Cuban Sandwiches (Slow Cooker)
Slow cooked pulled pork, sliced ham, Swiss cheese, pickles and mustard, sandwiched between crusty bread slices and grilled to perfection.
Servings: 8 servings
Ingredients
For the pork (pernil):
- 1 2 pound pork roast
- 4 cloves garlic finely minced
- 1/4 teaspoon black pepper
- 1 teaspoon oregano or marjoram
- 1 tablespoon olive oil
- 1 tablespoon white vinegar
- 2 teaspoons salt
For the sandwiches:
- Sliced Swiss cheese
- Sliced ham
- Sliced pickles
- Hoagie or sub rolls
- Mustard
Instructions
- For the pernil: Combine garlic, pepper, oregano or marjoram, olive oil, vinegar and salt.
- Rub pork with garlic mixture and refrigerate overnight.
- Cook in a slow cooker for 8 hours on low.
- Remove from slow cooker and shred with two forks.
- To assemble the sandwiches, spread mustard on both sides of a roll.
- Layer Swiss cheese, ham, pickles, pernil, and a second slice of cheese on the bottom of a roll; top with other half of roll.
- Press sandwiches in a panini press or skillet until bread is crispy and cheese is melted.