on the grill until lightly toasted.
  4. When the pork is done (145 degrees), remove it from the grill and let it rest on a cutting board for a few minutes.  Slice the pork thinly and let people assemble their own sliders.

Here are a few more pork slider recipes you might enjoy:

Disclosure:  This post has been written in partnership with Smithfield to share their line of marinated pork.  This is a product that I know and use in my kitchen.  All opinions shared are my own.

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Lori Lange of Recipe Girl

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  • Jamie | My Baking Addiction wrote:

    These are the most delicious looking sliders that I’ve ever seen! I can’t wait to give them a try! 

  • Cathy Pollak ~ Noble Pig wrote:

    So, I kind of never thought about using pork tenderloin to make a Cubano. I feel dense! How awesome is this!!

  • Karen @ The Food Charlatan wrote:

    I’ve been Cubano obsessed lately!! Love these mini versions Lori!

  • Lori @ Foxes Love Lemons wrote:

    Oh gosh, I just adore a good Cuban sandwich. I mean, they’re kind of hard to come by here in Michigan, but you know, here and there 😉 The best option is really just to make them myself. I love the idea of a Cuban in slider form. Perfect for a backyard party with a few beers!

  • Beeta @ Mon Petit Four wrote:

    I’ve never made a Cubano sandwich, but after I saw that movie Chef, I was dying to make one! This looks like a really simple, foolproof way, so thanks for sharing! 🙂

  • Anna @ Crunchy Creamy Sweet wrote:

    My Hubby LOVES Cubano sandwiches! Crazy good! These sliders would be perfect for Father’s Day! 

  • Cookin Canuck wrote:

    I became a bit obsessed with Cubanos after watching the movie, Chef.  Now I need to try these sliders!  Great recipe, Lori.

  • Sandy @ RE wrote:

    Love these for a summer entertaining, Lori. Can you bring them to my next party? 🙂 We love pork, too!

  • Dorothy at Shockingly Delicious wrote:

    I adore Cubanos! Plus, I am always looking for something to do with leftover ham, and this looks perfect. Just wrote “Smithfield pork tenderloin” on the shopping list! 

  • Kate @ Framed Cooks wrote:

    It would be totally okay to eat these for breakfast, right?  Because I’m not sure I can wait until later in the day.  LOVE SLIDERS!  And xoxo for sharing mine, too.  🙂

  • Sally wrote:

    Maybe I need to go to FL and have a Cubano sandwich.  I like everything in them and they sound good, but I’ve never had one I liked.  

  • Taylor @ Food Faith Fitness wrote:

    When I lived in Florida, my hubby and I shoveled these into our faces like there was NO TOMORROW, and now we can continue doing so in Washington, because these look BOMB. Pinned!

  • Laura ~ Raise Your Garden wrote:

     These scream summer to me (so sick of hamburgers and hotdogs….anyone else feel the same) Pork always suggests summer and yours look fantastic. Needed a little dinner inspiration tonight =) Partys on!!! 

  • Joan O wrote:

    These sound so good. I recently made your Smokey Joe Sliders from your cookbook and they were fantastic. Think I might have to try these as well. Thanks for the recipe.