Slow Cooker Cuban Sandwich

Oh hello gorgeous!! This is one of my favorite sandwiches to order if I see it on a menu. There's something about those spicy, tangy flavors of the mojo marinated pork, mustard, layers of gooey cheese, crispy pickle, and of course the sweet honey ham. It all mingles happily on the taste buds.

The sandwich is filling and hearty full of so many complementary ingredients! It's definitely worth a try - and the leftover meat is just as good in a sandwich or casserole the next day or day after that.

Most bread that you would typically used in a pressed sandwich (one that will hold up to being grilled) works well for this type of sandwich - but if you can get your hands on some traditional Cuban bread that is definitely best! I made homemade Medianoche Rolls for ours.

Slow Cooker Cuban Sandwich

Cuban Mojo Pulled Pork
2 1/2 lbs pork shoulder/pork butt
1/2 cup orange juice
1/4 cup lime juice (I used limeade)
1 TBS minced garlic (jarred)
1 teaspoon ground cumin
1 teaspoon dried oregano
1/8 teaspoon red pepper flakes
1 bay leaf
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 Tablespoon olive oil

For Sandwiches
3 Cuban rolls, sliced open (you can also use telera or bolillo rolls, or Italian bread)
12 slices Swiss cheese
9 slices honey ham
6 slices pickles

  1. Place pork roast in the crockpot. Combine all other Mojo ingredients in a bowl and whisk: orange juice, lime juice, garlic, cumin, oregano, red pepper flakes, bay leaf, salt, pepper, and olive oil. Once combined, pour over the pork and cook on low about 8 hours, until fork the roast shreds easily. 
  2. Use two forks or meat claws to shred the roast and allow to soak in the juices in the crock pot.
  3. Assemble sandwiches by heating a griddler or grill pan over medium to medium high heat.
  4. Slice rolls in half and spread mustard on both sides. Layer a slice of cheese followed by about a 1/2 inch thick layer of shredded pork onto the bottom half of the roll, followed by the honey ham, sliced pickle and an additional slice of cheese. Place top half of roll on. 
  5. Brush both outside surfaces of the roll with some butter, or spray your pan generously with nonstick cooking spray.
  6. Press sandwich in the griddler, or cook about 3-4 minutes per side on your grill pan, pressing with something heavy (such as a cast iron pan, etc.) to compress the sandwich while it cooks. Bread should be toasted, and cheese melted.
Recipe adapted from Cooking For My Soul


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