Slow Cooker Cuban Sliders

Instructions

1. Prepare the marinade
   In a small bowl, combine orange juice, lime juice, minced garlic, olive oil, dried oregano, ground cumin, salt, and pepper. Mix well to create a marinade.
2. Prepare the pork
   Place the pork shoulder in a slow cooker. Pour the marinade over the pork, turning the meat to ensure it's well coated. Cover and refrigerate for at least 2 hours or overnight if possible.
3. Slow cook the pork
   Cook the marinated pork on low for 6-7 hours or on high for 4-5 hours, until the meat is very tender and easily shreds with a fork. Remove the pork from the slow cooker and shred it using two forks, discarding any fatty pieces.
4. Prepare the sliders
   Preheat oven to 350°F (175°C). Slice the slider buns in half horizontally, keeping them connected if possible. Place the bottom halves in a large baking dish or on a baking sheet.
5. Assemble the sliders
   Spread a thin layer of Dijon mustard on the bottom halves of the buns. Layer with sliced ham, shredded pork, pickle slices, and Swiss cheese. Place the top halves of the buns over the assembled sliders.
6. Brush with butter
   Brush the tops of the sliders with melted butter. Cover with aluminum foil and bake for 10 minutes. Remove the foil and bake for an additional 5 minutes until the cheese is melted and the tops are golden brown.
7. Serve
   Remove from the oven and let cool for 5 minutes. If the slider buns are connected, cut them into individual sliders using a sharp knife. Serve warm with additional pickles on the side if desired.