Slow Cooker Cuban Sandwiches (serves 8)
4-5 lb. Pork shoulder or Butt roast
2 oranges, juiced or 1 cup orange juice
2 limes, juiced or ½ cup lime juice
4 cloves garlic, minced
1 tbsp. cumin
1 tbsp. dried oregano
1 tsp. cayenne pepper
1 tsp. kosher salt
1 tsp. black pepper
2 Italian Bread loaves, ends trimmed and cut in half horizontally
4 tbsp. unsalted butter, softened
¾ lb. sliced Swiss Cheese
¾ lb. sliced deli ham
12 sandwiches pickles, sliced lengthwise
Yellow mustard
In a bowl, combine the orange juice, lime juice, minced garlic, cumin, oregano, cayenne pepper, kosher salt, and black pepper. Mix well.
Place the pork roast in a large slow cooker, fat side up. Pour the juice mixture over the pork. Cover and cook on low 6-8 hours, or until pork is tender and easily shreds with a fork.
Once cooked, remove roast from the slow cooker and discard any fat. Remove any bones and discard. Shred the pork using two forks and return the meat to the slow cooker.
On the inside of the top of the bread, spread a generous amount of yellow mustard. On the bottom half of the bread, layer the Swiss cheese, sliced ham, shredded pork, pickles and then another layer of Swiss cheese. Spread a thin layer of melted butter on the top of the outside of the bread. Place the top half of the bread on the sandwiches. Repeat until all sandwiches have been assembled.
(Skillet cooking method) Preheat a large skillet over medium-high heat. Once hot, place the sandwich into skillet. Using another heavy skillet (wrapped in foil) place on top of sandwich to press down. Cook 2-3 minutes per side, pressing down firmly, until the bread is golden brown and crispy and the cheese has melted. Slice the sandwiches in half, and serve.
(Panini Press cooking method) Place sandwich on the preheated panini press and close the lid. Grill 3-5 minutes, or until the bread is golden brown and crispy, and cheese is melted. Repeat with remaining sandwiches.
