Slow Cooker Cubano Sandwiches Recipes

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SLOW COOKER CUBAN SANDWICH



Slow Cooker Cuban Sandwich image

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

4 lbs pork shoulder/pork butt
Juice of 2 oranges
Juice of 1 1/2 limes
4 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons dried oregano
1/4 teaspoon red pepper flakes
2 bay leaves
3/4 tablespoon Kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
6 Cuban rolls, sliced open ((you can also use telera or bolillo rolls, or Italian bread))
24 slices Swiss cheese
18 slices honey ham
12 slices pickles
Mustard
4 tablespoons unsalted butter
1/2 teaspoons garlic powder
24 slices Genoa salami ((optional))

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 CUBAN SANDWICHES



Slow-Cooker Cuban Sandwiches image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 8h20m

Yield 6 to 8 servings

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
2 teaspoons ground cumin
2 teaspoons dried oregano
1/4 teaspoon red pepper flakes
3 to 4 cloves garlic, minced
Juice of 1 lime
Juice of 1 small orange
3 to 3 1/2 pounds boneless pork shoulder, skin removed
1 24-inch sub roll or two 12-inch soft Italian sub rolls
Yellow mustard, for serving
8 ounces honey ham, thinly sliced
8 ounces Swiss cheese, thickly sliced
1 cup sliced dill pickles
1 red onion, thinly sliced

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 PORK SANDWICHES



Slow-Cooker Cuban Pork Sandwiches image

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

2 pounds boneless pork shoulder roast (Boston butt), trimmed of excess fat
6 garlic cloves, finely chopped
1 teaspoon kosher salt
1 cup chicken stock
1 teaspoon orange zest plus 1 tsp. fresh orange juice
2 tablespoons fresh lime juice (from 2 limes)
6 6-in. sub rolls
0.33 cup Dijon mustard
3 ounces thinly sliced deli ham
3 ounces thinly sliced Swiss cheese
1 whole dill pickle, thinly sliced crosswise

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 CUBANO SANDWICHES



Slow-Cooker Cubano Sandwiches image

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

2 pounds pork tenderloin
7 tablespoons stone-ground mustard, divided
1 teaspoon pepper, freshly ground
1 pound fully cooked boneless ham steak, cut into 1/2-inch cubes
1 jar (16 ounces) whole baby dill pickles, undrained, sliced thick
2 cups shredded Swiss cheese
8 submarine buns, split

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.

CUBANO PORK SANDWICHES



Cubano Pork Sandwiches image

When a hungry crowd's coming over, we plan a day ahead to make our juicy pork sandwiches. I call the sauce "mojo" because the zingy flavors are magic.-Theresa Yardas, Sheridan, Indiana

Provided by Taste of Home

Categories     Lunch

Time 9h45m

Yield 24 servings.

Number Of Ingredients 23

1/3 cup ground cumin
1/4 cup sugar
2 tablespoons onion powder
1 tablespoon kosher salt
1/2 teaspoon pepper
1 boneless pork shoulder roast (6 to 7 pounds)
2 teaspoons olive oil
1 large onion, quartered
1 cup dry red wine or beef broth
2/3 cup lime juice
1/3 cup lemon juice
1/3 cup orange juice
1 bay leaf
1 teaspoon dried cilantro flakes
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon ground allspice
4 teaspoons olive oil
SANDWICHES:
2 loaves unsliced French bread (1 pound each)
1/4 cup sweet pickle relish
1/4 cup Dijon mustard
8 slices Swiss cheese

Steps:

  • In a small bowl, mix the first 5 ingredients. Cut roast into thirds; rub with oil. Rub spice mixture over meat; wrap in plastic. Refrigerate, covered, 24 hours., In a large saucepan, combine onion, wine, juices, bay leaf and seasonings. Bring to a boil. Reduce heat; simmer, covered, 45 minutes. Strain sauce, discarding onion and seasonings., In a large skillet, heat oil over medium heat. Brown roast on all sides; drain. Transfer to a 6-qt. slow cooker. Pour sauce over meat. Cook, covered, on low 8-10 hours or until meat is tender. Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with 2 forks. Return pork to slow cooker; heat through., Preheat oven to 325°. Split bread horizontally. Hollow out bottoms of loaves, leaving 3/4-in. shells. Spread relish and mustard inside shells. Layer with meat and cheese. Replace tops., Wrap sandwiches tightly in heavy-duty foil. Place on baking sheets. Bake 20-25 minutes or until heated through. Cut each crosswise into 12 slices.

Nutrition Facts : Calories 368 calories, Fat 16g fat (6g saturated fat), Cholesterol 76mg cholesterol, Sodium 648mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 2g fiber), Protein 26g protein.

SLOW-COOKER CUBAN PULLED-PORK PANINI SANDWICHES



Slow-Cooker Cuban Pulled-Pork Panini Sandwiches image

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

3 lb (1.6 kg) boneless pork butt roast, trimmed
10 cloves garlic, minced
1/2 cup (120 ml) freshly squeezed orange juice
1/4 cup (60 ml) freshly squeezed lime juice
2 tablespoons (30 ml) extra-virgin olive oil
1 tablespoon (3 g) dried oregano
2 teaspoons (5 g) ground cumin
1/2 tablespoon (18 g) House Seasoning (see Cooks' Note)
Salt and freshly ground black pepper, to taste
1 (2-foot [61-cm] long) Cuban bread loaf, submarine sandwich roll, Italian bread loaf or French bread loaf
Prepared yellow mustard, as needed
2 (8-oz [227-g]) packages sliced Swiss cheese, divided
2 cups (286 g) sliced dill pickles
1 (8-oz [227-g]) package thinly sliced ham
4 tablespoons (60 ml) melted butter

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.

SLOW COOKED CUBAN SANDWICH



Slow Cooked Cuban Sandwich image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 6h20m

Yield 6 to 8 servings

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil
1 tablespoon kosher salt
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
3 to 4 cloves garlic, minced
Juice of 1 lime (2 tablespoons)
Juice of 1 orange (2 tablespoons)
3 to 3 1/2-pound boneless pork shoulder
One 24-inch sub roll
Yellow mustard
1 pound Swiss, thick-sliced
1 pound honey ham, thinly sliced
2 cups dill pickle chips
2 red onions, thinly sliced

Steps:

  • Mix the oil, salt, cumin, oregano, black pepper, red pepper, garlic, lime juice and orange juice in a small bowl. Make slits in the pork with a paring knife and rub liberally all over with the oil mixture. Place the pork in a slow cooker and top with the remaining juices from the bowl. Cover and cook on low until tender, flipping once halfway through, about 6 hours.
  • Remove from the slow cooker and let cool slightly. Shred the pork into thick chunks with 2 forks. Set the pork aside and keep warm in the cooking liquid.
  • Slice the roll open and smear both sides with mustard. Layer on the Swiss, ham, pulled pork and pickles. Place the onions over half the sub and cut into portions. Or, start on opposing ends and race to the middle.

CUBANO SANDWICHES RECIPE BY TASTY



Cubano Sandwiches Recipe by Tasty image

Here's what you need: garlic, ground cumin, freshly ground black pepper, kosher salt, fresh oregano, fresh orange juice, fresh lime juice, olive oil, boneless pork shoulder, cuban bread, sweet ham, salami, swiss cheese, kosher pickles, yellow mustard, unsalted butter

Provided by Visit Florida

Categories     Lunch

Time 5h10m

Yield 4 servings

Number Of Ingredients 16

1 head garlic, cloves seperated and peeled
2 teaspoons ground cumin
2 teaspoons freshly ground black pepper
2 teaspoons kosher salt
⅓ cup fresh oregano
⅓ cup fresh orange juice, (from about 1 large orange)
¼ cup fresh lime juice, from about 3 limes
¼ cup olive oil
2 lb boneless pork shoulder
2 loaves cuban bread, halved crosswise and lengthwise
16 slices sweet ham, baked
8 slices salami
8 slices swiss cheese
4 kosher pickles, thinly sliced lengthwise
4 tablespoons yellow mustard
4 tablespoons unsalted butter, melted

Steps:

  • Make the roasted pork: In a blender, combine the garlic cloves, cumin, pepper, salt, oregano, orange juice, and lime juice. Blend on high speed until smooth.
  • Pour the marinade into a large zip-top plastic bag and add the pork shoulder, rubbing to coat well. Seal the bag and marinate in the refrigerator for at least 2 hours, up to overnight.
  • Preheat the oven to 325°F (160°C).
  • Transfer the pork and its marinade to a roasting pan. Roast until a crust begins to form and the internal temperature reaches 190-195°F (85-90°C), about 3 hours. Remove from the oven and let the pork rest for at least 15 minutes before carving (if you have time, you can refrigerate the pork overnight so it's easier to slice).
  • Cut 12 slices of pork for the sandwiches and reserve the rest for another use.
  • Make the sandwiches: Heat a 10-inch (25 cm) cast iron skillet over medium heat.
  • Set the bottom halves of the Cuban bread on a cutting board and layer each piece with 4 slices of ham, 3 slices of pork, 2 slices of salami, 2 slices of Swiss cheese, and 4 pickle slices.
  • Slather 1 tablespoon of yellow mustard on the inside of each top half of bread, then place on top of each sandwich.
  • Brush the tops of the sandwiches with melted butter, then place in the hot skillet, top side down. Place a small pan on top of sandwiches and weigh down with a heavy can. Cook until the bread begins to crisp, about 2 minutes. Uncover and flip the sandwiches, then press again and cook until the bottom is crisp and the cheese is completely melted, about 2 minutes more.
  • Slice the sandwiches in half and serve.
  • Enjoy!

Nutrition Facts : Calories 1254 calories, Carbohydrate 105 grams, Fat 63 grams, Fiber 5 grams, Protein 68 grams, Sugar 27 grams

AWARD-WINNING CUBAN SANDWICH BY EL COCHINITO RECIPE BY TASTY



Award-Winning Cuban Sandwich By El Cochinito Recipe by Tasty image

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

1 ½ tablespoons black pepper
2 tablespoons ground cumin
2 tablespoons dried oregano
¼ cup garlic, grated
2 cups lime juice
10 lb bone-in pork butt
salt, to taste
⅓ loaf cuban bread, halved lengthwise
1 tablespoon mustard
2 slices swiss cheese
1 tablespoon garlic oil
4 slices ham
1 cup pulled pork
2 slices cucumber pickle
8 oz pulled pork

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

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From arusuvailife.greenfood.mine.nu


AUTHENTIC CUBAN SANDWICH RECIPE | YELLOWBLISSROAD.COM
2022-05-29 Spread 2 tablespoons of butter on the inside of the bottom half of the bread. Layer the Swiss cheese on both halves of bread. Place a layer of ham and then pork on the buttered half, then carefully top with pickles and the top half of bread. Spread the remaining butter all over the outside of the sandwich, then wrap it in aluminum foil and ...
From yellowblissroad.com


SLOW-COOKER CUBANO SANDWICHES RECIPE - SIMPLE WAYS TO …
SLOW-COOKER CUBANO SANDWICHES RECIPE Pork Recipe, Sandwich, Slow Cooker. Great sandwich recipe! You can also build the sandwiches and top with sliced cheese. Place under the broiler to melt. Prep Time : 15 mi... Great sandwich recipe! You can also build the sandwiches and top with sliced cheese. Place under the broiler to melt. Prep Time : 15 mins . …
From simplewayslivehealthylifestyle.blogspot.com


CUBAN SANDWICH RECIPE + VIDEO - KEVIN IS COOKING
2020-04-22 Place the pork shoulder in a slow cooker fat side up. Cover with the oranges, carrots, onion and bay leaves. Cook on low for 10 hours or 6 on high if using a slow cooker. If using an Instant Pot, High Pressure for 90 minutes. Allow for natural release.
From keviniscooking.com


CUBAN SANDWICH (CUBANO) - TASTES BETTER FROM SCRATCH
2021-01-25 Add pork and massage meat in marinade to coat. Marinate for at least 1 hour or up to one day. Grill: Using a grill, grill pan, or a skillet over medium-high heat, cook pork loin for 7-10 minutes on each side, rotating slowly, until internal temperature reaches 145 degrees F. Slice: Remove to a plate, cover, and allow to rest for 10 minutes ...
From tastesbetterfromscratch.com


CUBAN SANDWICH (EASY CUBANO RECIPE) | VALERIE'S KITCHEN
2021-01-28 Place a second baking sheet on top. Transfer to a preheated 425 degree F oven and place an empty cast iron pan (or other heavy, oven-proof pan) on top of the top baking sheet, pressing down the sandwiches. Bake for 15 minutes or until toasted and the cheese has melted.
From fromvalerieskitchen.com


SLOW COOKER CUBAN SANDWICHES - GREATIST
2021-09-24 Cook for 4 to 5 minutes and then, using a spatula, flip the sandwich over, place the heavy object back on top and cook for another 4 to 5 minutes. Use the remaining juice as a …
From greatist.com


BEST CUBAN SANDWICH WITH SLOW-COOKER PULLED PORK RECIPES
2017-07-17 Place 2 of the sandwiches in the skillet and cover with another skillet, weighing it down with a heavy can or pot. Cook until golden brown, about 4 minutes. Turn the sandwiches over, replace the top skillet and continue to cook until the other side is golden brown and the cheese is melted, about 3 minutes more. Repeat with the remaining ...
From foodnetwork.ca


SLOW-COOKER CUBANO SANDWICHES RECIPE: HOW TO MAKE IT
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 about 6 hours or until tender, turning halfway through. Shred pork with 2 forks. Sprinkle cheese over meat mixture; cover and cook until cheese melts, about 30 minutes.
From preprod.tasteofhome.com


SMOKY CUBANO SANDWICHES RECIPE - MARCIA KIESEL | FOOD & WINE
Advertisement. Step 2. Set a large skillet over moderate heat and coat with a thin layer of vegetable oil. Place 2 roll halves in the skillet, relish side up, …
From foodandwine.com


GRILLED CUBANO SANDWICH WITH SLOW-COOKED PEAMEAL BACON
2011-11-11 1 cup of water. Directions: Pour water into slow cooker, set on high. Place peameal bacon into slowcooker. (water should come about 1/3 – 1/2 of the way up the side of the slab of bacon). After 1/2 an hour, turn slow-cooker to low. Cook …
From cookwithandrea.com


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