Slow Cooker Cuban Sandwiches are a delicious, convenient twist on the classic Cuban sandwich. Here’s a recipe to make them:
Ingredients:
- Pork Roast:
- 2 pounds pork shoulder or pork butt
- 1/4 cup orange juice
- 1/4 cup lime juice
- 1/4 cup chicken broth
- 4 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Sandwich:
- Cuban bread or hoagie rolls
- 8 slices Swiss cheese
- 8 slices ham
- Dill pickles, sliced
- Yellow mustard
- Butter, for toasting
Instructions:
- Prepare the Pork:
- Place the pork shoulder in a slow cooker.
- In a bowl, mix orange juice, lime juice, chicken broth, garlic, cumin, oregano, smoked paprika, salt, and pepper. Pour over the pork.
- Cook on low for 8-10 hours or on high for 4-5 hours until the pork is tender and can be easily shredded.
- Once cooked, shred the pork using two forks, mixing it with the juices in the slow cooker.
- Assemble the Sandwiches:
- Preheat a skillet or griddle over medium heat.
- Slice the Cuban bread or rolls in half.
- Spread a layer of mustard on the bottom half of the bread.
- Add a generous portion of the shredded pork, followed by slices of ham, Swiss cheese, and pickles.
- Place the top half of the bread on the sandwich.
- Toast the Sandwiches:
- Spread butter on the outside of the sandwich.
- Place the sandwich on the skillet or griddle, pressing down with a spatula or using a sandwich press.
- Cook until the bread is golden brown and the cheese is melted, about 3-4 minutes per side.
- Serve:
- Slice the sandwich in half and serve hot with a side of chips or plantain chips.
Enjoy these flavorful and tender Slow Cooker Cuban Sandwiches!
