These slow cooker sliders give you all the savory, sweet and tangy flavors of a classic Cuban sandwich but with a dose of whole grains, some heart-healthy fats and almost 60% of your daily calcium needs (1).  Our recipe uses pork shoulder simmered in a sweet, citrus broth made from fresh orange and lime, and is served on a whole-grain slider bun with Swiss cheese and pickles.

Active time: 40 minutes | Total time: 7-8 hours (if using low-heat setting)

Slow Cooker Pork Sliders

Ingredients

• 1 ½ tbsp cumin
• 1 ½ tbsp dried oregano
• 1 ½ tsp salt
• 1 (3.5 lb) pork shoulder, trimmed of as much fat as possible
• 1 tbsp avocado or olive oil
• 4 cloves garlic, smashed
• 1 medium (110g) white onion, thinly sliced
• 1 lime, juiced
• 2 medium oranges, juiced (about 1 cup juice)
• 1/2 cup (120g) water
• 16 whole-grain slider rolls
• ⅓ cup Dijon mustard
• 16 (448g) 1-oz slices of Swiss cheese
• 16 pickle slices

Directions

Prepare the rub by putting cumin, oregano and salt into a small bowl. Toss to combine.

Sprinkle rub over the pork shoulder, and use your fingers to massage the rub into the meat.

Heat a large skillet over medium-high heat. Add oil to the skillet, and allow it to heat. Add the pork shoulder to the skillet and sear until it is brown all over, about 7–10 minutes.

Put the pork shoulder into the slow cooker, then add the garlic, onion, lime juice, orange juice and water. Cook pork shoulder on low for 6–8 hours or high for 3-4 hours, until meat completely falls apart and temperature reaches 195–205°F.

Take the pork shoulder out of the slow cooker, and shred the meat with a pair of tongs or two forks. Add as much juice from the slow cooker as needed to your shredded pork to keep it moist and juicy.

Split the slider buns and toast them. Spread each bun half with ~½ tbsp mustard, ¼ cup of slow-cooked pork, one a slice of Swiss cheese and pickle. Serve and enjoy!

Serves: 8 |  Serving Size: 2 sliders 

Nutrition (per serving): Calories: 719; Total Fat: 36g; Saturated Fat: 15g; Monounsaturated Fat: 12g; Polyunsaturated Fat: 3g; Cholesterol: 185mg; Sodium: 1263mg; Carbohydrate: 35g; Dietary Fiber: 5g; Sugar: 8g; Protein: 61g

Nutrition Bonus: Potassium: 946mg; Iron: 28%; Vitamin C: 37%; Calcium: 58%

Originally published October 7, 2015; Updated May 2026

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Omega-3-rich salmon is the perfect fish for grilling — its naturally high fat content keeps it moist and flavorful over high heat, making it far more forgiving than leaner fish that can dry out quickly on the grill (1). Bold and satisfying, salmon can stand up to big flavors, which is why it pairs so beautifully with this zesty Sriracha aioli. These sliders come together in just 20 minutes and are impressive enough to serve at your next cookout.

Active time: 20 minutes | Total time: 20 minutes

Salmon Sliders with Sriracha Aioli 

Ingredients

• Cooking spray
• 1/3 cup (83g) light mayonnaise
• 1 tbsp fresh cilantro, chopped
• 1 tbsp Sriracha pepper sauce
• 1 tsp low-sodium soy sauce
• 1 lb (455g) sockeye salmon fillet, skin and pin bones removed
• 8 slider buns
• 1 cup packed baby arugula

Directions

Prepare a charcoal fire or preheat a gas grill to medium-high heat. Coat the grill rack with cooking spray.

In a small bowl, combine the mayonnaise, cilantro, Sriracha, and soy sauce. Cover and refrigerate until ready to serve.

Cut the salmon into 8 pieces, about 55g each. Grill for 3–5 minutes, turning once, until the salmon reaches an internal temperature of 145°F. Thin tail pieces may be grilled on lightly greased foil and stacked after grilling if needed.

Spread about 1 tsp of the aioli on the cut side of each bottom bun. Top with the salmon and arugula then place the top bun in place. Secure with a pick if desired and serve immediately.

Serves: 4 | Serving Size: 2 sliders (each includes 2 oz. salmon + 1 tsp sauce)

Nutrition (per serving): Calories: 446; Total Fat: 19g; Saturated Fat: 4g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 6g; Cholesterol: 63mg; Sodium: 739mg; Carbohydrate: 36g; Dietary Fiber: 2g; Sugar: 5g; Protein: 30g

Nutrition Bonus: Potassium: 509mg; Iron: 12%; Vitamin A: 9%; Vitamin C: 6%; Calcium: 10%

Originally published: September 12, 2015; Updated June 2026

The post Salmon Sliders with Sriracha Aioli appeared first on MyFitnessPal Blog.