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St Pierre Mojo Pork Tenderloin Cuban Sliders
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Mojo Pork Tenderloin Cuban Sliders: Big Green Egg Recipe

Smoky Mojo Pork Sliders grilled on the Big Green Egg. A Tampa-style classic with citrus-marinated tenderloin, melted Swiss, and salty salami.
Prep Time20 minutes
Cook Time22 minutes
Total Time41 minutes
Course: Main
Cuisine: Cuban
Keyword: Big Game, Big Green Egg, sandwich, Tailgate
Servings: 6
Author: The BBQ Buddha

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.