Recipes

Premier Series Wine Club

Slow Cooker Cuban Sliders

Slow Cooker Cuban Sliders

Prep Time: 30 Minutes

Cook Time: 6-8 Hours

Yield: 8

“This recipe is great for both our red and white ROCKS! blends,” says Cornerstone Director of Winemaking & Operations, Craig Camp.  “Enjoy!”

Recipe courtesy of Bevcooks.com

Ingredients

  • 3.5 lb pork shoulder, trimmed of as much fat as possible
  • 1 heaping Tbsp cumin
  • 1 heaping Tbsp dried oregano
  • 2 tsp kosher salt
  • 1 Tbsp extra-virgin olive oil
  • 4 cloves smashed garlic
  • 1 medium white onion, thinly sliced
  • 1 lime, for the juice
  • 1 cup orange juice
  • 1/2 cup meat stock
  • 8 Ciabatta slider rolls (or any slider bun you love)
  • Dijon mustard, for spreading
  • 8 slices swiss cheese
  • 8 slices ham (Virginia is great)
  • thinly sliced pickles

Instructions

  1. In a small bowl, combine the cumin, oregano and salt. Toss with your fingers to mix.
  2. Evenly rub the spices all over the pork shoulder.
  3. Heat the oil in a large skillet over medium-high. Sear the pork until browned all over, about seven minutes total.
  4. Transfer to a slow cooker. Add the garlic, onion, lime juice, orange juice and stock.
  5. Cook on low for 6-8 hours, or until the meat completely falls apart. Shred it with a pair of tongs or a couple of forks in the pot, then drain most of the liquid, reserving the juices for dipping.
  6. Split the slider buns, and lightly toast them with a light coating of mustard and a slice of Swiss cheese on the top halves.
  7. Place a slice of ham on the bottom halves, followed by a good mound of shredded pork, and a couple of pickle slices. Place the halves together.

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