MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Cuban Medianoche Sliders
Categories: Pork, Breads, Vegetables, Cheese
Yield: 12 servings
2 lb Boston butt roast; bone-in
3/4 c Mojo marinade
1/2 c Onion; chopped
3 tb Cuban seasoning
MMMMM-----------------MINI MEDIANOCHE SANDWICHES----------------------
1 pk Sweet dinner rolls; halved
- horizontally
8 oz Honey ham; thin sliced
8 oz Swiss cheese; sliced
Dill pickles; sliced
Dijon mustard
1/4 c Salted butter; melted
SLOW COOKER CUBAN-STYLE PULLED PORK Poke holes in the
roast with a cook's fork and place in the slow cooker.
Pour the mojo marinade in the slow cooker. Add 1/2
tablespoon of cuban seasoning. Save the rest for later.
Cover and cook the roast on low for about 6-7 hours, or
until fork-tender. Slow cooker times will vary. Drain
the liquid into a bowl. Save 1 cup of the liquid.
Using two forks, pull apart the meat into shreds,
removing the fatty pieces (unless you like it, you can
leave it in). Add the remaining cuban seasoning and cup
of the reserved liquid. Mix it all together. Cook on low
for another 30 minutes. Keep warm until ready to serve
or transfer to an airtight container in the fridge.
Warm-up before serving.
MAKING THE CUBAN SLIDERS: Set oven @ 375°F/190°C.
Spray a baking sheet with nonstick cooking spray.
Place bottom half of sweet dinner rolls on baking sheet.
Top with ham, swiss cheese, pulled pork, and dill
pickles. (You can either add the mustard to the top half
of the sweet dinner rolls now or serve it on the side.
Up to you.)
Add the top half of dinner rolls and brush with melted
butter. Place into oven and bake until the cheese has
melted, about 10-12 minutes.
Cut and serve immediately. Enjoy!
RECIPE FROM:
https://asassyspoon.com
Uncle Dirty Dave's Archives
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