Crockpot Cuban Sandwiches
Ingredients
For the Mojo Pork:
- 2 tbsp canola oil
- 2 tsp kosher salt
- 1 tsp black pepper
- 4 lb pork shoulder
- 1/4 cup orange juice
- 1/4 cup fresh lime juice
- 2 tsp cumin
- 2 tsp dried oregano
- 1/4 tsp crushed red pepper flakes
- 4 cloves garlic, minced
- 2 bay leaves
For the Cuban Sandwich:
- 1 lb deli ham, such as Boar's Head Maple Glazed
- 1/2 lb baby swiss cheese
- 1/2 cup Duke's Mayo
- 1/4 cup Grey Poupon Dijon Mustard
- 1 cup dill pickle chips
- 4 loaves sobao bread, or substitute with french bread or foccacia
- 4 tbsp butter, softened
Instructions
- In a large pot or dutch oven, add the canola oil on medium high heat. Season the pork with salt and pepper, then sear all sides of the pork shoulder in the pot.
- to the slow cooker, add the orange juice, lime juice, cumin, oregano, red pepper flakes, garlic and bay leaves. Stir then place the seared pork shoulder on top of the marinade. Use a spoon to scoop some of the marinade on top of the pork.
- Cook on low for 8 hours or high for 6.
- Assemble the sandwich with mayo and mustard, then a generous helping of the mojo pork. Add deli ham, swiss, and pickles. Butter both outer sides of the sandwich with the softened butter and griddle the sandwich in a frying pan over medium-low heat. Press down the top of the bread while frying. Serve hot.