Slow-Cooker Cuban Sandwiches

There is nothing tastier than a crispy, flavorful and savory sandwich, especially on game day! Roasting the pork is the only time consuming part of this recipe, but your entire house will smell delightful and you’ll have leftovers for days.

Technique Tip: If you don’t have a panini press, you can use a pot lid or heavy skillet to press down on the sandwiches during the cooking process.

Swap Option: If you can’t find Cuban rolls, look for bread that has a crispy exterior but soft, airy interior. If you don’t feel like roasting pork, buy some already prepared from your local deli.

Ingredients

    • One 3- to 4-pound boneless pork shoulder
    • 1 tablespoon salt
    • 2 teaspoon freshly ground black pepper
    • 2 teaspoons cumin
    • 1 onion, roughly chopped
    • 5 cloves garlic, minced
    • 1 cup orange juice
    • Cuban rolls (or hoagie rolls), cut in half lengthwise
    • Butter
    • Deli ham, sliced
    • Swiss cheese, sliced
    • Dill pickles, sliced
    • Yellow mustard

      Preparation

      1. Dry the pork with paper towels. Stir salt, pepper and cumin together in a small bowl, and rub mixture all over pork and place in a slow cooker. Scatter onions and garlic around pork and pour orange juice over top. Cook until meat is fork tender, about 5 hours on high or 8 hours on low.

      2. Transfer pork to a cutting board and shred the meat with two forks, removing any fat.

      3. To assemble the sandwiches, spread mustard on both the top and bottom of the rolls. Place a layer of pickles on the bottom slice, then a layer of pork, then ham and cheese and top with bread.

      4. Butter both top and bottom of each sandwich. Either use a panini press to grill sandwich, or heat a skillet to medium-high and grill the sandwich until bread is golden (during the process, use a lid or another skillet to press down on the sandwich, creating a panini-like effect).

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