Description
Tender, slow-cooked pork shoulder is paired with sliced ham, Swiss cheese, dill pickles, and mustard, all nestled between crispy Cuban bread. This sandwich combines bold, citrusy flavors with melt-in-your-mouth pork for the perfect Cuban-inspired meal.
Ingredients
Scale
- 3 pounds pork shoulder
- 1 cup chicken broth
- 1/2 cup orange juice
- 1/4 cup lime juice
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1 tablespoon minced garlic
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1 tablespoon salt
- 1 tablespoon pepper
- 1 loaf Cuban bread
- 1/2 pound sliced ham
- 1/2 pound sliced Swiss cheese
- Dill pickles, for serving
- Mustard, for serving
Instructions
- In a slow cooker, combine the pork shoulder, chicken broth, orange juice, lime juice, lemon juice, olive oil, garlic, oregano, cumin, salt, and pepper. Stir to combine.
- Cover and cook on low for 8 hours, or until the pork is tender and easily shreds with a fork.
- Once the pork is cooked, remove it from the slow cooker and shred it using two forks.
- Preheat a panini press or a skillet over medium heat.
- Slice the Cuban bread lengthwise. Layer each sandwich with shredded pork, sliced ham, Swiss cheese, dill pickles, and a drizzle of mustard.
- Press the sandwich in the panini press or place it in the skillet, pressing down with a spatula, until the bread is crispy and the cheese is melted.
- Cut the sandwich into individual servings and serve hot.
Notes
- If you don’t have a panini press, you can use a heavy skillet and press the sandwich down with a weight (like a cast iron pan) for an even crispier result.
- You can make extra shredded pork and store it in the fridge for other meals like tacos or burritos.
- You can add extra toppings like lettuce or tomato, but the traditional Cuban sandwich focuses on the pork, ham, cheese, and pickles.
- Prep Time: 15 minutes
- Cook Time: 8 hours
