Slow Cooker Cuban Sandwiches
Description
Enjoy the taste of a Cuban sandwich at home using your slow cooker. It's prepared with seasoned pork, ham, Swiss cheese and pickles on hearty bread loaves.
Ingredients
Pork:
4-5 lb. pork shoulder or butt roast
freshly squeezed juice from 2 oranges
freshly squeezed juice from 2 limes
4 cloves garlic, minced
1 T. cumin
1 T. dried oregano
1 t. cayenne pepper
1 t. kosher salt
1 t. black pepper
Cuban Sandwiches:
2 Cuban, Italian or French bread loaves
4 T. unsalted butter, at room temperature
1/2 lb. sliced Swiss cheese
1/2 lb. sliced deli ham
12 sandwich dill pickles, sliced lengthwise
yellow mustard
Directions
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Marinade:
In a bowl, combine the orange and lime juices, minced garlic, cumin, oregano, cayenne pepper, kosher salt, and black pepper; stir well.
Pork:
Place the pork shoulder or butt roast in a 6 quart or larger slow cooker, fat side up. Pour the marinade over the pork, making sure it's well coated.
Cook on Low 8-10 hours, or until the pork is tender and shreds easily with a fork.
When done, transfer the pork to a cutting board. Discard any fat and skim, if the pork has bones, remove and discard them. Shred the pork using two forks. Return the shredded pork to the slow cooker to soak up the cooking juices; set aside.
Cuban Sandwiches:
If using a panini press, preheat the press to medium heat. If using a cast iron skillet, place it over medium heat.
Trim the ends off of both bread loaves; cut the loaves in half across horizontally.
Spread a thin layer of the softened butter on the outside of each slice of bread. On the inside of the bread, spread a generous amount of yellow mustard.
On the bottom halves of the bread, layer the Swiss cheese, sliced ham, shredded pork, pickles and another layer of Swiss cheese; place the top half of the bread on the sandwiches. Repeat until all the sandwiches have been assembled.
If using a panini press, preheat the press. Place the sandwiches in the hot panini press; close the lid. Grill for 3-5 minutes, or until the bread is golden brown and crispy, and the cheese hass melted. Repeat with the remaining sandwiches.
If using a cast iron skillet, preheat the skillet. Place the sandwich in the hot skillet. Use a heavy skillet or a foil-wrapped brick to press the sandwich down. Cook 2-3 minutes per side, pressing down firmly, until the bread is golden brown and crispy and the cheese has melted. Repeat with the remaining sandwiches.
Slice the sandwiches in half.
Serve with pickles, chips, French fries, and/or a salad, if desired.
10 servings.