Slow Cooker Cuban Sandwiches
Slow Cooker Cuban Sandwiches feature tender, citrus-marinated pork, layered with ham, Swiss cheese, pickles, and mustard on crispy, buttery bread. A perfect balance of flavors and textures in every bite!
Ingredients
- 4-5 lbs pork shoulder or butt roast
- Juice from 2 oranges
- Juice from 2 limes
- 4 cloves garlic
- 1 tbsp cumin
- 1 tbsp dried oregano
- 1 tsp cayenne pepper
- 1 tsp kosher salt
- 1 tsp black pepper
- 2 Cuban bread loaves or Italian bread loaves
- 4 tbsp unsalted butter
- ½ lb sliced swiss cheese
- ½ lb sliced deli ham
- 12 sandwich pickles
- Yellow mustard
Instructions
- Prepare the Pork: Whisk orange juice, lime juice, garlic, cumin, oregano, cayenne, salt, and pepper in a bowl. Place the pork shoulder fat-side up in a slow cooker and pour the marinade over it.
- Slow Cook the Pork: Cook on low for 8-10 hours until fork-tender. Shred the pork, then return it to the slow cooker to soak up the juices.
- Assemble the Sandwiches: Slice Cuban bread and butter the outsides. Spread mustard inside, then layer Swiss cheese, ham, shredded pork, pickles, and more cheese.
- Press and Toast: Preheat a panini press or skillet. Press sandwiches and cook for 3-5 minutes (panini press) or 2-3 minutes per side (skillet) until crispy and melted.