Crockpot Cuban Sandwich
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Crockpot Cuban Sandwich
- Prep Time: 20
- Cook Time: 360
- Total Time: 380
Ingredients
Scale
- 3 lbs boneless pork shoulder
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, minced
- 1 tablespoon salt
- 2 teaspoon ground cumin
- 2 teaspoon dried oregano
- 1 teaspoon ground black pepper
- 1/4 teaspoon crushed red pepper
- 2 tablespoons lime juice
- 2 tablespoons orange juice
- 4 x 12″ submarine roll
- 1 lb swiss slices
- 1 lb ham deli sliced
- 2 cups dill pickle chips
- 2 red onions
- 4 tablespoons yellow mustard
Instructions
- In a small mixing bowl combine the olive oil, cumin, salt, oregano, black pepper, red pepper, lime juice, orange juice, and minced garlic. Then with a knife make slits in the pork and rub it with the olive oil mixture enough to coat it and place into the crockpot. Pour the rest of the olive oil into the crockpot. Cover the crockpot and cook on low for 6 hours. Flip once half-way through it.
- Take out the pork and set on a cutting board. Let it cook for a few minutes. Shred the pork into chunks using two forks.
- Slice the submarine bread in half and spread both halves with yellow mustard. Take one half and place the swiss cheese slices on it and purple onions. Take the other half and put the deli sliced ham and then layer it with the pulled pork, pickles, and drizzle a dash of liquid from the crockpot.
- Cut the sandwich as you desire and serve.
Nutrition
- Serving Size: 8
- Calories: 947
- Sugar: 4
- Sodium: 2617
- Fat: 50
- Saturated Fat: 21
- Unsaturated Fat: 26
- Trans Fat: 0
- Carbohydrates: 44
- Protein: 77
- Cholesterol: 246
