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Cuban Mojo Pork Sliders (Pressed Cubano-Style)

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Fast citrus-garlic mojo pork tenderloin, seared not roasted, piled on mustard-butter buns pressed Cubano-style until crisp.

Ingredients

Scale
  • 1 1/2 lbs pork tenderloin
  • 1 tsp kosher salt, plus more to taste
  • 1/2 cup fresh orange juice
  • 1/4 cup fresh grapefruit juice
  • 1/4 cup fresh lime juice
  • 8 cloves garlic, minced
  • 1 tbsp dried oregano
  • 2 tsp ground cumin
  • 1/3 cup olive oil
  • 1 small red onion, thinly sliced
  • 2 tbsp neutral oil, for searing
  • 12 slider buns (Hawaiian or potato rolls)
  • 4 tbsp salted butter, softened
  • 3 tbsp yellow mustard
  • Dill pickle chips
  • Fresh cilantro, chopped, for serving

Instructions

  1. Pat the pork dry and pierce all over with a fork. Rub with 1 tsp kosher salt and let sit 10 minutes.
  2. Whisk orange, grapefruit, and lime juice with garlic, oregano, cumin, and olive oil. Pour half over the pork, half over the sliced onion in a separate bowl. Marinate both, refrigerated, 1 hour (up to 4).
  3. Remove pork from marinade, pat dry, discard that portion of marinade. Heat neutral oil in a heavy skillet over high heat and sear pork 3-4 minutes per side until deeply browned.
  4. Meanwhile, simmer the onion’s marinade portion hard for 5 minutes, then reduce until syrupy, about 5 more minutes. Pour half over the onions to quick-pickle them; reserve the rest as glaze.
  5. Transfer seared pork to a 400°F oven for 10-12 minutes until it hits 145°F internally. Rest 5 minutes, brush with the reserved glaze, then slice thin against the grain.
  6. Mix softened butter with mustard. Split slider buns, spread cut sides with mustard butter, and press cut-side-down in a hot dry skillet 1-2 minutes until crisp and golden.
  7. Build sliders: pressed bun, sliced pork, quick-pickled mojo onions, dill pickle chips, cilantro, top bun. Serve immediately.

Notes

Always boil leftover raw-meat marinade at least 5 minutes before using it as a glaze — this isn’t optional, it’s food safety. If your citrus is very sweet, add an extra tablespoon of lime juice to keep the mojo sour enough to cut through the pork’s richness. Leftover pork keeps 3 days refrigerated and reheats well in a skillet with a splash of the reserved glaze.

Find it online: https://www.receipster.com/cuban-mojo-pork-sliders-pressed-cubano-style/