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Slow Cooked Crock Pot Cuban Sandwich
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5 from 1 vote

Slow Cooked Crock Pot Cuban Sandwich

If you enjoyed this Cuban Sandwich Recipe - please visit www.loavesanddishes.net for more great meals!
Prep Time20 mins
Cook Time12 mins
Total Time32 mins
Course: main
Cuisine: American
Keyword: cuban sandwich, crockpot cuban sandwich
Servings: 8 servings
Calories: 202kcal
Author: Loaves and Dishes
Cost: $10

Equipment

  • slow cooker
  • Stove
  • Frying Pan
  • cutting board

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.

Video

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

Calories: 202kcal | Carbohydrates: 21g | Protein: 14g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 46mg | Sodium: 278mg | Potassium: 371mg | Fiber: 2g | Sugar: 16g | Vitamin A: 306IU | Vitamin C: 19mg | Calcium: 46mg | Iron: 2mg