Slow-Cooker Cuban Sandwiches
This decadent combo involves citrusy pork, salty ham, melted cheese, tangy pickles, and mustard. The best part is that this recipe couldn’t be easier: all you have to do is rub a big boneless pork shoulder roast with garlic and salt, and put it into the slow cooker with orange zest, orange juice, and stock. Then it's hands off for about 7 hours. Right before serving, the entire sandwich is put underneath the broiler to melt the cheese and warm the bread. You can make the pork two days ahead, just store it inside all those delicious pork drippings. Then, reheat gently on the stove before building sandwiches. We love the idea of serving these sandwiches with beer, extra pickles, and some of the juice from the slow cooked pork on the side for dipping.
Ingredients
2 pounds boneless pork shoulder roast (Boston butt), trimmed of excess fat
6 garlic cloves, finely chopped
1 teaspoon kosher salt
1 cup chicken stock
1 teaspoon orange zest plus 1 tsp. fresh orange juice
2 tablespoons fresh lime juice (from 2 limes)
6 6-in. sub rolls
? cup Dijon mustard
3 ounces thinly sliced deli ham
3 ounces thinly sliced Swiss cheese
1 whole dill pickle, thinly sliced crosswise
Nutrition
Fiber 7.17
Calories 559.02
Sugar 8.39g
Fat 19.34g
Cholesterol 118.28mg
Sat Fat 6.92g
Iron 4.20mg
Sodium 1520.57mg
Protein 44.17g
Calcium 252.67mg
Carbohydrate 50.58g
Directions
Rub the pork with the garlic and salt and place in a 5- to 6-quart slow cooker. Add the chicken stock, orange zest, and orange juice. Cover and cook on low until the pork is very tender, 7 to 8 hours. Pull pork into 1- to 2-inch pieces; toss with the lime juice. Return to slow cooker and keep warm.
Preheat broiler with the oven rack 6 inches from heat. Split the rolls length-wise. Spread the mustard on the bottom halves and top evenly with the pork, ham, and Swiss cheese. Broil just until the cheese is melted, 1 to 2 minutes. Top with the pickles and sandwich with the tops of the rolls.
Yields: 4
