Delicious Slow Cooker Cuban Sandwiches (Print version)
Citrus-garlic slow cooker pork layered with ham, Swiss, pickles, and mustard, then pressed into crisp Cuban-style sandwiches.
# Ingredients:
For the mojo pork
01 -
3 lb (1.36 kg) boneless pork shoulder or pork butt
02 -
1 cup (240 ml) fresh orange juice, from about 3 oranges
03 -
1/3 cup (80 ml) fresh lime juice, from about 3 limes
04 -
6 cloves garlic, minced
05 -
2 teaspoons ground cumin
06 -
2 teaspoons dried oregano
07 -
1 1/2 teaspoons kosher salt
08 -
1 teaspoon black pepper
09 -
1/4 teaspoon cayenne pepper, optional
For the sandwiches
10 -
2 Cuban bread loaves or sturdy Italian loaves, cut into 8 sandwich portions
11 -
4 tablespoons (56 g) unsalted butter, softened
12 -
1/3 cup (80 g) yellow mustard, plus more to taste
13 -
12 oz (340 g) sliced Swiss cheese
14 -
12 oz (340 g) thinly sliced deli ham
15 -
16 long dill pickle slices
# Instructions:
01 -
Add orange juice, lime juice, garlic, cumin, oregano, salt, pepper, and cayenne to a 6-quart slow cooker. Stir to combine.
02 -
Place the pork shoulder in the slow cooker and turn it to coat. Cover and cook on low for 8-9 hours, until the pork shreds easily with forks.
03 -
Transfer the pork to a cutting board. Discard large fat pieces, shred the meat, and return it to the slow cooker with enough cooking juices to keep it moist.
04 -
Split the bread portions. Spread softened butter on the outside of each piece and yellow mustard on the cut sides.
05 -
Add Swiss cheese, ham, warm shredded pork, pickles, and another layer of Swiss. Close the sandwiches and press gently with your hands.
06 -
Cook in a preheated panini press for 3-5 minutes, or in a skillet weighted with a second skillet for 2-3 minutes per side, until crisp and melted. Slice and serve hot.
# Good to know:
01 -
Use low heat for the juiciest pork and best shredding texture.
02 -
Warm pork before assembling if it was made ahead.
03 -
Store shredded pork separately from bread and toppings.