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Slow Cooker Cuban Sandwiches
Slow cooker Cuban sandwich recipe
Course
Main Course
Cuisine
Cuban
Prep Time
20
minutes
minutes
Cook Time
8
hours
hours
32
minutes
minutes
Total Time
8
hours
hours
52
minutes
minutes
Servings
12
servings
Calories
585
kcal
Author
Kate @ I Heart Eating
Ingredients
3-4
pound
boneless pork shoulder
1
T
. olive oil
1/2
T
. ground cumin
1/2
T
. dried oregano
1/2
T
. fresh ground pepper
1
tsp
. kosher salt
4
cloves
garlic
minced
2
T
. fresh-squeezed lime juice
about 1 large lime
1
c
. fresh-squeezed orange juice
about 3-4 oranges
12
rolls
12
slices
Swiss cheese
24
oz
. ham
leftover or deli sliced
Pickles
Mustard
Instructions
Drizzle the olive oil in the slow cooker bowl.
Place untrimmed pork, fat side down in the bowl. Then turn it so the fat side is up. This coats both sides with olive oil.
Sprinkle the roast with salt, pepper, cumin, and oregano.
Spoon the garlic over the roast.
Pour the lime juice and orange juice around the edges of the roast.
Cover, and cook on low for 8-10 hours, or until meat falls apart when shredded with a fork.
I let it continue to cook for about another 30 minutes after I shred it to let it absorb more of the juices.
To assemble the sandwiches, preheat broiler.
Cut sandwich rolls in half.
Place half of sandwich rolls (either tops or bottoms) on a baking sheet.
Place a slice of Swiss cheese on that half of the roll.
Broil for about 2-3 minutes, or until cheese has melted.
Layer ham, slow cooked pork, pickles, and mustard on bun.
Enjoy!
Notes
Nutrition values are estimates.
Nutrition
Serving:
1
serving
|
Calories:
585
kcal
|
Carbohydrates:
37
g
|
Protein:
51
g
|
Fat:
24
g
|
Saturated Fat:
9
g
|
Cholesterol:
128
mg
|
Sodium:
1275
mg
|
Potassium:
665
mg
|
Fiber:
1
g
|
Sugar:
6
g
|
Vitamin A:
275
IU
|
Vitamin C:
11.4
mg
|
Calcium:
251
mg
|
Iron:
12.5
mg