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Crockpot Cuban Sandwich

Crockpot Cuban Sandwich

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Crockpot Cuban Sandwich

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Joe | Taste & Review
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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
BBQ & Grape Jelly Meatballs

BBQ & Grape Jelly Meatballs

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BBQ & Grape Jelly Meatballs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Bryon | Taste & Review
  • Prep Time: 5
  • Cook Time: 180
  • Total Time: 185

Ingredients

Scale
  • 1 (22-ounce) bag frozen fully cooked Italian meatballs
  • 1 (18-ounce) jar grape jelly
  • 1 (18-ounce) BBQ sauce
  • 5 ounces of jalapeño pepper jelly

Instructions

  1. Combine the grape jelly, BBQ sauce, jalapeño pepper jelly in a crockpot. Stir till well combined. Then add the Italian meatballs and stir till they are well coated. Cook on high for 3 hours.


Nutrition

  • Serving Size: 8
  • Calories: 446
  • Sugar: 58
  • Sodium: 602
  • Fat: 9
  • Saturated Fat: 3
  • Unsaturated Fat: 5
  • Trans Fat: 1
  • Carbohydrates: 80
  • Protein: 12
  • Cholesterol: 43