Meaty, flavorful, simple and DELICIOUS! That’s what you get with Crock Pot Cuban Pork for making WONDERFUL CUBAN SANDWICHES!
Why This Recipe Works
- Fast
- Easy
- Flavorful
- Simple Ingredients
- Throw it all together and come home to a FAST TASTY SANDWICH!
Here’s How It’s Done
STEP 1. Make the Pork in the Crockpot and Cook it ALL DAY!
STEP 2. When its’ done, remove the large pieces of flavor ingredients and pull out some of the pork for your sandwich!
STEP 3. Get everything together to assemble your sandwiches!
STEP 4. Toast the Bread
STEP 5. Smear on the mustard, put the pork on the sandwich, get your ham, cheese and pickles ready!
Here Goes the Ham!
STEP 6. Place the sandwich on the hot griddle with some melted butter
STEP 7. Smash it down, cover with aluminum foil and place something heavy on top (like a brick or another cast iron pan!). Flip it after a couple of minutes and smash the other side too!
.
STEP 8., Cut and Serve!
Frequently Asked Questions (FAQ’s)
What is Cuban Pork Called?
We call the sandwich shown in these photos (and these directions) a CUBAN sandwich. It’s flavored with citrus and other great stuff that is typical of that region of the world.
Why Is It Called a Cuban?
Cuban Sandwiches are comprised of slow cooked pork that is flavored with citrus and other herbs and spices, then heaped with ham, cheese and pickles. The whole thing is smashed flat and cook on a griddle.
Making this one of the worlds most favorite sandwiches!
Then What’s a Mojo?
I suppose some folks would also call this recipe a Mojo. Mojo is a citrus flavored concoction used to flavor a type of tuber and also pork….. like this!
What Cut of Pork Do I Use for This Recipe?
You’ll want to use a Pork Shoulder or a Boston Butt and then cook for an extra long time!
But What If I Don’t Like Pickles and Mustard?
I BEG YOU…. just try a bite. Be sure to buy a really good mustard (like a whole grain spicy mustard). The very best, in my opinion (they didn’t pay me to say this, although, I wish they would) is Lusty Monk Mustard. You probably don’t have that in your grocery (I don’t either). I buy mine 6 jars at a time on line.
For Pickles, go withLusty Monk Mustard You MIGHT have those at your grocery. I do and I live WAY out in the boonies.
You could always try The Best Cheesy Chicken Submarine Sandwich Recipe (Easy)
Do I HAVE to Use This Meat in a Sandwich?
Nope! Absolutely Not! We love eating ours as a roast with typical American fare like mashed potatoes, carrots and peas!
Tips and Tricks for Crock Pot Cuban Pork Sandwiches
- If you have a larger group for dinner, you can certainly increase this recipe to serve a crowd.
- When placing the pork roast into the crock pot – put the fat side up – this is so that as it cooks all the drippy juices will dribble down the pork adding flavor. If you turn it the other way, you will be cheating yourself. Trust me. Don’t’ worry – the fat ends up in the bottom of the crock pot, not on your roast.
- I’m pretty excited to try this recipe in my new pressure cooker, but haven’t had a chance for that just yet. I’ll let you know the results of that experiment.
- You can freeze these leftover (yeah right, you won’t have leftovers, but let’s just pretend you did – you could freeze them).
- The times I have made this recipe, I’ve noted that there is a slight bitter aftertaste initially. I am guessing this is from the citrus. The best way to address this is to sprinkle a little extra salt on the sandwich before putting anything on top of the roast. Then just pile on the ham/cheese/pickle/mustard. YUM! I never noticed a hint of bitter in the completed sandwich.
- The number of sandwiches you are able to make from this roast depends upon how much roast you want on each sandwich. For the recipe, I am supposing ¼ lb of meat per sandwich – of course, you can go more or less depending on your taste.
- I know some of you live with someone who will say “I don’t LIKE pickle” or “I don’t’ like mustard”!! I know, live with them too. Please, I encourage you to force them to try just a taste with mustard and pickle. ‘Cause, man. Good!
The Meats!
- As this pork is nearly finished cooking, the meat will start to fall apart. If you are having to cut it apart, it isn’t done, even if the meat appears to be cooked through. Just keep cooking it and it will eventually start to fall apart. This is when it is done!
- When you put the meat on the sandwich, you might want to drizzle a little of the juice onto your sandwich – not a lot – just a tiny little drizzle.
- After this meat sits in the fridge overnight, unbelievably it becomes even more tasty! I doubt you will have much left though.
- When you pull the meat out of the crock pot, discard the onions, garlic, lime, orange, juice etc. Unless, of course, you want to turn it into some kind of delicious gravy. If you do that, please share that recipe with us!
If You Enjoyed This Sandwich, You Might Also Enjoy…
Peanut Butter and Jelly Sandwich
Grilled Chocolate Cheddar Sandwich
YA’LL HELP ME OUT, OK?
Please leave me a comment and 5 STAR ( 🌟 🌟🌟🌟 🌟 ) review, I ALWAYS love to hear from you and your comments MAKE MY DAY! (Plus, it helps me out by letting everyone know that this is the place to find good recipes!)
Slow Cooked Crock Pot Cuban Sandwich
Ingredients
For the Pork Roast
- 2-3 lb Pork Shoulder Roast or Boston Butt Roast
- ¾ tsp salt
- ¾ tsp pepper
- 1 Tbs Olive Oil
- ½ Cup Orange Juice
- 1 medium onion - quartered
- 1 head of garlic - - cut in half so that the cloves are cut through the belt line
- 3 tsp Cumin
- 3 Bay leaves
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp smoked paprika
- 1 tsp coriander
- ½ cup brown sugar
- 1 Orange - zest juice and fruit
- 3 limes - zest juice and fruit
For the complete Sandwiches
- Unsalted sweet cream butter
- Thick Bun I used Sub Buns
- Deli Ham - thick sliced
- Provolone or Swiss Cheese I used Provolone
- Exceptional Dill pickles
- whole grain mustard
- Salt and pepper
Instructions
- INSTRUCTIONS
- For the Pork Roast
- Remove the Pork from the packaging. Cut hash marks into fattest side of the pork making XXX’s across the top. The Cuts should go down into the meat about ½ inch (Just through the fat layer). Sprinkle the roast liberally with salt and pepper on all sides. Pour the olive oil and orange juice into the crock pot and place the meat on top with the fat side up.
- Quarter the onion and slice the whole head of garlic in half and snug these into the crock pot next to the roast. You don't’ have to worry about peeling them that good - you won't’ be eating them, they are just for flavor.
- Put the rest of the ingredients into the crock pot - on top of the roast. The orange and the limes: using a zester, zest them first, then cut in half and squeeze the juice over the top of the roast and then take what is left of the fruit and poke it into the crock pot next to the roast. (Makes more flavor).
- Put the lid on and set on low for 12 hours. At the end of 12 hours, the roast should be falling apart.
- For the sandwich
- Heat a large skillet on the stovetop over medium heat. Butter the inside of the bun slightly with the unsalted sweet cream butter. When skillet is heated, toast the bun - butter side down. When toasted, remove from the heat and layer the pork, ham, cheese and pickle onto the bun. Spread with mustard. Close the bun and then place in Panini press OR - do what I do and place back in the skillet over medium heat. Cover with a piece of aluminum foil and place another heavy cast iron skillet on top.
- Heat while pressed until cheese is melted. Serve immediately while hot.
Notes
- If you have a larger group for dinner, you can certainly increase this recipe to serve a crowd.
- When placing the pork roast into the crock pot - put the fat side up - this is so that as it cooks all the drippy juices will dribble down the pork adding flavor. If you turn it the other way, you will be cheating yourself. Trust me. Don't’ worry - the fat ends up in the bottom of the crock pot, not on your roast.
- I’m pretty excited to try this recipe in my new pressure cooker, but haven’t had a chance for that just yet. I’ll let you know the results of that experiment.
- You can freeze these leftover (yeah right, you won’t have leftovers, but let’s just pretend you did - you could freeze them).
- The times I have made this recipe, I’ve noted that there is a slight bitter aftertaste initially. I am guessing this is from the citrus. The best way to address this is to sprinkle a little extra salt on the sandwich before putting anything on top of the roast. Then just pile on the ham/cheese/pickle/mustard. YUM! I never noticed a hint of bitter in the completed sandwich.
- The number of sandwiches you are able to make from this roast depends upon how much roast you want on each sandwich. For the recipe, I am supposing ¼ lb of meat per sandwich - of course, you can go more or less depending on your taste.
- I know some of you live with someone who will say “I don’t LIKE pickle” or “I don't’ like mustard”!! I know. I live with them too. I am going to encourage you to encourage them to try just a taste with mustard and pickle. ‘Cause, man. Good!
- As this pork is nearly finished cooking, the meat will start to fall apart. If you are having to cut it apart, it isn’t done, even if the meat appears to be cooked through. Just keep cooking it and it will eventually start to fall apart. This is when it is done!
- When you put the meat on the sandwich, you might want to drizzle a little of the juice onto your sandwich - not a lot - just a tiny little drizzle.
- After this meat sits in the fridge overnight, unbelievably it becomes even more tasty! I doubt you will have much left though.
- When you pull the meat out of the crock pot, discard the onions, garlic, lime, orange, juice etc. Unless, of course, you want to turn it into some kind of delicious gravy. If you do that, please share that recipe with us!
Nutrition
***This recipe first appeared on the pages of Loaves and Dishes on August 24, 2016 and has been updated with new information to include: why this recipe works, how it’s done, step by step photos, updated nutrition information, equipment information, recipe notes and video
A VERSE TO SHARE
“The eye is the lamp of the body. If your eyes are healthy,your whole body will be full of light. But if your eyes are unhealthy,your whole body will be full of darkness. If then the light within you is darkness, how great is that darkness! No one can serve two masters. Either you will hate the one and love the other, or you will be devoted to the one and despise the other. You cannot serve both God and money. Matthew 6:22-24
