Name: Cuban Sandwiches
Prep time: 20 min
Cook time: 490 min
Total time: 510 min
Cuisine: American
Ingredients: 4-5 lbs. pork shoulder or butt roast.; Juice from 2 oranges.; Juice from 2 limes.; 4 cloves garlic, minced.; 1 Tbsp. cumin.; 1 Tbsp. dried oregano.; 1 tsp. cayenne pepper.; 1 tsp. kosher salt.; 1 tsp. black pepper.; 2 Cuban bread loaves or Italian bread loaves.; 4 Tbsp. unsalted butter, softened.; ½ lb. sliced Swiss cheese.; ½ lb. sliced deli ham.; 12 sandwich pickles, sliced lengthwise.; Yellow mustard.

Discover the ultimate comfort food with this Slow Cooker Cuban Sandwiches recipe. Tender, slow-cooked pork shoulder is marinated in a zesty blend of citrus juices, garlic, and spices before being shredded and layered with Swiss cheese, ham, and pickles in crispy Cuban bread. Whether you’re using a panini press or a cast iron skillet, these sandwiches offer a perfect balance of flavors and textures that are sure to satisfy. Ideal for a hearty lunch or casual dinner, these sandwiches are also great for making ahead and reheating. Serve with chips or a fresh salad for a complete meal.

Slow Cooker Cuban Sandwiches are a delicious way to bring a taste of Cuban cuisine to your home. Featuring slow-cooked, marinated pork shoulder, these sandwiches are packed with flavor and perfect for any gathering. The combination of tender pork, Swiss cheese, ham, pickles, and mustard on crispy bread makes this sandwich a favorite. Let's dive into the ingredients you'll need to create this mouth-watering dish.

INGREDIENTS

Pork shoulder or butt roast: 4-5 lbs., for tender and flavorful shredded pork.

Juice from 2 oranges: Adds a citrusy marinade base.
Juice from 2 limes: Enhances the citrus flavor.
Garlic cloves: Four, minced, for aromatic depth.

Cumin: One tablespoon, providing earthy flavor.
Dried oregano: One tablespoon, for herbal notes.
Cayenne pepper: One teaspoon, for a hint of spice.

Kosher salt: One teaspoon, to enhance all flavors.
Black pepper: One teaspoon, for a subtle kick.
Cuban or Italian bread loaves: Two, for a traditional base.
Unsalted butter: Four tablespoons, softened, to toast the bread.

Sliced Swiss cheese: Half a pound, for creamy richness.
Sliced deli ham: Half a pound, for savory layers.
Sandwich pickles: Twelve, sliced lengthwise, for a tangy crunch.
Yellow mustard: To spread inside the bread, adding zesty flavor.

INSTRUCTIONS

Step 1:: In a mixing bowl, combine the orange juice, lime juice, minced garlic, cumin, dried oregano, cayenne pepper, kosher salt, and black pepper. Stir well to create a marinade.
Step 2:: Place the pork shoulder or butt roast in the slow cooker with the fat side facing up. Pour the marinade over the pork, making sure it is evenly coated.
Step 3:: Cover and cook on low heat for 8-10 hours, or until the pork is tender and easily shreds with a fork. Once cooked, remove the pork from the slow cooker and discard any fat or bones. Shred the pork with two forks and return it to the slow cooker to absorb the flavorful juices.
Step 4:: If using a panini press, preheat it to medium heat. If using a cast iron skillet, place it over medium heat.
Step 5:: Trim the ends off each loaf of bread and cut them in half horizontally. Spread a thin layer of softened butter on the outside of each bread slice. On the inside, spread a generous amount of yellow mustard.
Step 6:: Layer the Swiss cheese, sliced ham, shredded pork, and pickles on the bottom halves of the bread. Add another layer of Swiss cheese, then top with the other half of the bread. Repeat until all sandwiches are assembled.
Step 7:: For a panini press: Place the sandwiches in the preheated press and close the lid. Grill for 3-5 minutes, or until the bread is golden brown and crispy, and the cheese is melted.
Step 8:: For a cast iron skillet: Place each sandwich in the skillet. Use another heavy skillet or a foil-wrapped brick to press down on the sandwich. Cook for 2-3 minutes on each side, pressing down firmly, until the bread is golden brown and the cheese has melted.
Step 9:: Slice the sandwiches in half and serve. They pair wonderfully with a side of chips or a fresh salad, and additional pickles on the side.

Serving and Storage Tips

Serve these Cuban sandwiches hot off the grill for the best texture and flavor. They pair excellently with a side of crispy chips or a fresh green salad. For added zest, consider serving with extra pickles and a dollop of mustard. If you’re making them in advance, let the sandwiches cool to room temperature before wrapping them tightly in plastic wrap or aluminum foil. They can be stored in the refrigerator for up to 3 days. To reheat, place them in a preheated oven or skillet to crisp up the bread.

Helpful Notes

If you don’t have Cuban bread, Italian bread loaves work well as a substitute. For a variation, try adding a layer of sliced roast pork or even some sautéed onions. If you prefer a spicier kick, add a few slices of jalapeño peppers. For a quick fix, use pre-cooked pulled pork from the store, and just assemble the sandwiches.

Tips from well-known chefs

Chef José Andrés suggests using a good quality Swiss cheese for a richer flavor. Chef Michelle Bernstein recommends adding a splash of white wine vinegar to the marinade for an extra layer of tanginess. Chef Aaron Sanchez advises pressing the sandwiches with a heavy pan to ensure they’re evenly crisped.