SLOW-COOKER CUBAN PORK SANDWICHES
This decadent slow-cooker recipe involves citrusy pork, salty ham, melted cheese, tangy pickles, and mustard. Get the recipe for Slow-Cooker Cuban Sandwiches.
Provided by Erin Merhar
Time 8h30m
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 559 kcal, Carbohydrate 51 g, Cholesterol 118 mg, Protein 44 g, SaturatedFat 7 g, Sodium 1521 mg, Sugar 8 g, Fat 19 g, UnsaturatedFat 0 g
SLOW-COOKER CUBAN SANDWICHES
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 8h20m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Prepare the pork: Mix the olive oil, 1 tablespoon salt, 1 teaspoon pepper, the cumin, oregano, red pepper flakes, garlic, lime juice and orange juice in a small bowl. Make slits all over the pork with a paring knife and rub with the oil mixture. Transfer the pork to a 6- to 7-quart slow cooker and top with any juices from the bowl. Cover and cook on low until tender, 8 hours.
- Transfer the pork to a bowl and let cool slightly. Shred into thick chunks with 2 forks, then return to the slow cooker and keep warm in the cooking liquid.
- Assemble the sandwiches: Slice the roll or rolls in half lengthwise and smear both sides with mustard. Layer on the ham, cheese, pulled pork, pickles and onion and cut into portions. Or, start on opposing ends and race to the middle!
SLOW COOKER CUBAN SANDWICH
My favorite Slow Cooker Cuban Sandwich recipe! The pork is made in the slow cooker with a flavorful mojo marinade. Each layer of this sandwich is packed with delicious ingredients that will blow you about.
Provided by Tania
Categories Main Course Sandwiches
Time 6h30m
Number Of Ingredients 19
Steps:
- Poke the pork shoulder all over with a knife. Cut the pork shoulder into large chunks and place in a large slow cooker.
- Add all the Mojo marinade ingredients to the slow cooker and mix well to combine. Cook on LOW for about 6-7 hours until tender.
- When ready, shred the meat using a fork.
- In the microwave oven, melt butter and garlic powder, and brush the bread all over with it.
- Assemble the sandwich: For each sandwich, spread mustard on the bottom half, layer on 2 slices cheese cheese, 3 slices of honey ham, 4 slices salami (if using), pulled pork, 2 pickle slices, and 2 more slices Swiss cheese. Spread the inside of the top bread half with mustard and top the sandwich. Place sandwich on a hot panini press until golden brown.
- Serve with your favorite side. I served these sandwiches with chips.
SLOW-COOKER CUBANO SANDWICHES
This recipe came about because I didn't have pepperoncini for my usual Italian pork recipe so I used pickles instead. It reminded me so much of a Cuban sandwich that I added the ham and Swiss cheese to complete the dish. Instead of adding cheese to the slow cooker, you can also build the sandwiches and top with sliced cheese. Place under the broiler to melt. -Kristie Schley, Severna Park, Maryland
Provided by Taste of Home
Categories Dinner
Time 6h45m
Yield 8 Servings
Number Of Ingredients 7
Steps:
- Rub pork with 3 tablespoons mustard, season with pepper and place in a 5- or 6-quart slow cooker. Add ham and pickles, including pickle juice. Cover and cook on low until tender, turning halfway through, about 6 hours. , Shred pork with 2 forks. Sprinkle cheese over meat mixture; cover and cook until cheese melts, about 30 minutes. , When ready to serve, slice rolls and toast lightly in a toaster oven or broiler. Spread remaining mustard evenly over both sides. Using a slotted spoon, top rolls with meat mixture. Serve immediately.
Nutrition Facts : Calories 526 calories, Fat 20g fat (8g saturated fat), Cholesterol 118mg cholesterol, Sodium 1941mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 3g fiber), Protein 48g protein.
CUBAN SANDWICH
It is generally believed that the Cuban cigar workers who migrated to the Tampa, FL area/Ybor City back in the early 1900's brought the Cuban sandwich to the US. Originally called the "mixto" or mixed sandwich, the Cuban, as it is known today, became a workingman's lunch for those employed in the cigar industry. Note--if you can't get sour oranges in your area, try equal parts of orange and grapefruit juice or 2 parts orange juice to 1 part lemon juice and 1 part lime juice.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 1h34m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- To make the Cuban Roast Pork: Mash the garlic and salt together using a mortar/pestle.
- Place the mash mixture in a small bowl; add in oregano, onion, and sour orange juice; mix thoroughly.
- Heat oil in a saucepan over medium heat; add in the mash mixture and whisk to blend.
- Remove from heat and set marinade aside.
- Pierce the pork roast with a sharp knife or fork.
- Set aside a small amount of the marinade for use during the roasting period.
- Pour remaining marinade over the pork, cover, and refrigerate 2-3 hours.
- Preheat oven to 325°; remove pork from marinade and place on a rack in a roasting pan.
- Sprinkle reserved marinade over pork.
- Roast until completely cooked and a meat thermometer registers 160° (about 20 minutes per lb).
- Baste occasionally with the pan juices.
- Remove pork from oven and let rest for at least 20 minutes before thinly slicing the meat.
- Bring remaining pan juices to a boil and simmer until juice is reduced by half; use this juice to sprinkle onto the meat in the sandwiches.
- To make the sandwiches: cut the bread into 4 sections, each about 8 inches long; slice these sections in half horizontally; spread butter on the inside of both halves.
- Generously layer sandwiches with filling ingredients in the following order: pickles, roasted pork, ham, and cheese.
- Spread with the optional mustard or mayonnaise if desired.
- Preheat a pancake griddle or large skillet.
- Lightly coat hot griddle or skillet with cooking spray; add in the first sandwich (make sure that your griddle or skillet is not too hot or the crust will burn before the cheese melts).
- Place a heavy iron skillet on top of the sandwich to flatten it (you want to smash the sandwich, compressing the bread to about a third of its original size).
- Grill the sandwich for 2-3 minutes on each side, until the cheese is melted and the bread is golden.
- Repeat the process for each sandwich.
- Slice each sandwich in half diagonally and serve.
- Note--Additions like Genoa salami, mayonnaise, lettuce, tomato, and onion have become popular in the past forty years but are considered heresy by purists; in the old days, the sandwich was brushed on the outside with a small amount of pork drippings.
Nutrition Facts : Calories 1430.4, Fat 97.9, SaturatedFat 33.2, Cholesterol 340.3, Sodium 2578.1, Carbohydrate 14.6, Fiber 1.2, Sugar 7.7, Protein 117.6
CHEF JOHN'S CUBAN SANDWICH
Here's how I build a Cuban, or Cubano, sandwich. I like to use pulled pork. Carnitas would work too. These ingredients and amounts are open to your own personal preferences, but here's the general idea.
Provided by Chef John
Categories World Cuisine Recipes Latin American Caribbean
Time 21m
Yield 2
Number Of Ingredients 9
Steps:
- Mix mayonnaise, mustard, and cayenne together in a bowl to make the sauce.
- Trim off ends of bread. Cut loaf in half and evenly split bread to make tops and bottoms of 2 sandwiches. Spread each half on both sides generously with the mayo/mustard sauce.
- Divide sandwich ingredients between the two bottom halves in this order: 2 slices Swiss cheese, 3 slices ham, hot cooked pork, pickle slices, and 2 more slices of Swiss cheese. Place tops on sandwiches.
- Melt butter in a heavy skillet over medium heat. Place sandwiches in skillet and press down with a heavy weight (such as another skillet or foil-wrapped bricks). Toast sandwiches until bread is crisp and filling is heated through, 3 or 4 minutes per side.
Nutrition Facts : Calories 1473.1 calories, Carbohydrate 85.4 g, Cholesterol 287.1 mg, Fat 85.2 g, Fiber 5.3 g, Protein 88.2 g, SaturatedFat 37.3 g, Sodium 4076.6 mg, Sugar 4.2 g
SLOW-COOKER CUBAN PULLED-PORK PANINI SANDWICHES
Cuban pulled pork-or lechon asado-meets traditional Cuban ham and Swiss sandwiches in these zesty, melty paninis. The pork absorbs loads of flavor while slow cooking in a garlic- and citrus-infused mojo sauce, which ultimately makes for one amazing hot sandwich. Unless you live in south Florida, Cuban bread will probably be rather difficult to come by. So use whatever type of bread tickles your fancy, and if you can't find a loaf that measures 2 feet (61 cm) long, two smaller loaves (about 12 ounces [340 g] each) of Italian or French bread, or even individual hoagie rolls, would work beautifully instead. Just make sure to start and end your sandwich layers with Swiss, since the cheese is what ends up holding together an otherwise messy panini.
Provided by Samantha Skaggs
Categories Slow Cooker Sandwich Florida Pork Ham Swiss Cheese Pickles
Yield Serves 6-8
Number Of Ingredients 15
Steps:
- Pierce the pork roast all over with a small knife. Place the pork in the bottom of a large slow cooker. In a medium bowl, combine the garlic, orange juice, lime juice, olive oil, oregano, cumin and House Seasoning. Pour the mixture over the pork and rub it into the meat, turning to evenly coat it. Cover the slow cooker and cook on low for 8 to 10 hours, or on high for 4 to 6 hours, until the pork is extremely tender.
- Transfer the pork to a cutting board. Remove and discard the fat and use 2 forks to pull the pork into chunks. Use a large spoon to skim the fat from the surface of the liquids in the slow cooker. Return the pulled pork to the slow cooker and stir well. Taste the meat and adjust the seasoning, adding salt and pepper, if desired. Cover the slow cooker and cook on high for 15 to 30 minutes, so that the pork can further absorb the flavors of the cooking liquids while you prepare the sandwich ingredients.
- To assemble the sandwich, slice the loaf of bread in half horizontally. Spread a thin layer of mustard on the bottom half of the bread and then layer 1 package of the Swiss cheese, all of the pickle slices, all of the ham slices and a generous amount of pulled pork. Top the pork with the remaining 1 package of Swiss cheese and place the other half of the bread loaf on top of the Swiss cheese.
- Use a serrated knife to cut the loaf into approximately 6-inch (15-cm) lengths. Brush both sides of each sandwich with the melted butter and cook the sandwiches in a panini press or a hot skillet until the cheese melts and the exterior gets toasty. If you are cooking the sandwich in a hot skillet, cover the top of the sandwich with aluminum foil and place a heavy pot or cast iron skillet on top of the foil. Flip the sandwich once the bottom is toasted and toast the other side. Cut the sandwich into slices and serve hot.
AWARD-WINNING CUBAN SANDWICH BY EL COCHINITO RECIPE BY TASTY
Here's what you need: black pepper, ground cumin, dried oregano, garlic, lime juice, bone-in pork butt, salt, cuban bread, mustard, swiss cheese, garlic oil, ham, pulled pork, cucumber pickle, pulled pork
Provided by Rie McClenny
Categories Lunch
Yield 20 sandwiches
Number Of Ingredients 15
Steps:
- Make the pulled pork: In a medium bowl, mix together the pepper, cumin, oregano, garlic, and lime juice. Set aside.
- Make a few incisions, 1-2 inches (2-5 cm) deep, on both sides of the pork butt, cutting against the grain. Sprinkle generously with salt all over, make sure to season inside the incisions.
- Transfer the pork butt to a roasting dish, and pour the marinade all over. Make sure the pork is well coated, including inside the incisions. Cover and marinate for 8-10 hours, or overnight.
- Preheat the oven to 250˚F (120˚C).
- Roast the pork, covered, for 8-10 hours, or until the pork is tender and easily falls apart when prodded with a fork or tongs.
- Let cool enough to handle, then remove any bones, and shred the pork with tongs. Keep in the fridge up to 5 days.
- Make the Cuban sandwich: Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
- Set the bread open face on the prepared baking sheet and spread the mustard over one side. Top with the Swiss cheese. Brush the garlic oil on the other side of the bread. Top with the ham. Arrange the pulled pork over the cheese.
- Toast in the oven for 2 minutes, or until the cheese melts. Add the pickles and press the sandwich.
- Enjoy!
Nutrition Facts : Calories 729 calories, Carbohydrate 10 grams, Fat 49 grams, Fiber 1 gram, Protein 55 grams, Sugar 3 grams
SLOW COOKER CUBAN POT ROAST
Easy and tasty pot roast. Cooked in a slow cooker, it's tender and delish! Leftovers are even better!
Provided by SilentWonder66
Time 8h25m
Yield 8
Number Of Ingredients 10
Steps:
- Trim fat from roast.
- Line the bottom of a slow cooker with onion slices, then place roast on onions.
- Mix red wine, water, gravy mix, soup mix, and bay leaves together; pour over roast. Cook on Low for 8 hours.
- Remove roast from slow cooker and set aside to cool. Remove and discard bay leaves. Run onions and juice through a blender, then transfer blended juice back to the slow cooker and bring to a boil.
- Mix cornstarch and water together in a small dish and add to the boiling sauce. Cook until sauce is consistency of a thick gravy. Add paprika.
- Slice roast crosswise on a slight diagonal into 1/2-inch slices. Pour sauce over meat and serve.
Nutrition Facts : Calories 403.6 calories, Carbohydrate 9.2 g, Cholesterol 107.3 mg, Fat 19.1 g, Fiber 0.6 g, Protein 40.4 g, SaturatedFat 7.4 g, Sodium 794.6 mg, Sugar 0.9 g
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