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Since moving to the Tampa Bay area, I have become obsessed with the authentic Cuban Sandwich. While the “traditional” debate between Miami and Tampa continues, I stand firmly with Tampa because of one key ingredient: Salami. These Mojo Pork Tenderloin Cuban Sliders are my tribute to that classic flavor, built on sweet brioche rolls and kissed with the wood-fired smoke of the Big Green Egg.
By using pork tenderloin instead of a full shoulder, you get that incredible Mojo flavor in a fraction of the time, making these the ultimate game day or weeknight handheld.
Table of Contents
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Step 1: The Overnight Mojo Marinade
The heart of this recipe is the Mojo. It is a vibrant, citrus-forward marinade that cuts through the richness of the pork.
Mojo Ingredients:
- ¾ cup extra-virgin olive oil
- ¾ cup fresh orange juice & 1 tbsp orange zest
- ½ cup fresh lime juice
- 1 cup cilantro & ¼ cup mint leaves, chopped
- 8 garlic cloves, minced
- 2 tsp dried oregano & 2 tsp ground cumin
- 1 onion, sliced
Mix everything (except the onion) in a blender until smooth.
Place your trimmed pork tenderloin and the sliced onions in a large bag, pour the marinade over top, and let it sit in the refrigerator overnight. This allows the acidity to tenderize the meat while the garlic and herbs infuse deep into the pork.
Step 2: The Big Green Egg Setup and “The Mop”
Prepare your Big Green Egg for direct grilling at 350°F.
While the grill preheats, take the reserved marinade and onions and place them in a saucepan. Bring it to a boil, then reduce the heat and simmer for about 5 minutes. I like to blend this mixture together to use as a “mop” while the pork is grilling. This builds layers of caramelized citrus crust as the pork cooks over the open flame.
Step 3: Grilling the Tenderloin
Place the pork on the grid and cook, turning occasionally. Every time you flip the meat, apply a generous amount of your boiled Mojo mop sauce.
Continue grilling until the internal temperature reaches 140°F. Pull the pork from the Egg and let it rest for at least 10 minutes. During the rest, the temperature will carry over to 145°F, and the juices will redistribute, ensuring your sliders are moist and tender. Slice the pork into half-inch disks as these fit perfectly on slider buns.
Step 4: Assembly and The Tampa Twist
Split your brioche slider rolls and get ready to layer. To keep the buns from getting soggy, I like to place the bottom buns in a cast iron pan for assembly.
The Layers:
- Mustard & Mayonnaise: A generous swipe on the bottom bun.
- Mojo Pork: Two slices of your grilled tenderloin.
- Salami: One slice of Genoa salami (The Tampa essential!).
- Swiss Cheese: A thick slice to act as the “glue.”
- Pickles: Two crisp chips for that necessary acid hit.
Step 5: The Garlic Butter Finish
Melt half a stick of butter with three cloves of minced garlic. Brush this mixture liberally over the tops of the buns.
Place the cast iron pan with the sliders back onto the Big Green Egg. Close the dome and let them cook at 350°F for 10 to 15 minutes. You are looking for the cheese to be completely melted and the brioche tops to be golden and toasted. Serve these hot with a side of plantain chips and plenty of napkins.
The Wrap Up: Why This Recipe Wins
The beauty of using pork tenderloin for these sliders is the speed without the sacrifice. You get all the bright, garlicky notes of a traditional Cuban sandwich in a fraction of the time it takes to roast a full pork shoulder. Grilling the meat over a live fire on the Big Green Egg adds a layer of complexity that a standard oven simply can’t match. These sliders are salty, tangy, and just the right amount of messy.
Serving Suggestions
When it is time to serve, I like to bring the whole cast iron pan straight to the table. There is something about that family-style presentation that screams game day. To round out the meal, pair these with:
- Plantain Chips: The crunch and slight sweetness are the perfect sidekick to the mojo.
- Yuca Fries: Serve these with a side of extra mojo sauce for dipping.
- A Cold Lager: A crisp, light beer cuts right through the richness of the Swiss cheese and salami.
Once you set these down, don’t expect them to last through the first quarter. They are the ultimate handheld for anyone who loves bold, Florida-inspired flavors.
Mojo Pork Tenderloin Cuban Sliders: Big Green Egg Recipe
Equipment
- 1 12" Cast Iron Pan
Ingredients
- 1 pound pork tenderloin, trimmed
- 1 pack Brioche Slider Rolls, 12-15 count
Mojo Marinade Ingredients:
- 3/4 cup Extra-virgin olive oil
- 3/4 cup Fresh orange juice
- 1 tbsp Orange zest
- 1/2 cup Fresh lime juice
- 1 cup Fresh cilantro, chopped
- 1/4 cup Fresh mint leaves, chopped
- 8 cloves garlic, minced
- 2 tsp Dried oregano
- 2 tsp Ground cumin
- 1 Yellow onion, sliced
The Build Ingredients:
- 1/2 pound Sliced Swiss cheese
- 1/4 pound Thinly sliced Genoa salami
- 1/4 pound Thinly sliced deli ham
- 1/2 cup Dill pickle chips
- 1/4 cup Yellow mustard
- 1/4 cup Mayonnaise
Butter Glaze Ingredients:
- 4 tbsp butter, melted
- 2 cloves garlic, minced
Instructions
- Marinate: Combine all marinade ingredients (except the onion) in a blender and pulse until smooth. Place the pork and sliced onions in a gallon bag, pour the marinade over, and refrigerate overnight.
- Setup: Prepare your Big Green Egg for direct grilling at 350°F.
- Make the Mop: Pour the leftover marinade and onions into a small saucepan. Bring to a boil for 5 minutes. Blend until smooth to use as a basting sauce.
- Grill: Place the pork tenderloin on the grill. Cook for about 15 to 20 minutes, turning and basting with the mop sauce every few minutes.
- Rest: Remove the pork when it reaches an internal temperature of 140°F. Let it rest for 10 minutes before slicing into thin medallions.
- Assemble: Slice the slider rolls in half. Spread mustard and mayo on the bottom. Layer the sliced mojo pork, ham, salami, Swiss cheese, and pickles.
- Glaze: Place the assembled sliders in a cast iron pan or on a baking sheet. Brush the tops of the buns with the garlic butter mixture.
- Melt: Place the sliders back on the Egg (indirect setup preferred here, or use a raised rack) for 10 to 12 minutes until the cheese is melted and the tops are golden.
- Serve: Pull from the grill and serve immediately with extra pickles on the side.
Nutrition information is automatically calculated, so should only be used as an approximation.
