When you think of a Cubano, or Cuban Sandwich, you probably think of some combination of flavorful pork, Swiss cheese, pickles, and mustard on bread, grilled until the layers meld into a salty, tangy, warm pork and cool pickle flavor bomb. This Keto Cubano Sliders Recipe gives you the Cuban Sandwich experience you crave without messing up your carb count.
Cuban Sandwich Sliders are versatile, and if you make the pork and bread ahead, you can throw them together for any occasion. Virtual learning with the kiddos? Throw them together for a lunch that makes everyone happy. Having your quarantine pod squad over for a late summer get-together before the fall chill sets in? Cubano Sliders will be a hit with everyone. Weeknight dinner? Serve sliders along with your big-ass salad and call it good.
A few tips:
The sandwich bread linked in the recipe browns very nicely in a pan or on a griddle. When pressing the sandwich, use a heavy pot or pan and maintain pressure until it’s time to flip the sandwich over.
You can use pork tenderloin instead of the pork butt (shoulder) if you’d like, but will need to adjust cooking time since the cut is thinner and leaner than the shoulder.
Ready to get started?
Keto Cubano (Cuban Sandwich) Sliders Recipe (Gluten Free)
Time in the kitchen: 2 hrs 2o min, including 2 hrs hands-off roasting time
For the Pork:
2 lbs. boneless pork butt (shoulder roast)
2 Tbsp. avocado oil
4 garlic cloves
Juice from 1/2 lime
Juice from 1/2 orange
Zest from 1/2 lime and orange
1/2 Tbsp. cumin
1/2 Tbsp. oregano
1 tsp. coriander
3/4 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. black pepper
2 cups chicken broth
For the Sandwich:
In a bowl, combine half of the oil, lime juice, orange juice, lime and orange zest, cumin, oregano, coriander, salt, garlic powder and black pepper.
Pour it all over the pork butt and place it in the fridge for 1 hour. Preheat your oven to 325 degrees. Heat a dutch oven over medium heat with the remaining oil. Once hot, add the garlic and stir until fragrant. Remove the pork from the marinade and place it in the pot. Allow the meat to sear for about 2 minutes on both sides. Pour the marinade into the pot as well as the chicken broth. Bring the liquid to a boil and then reduce the heat to a simmer.
Cover the pot and place it in the oven for about 2 hours. At this point, flip the meat over and cook for an additional 30-45 minutes, or until you can shred the pork. Shred the meat and place the pot back into the oven uncovered and increase the oven temperature to 375 degrees. Allow the pork to roast for about 30 minutes, or until some of the liquid has evaporated and the meat is tender. Set the meat aside.
Prepare your Keto Bread in a loaf pan and bake according to the instructions. Slice your Keto sandwich bread into 16 slices (or for a thicker bread, cut into 12 slices). Take two slices for your first sandwich. Spread a little Primal Kitchen Dijon or Spicy Mustard on one side, and then top with the pickles, ham, and a little of the shredded cuban pork. Place the Swiss cheese on top of the pork and then top with the second slice of bread.
Heat a small amount of butter in a small skillet. Swirl it around and once hot, carefully place the sandwich in the pan. Use another skillet or a pot to carefully press down on the sandwich. Maintain the pressure on the sandwich until the cheese melts slightly and the bread begins to brown slightly. Turn the sandwich over and repeat on the other side until both sides are golden. Repeat with the remaining sandwiches. Slice your sandwiches in half and enjoy!
Nutrition Info (makes 8 sandwiches):
Total Fat: 59g
Total Carbs: 10g
Net Carbs: 7g
About the Author
A food blogger, recipe developer, and personal chef based in Missouri, Priscilla specializes in low-carb, Paleo, gluten-free, keto, vegetarian, and low FODMAP cooking. See what she’s cooking on Priscilla Cooks, and follow her food adventures on Instagram and Pinterest.
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