Recipe of the Week: Slow Cooker Cuban Sandwich
June 9, 2017
- 1 tablespoon coarse, kosher salt
- 1 teaspoon coarsely ground black pepper (use less for finely ground black pepper)
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- Pinch of red pepper flakes
- 4 cloves garlic, finely minced
- Juice of 2 limes (about 3 tablespoons)
- Juice of 1 large or 2 medium oranges (about 1/2 cup)
- 1/2 cup chicken broth (only needed if using a pressure cooker)
- 3 to 5 pounds boneless pork sirloin roast or pork shoulder roast, excess skin/fat removed, cut into 3- or 4-inch cubes
- 4-inch (or so) soft sub rolls or hoagie buns (see note)
- Yellow mustard
- Deli ham slices
- Swiss cheese slices
- Dill pickles, thinly sliced
- Red onions, thinly sliced
- For the pork, in a small bowl, mix together the salt, pepper, cumin, oregano, red pepper flakes, garlic, lime juice, and orange juice.
- FOR THE SLOW COOKER: place the pork in the bottom of the slow cooker and pour the spice mixture over the top, tossing to evenly coat the pork. Cover the slow cooker and cook on low for 8-9 hours, until the pork is tender and shreds easily.
- FOR THE PRESSURE COOKER: place the pork in the bottom of the pressure cooker and pour the spice mixture and chicken broth over the top, tossing to evenly coat the pork. Seal the lid of the pressure cooker and cook on high pressure for 55 minutes. Let the pressure naturally release for 10 minutes, then quick release the remaining pressure.
- Shred the pork into pieces and return to the slow cooker or pressure cooker (with any remaining juices) to keep warm while assembling the sandwiches.
- For the sandwiches, slice each roll/bun in half lengthwise and spread mustard on both cut halves. On the bottom half, layer ham, Swiss cheese, shredded pork, pickles and onions. If desired, the sandwich can be grilled or pressed in a panini griddle for a hot, melty version (if doing so, slap cheese on both halves of the bread before assembling). Serve immediately.