My husband took one bite of these Slow Cooker Cuban Sandwiches and with his mouth full exclaimed, “This is good!” That’s how I know I have a winner!
When we went out for dinner the next night, he wanted to make sure we were still planning to use the leftovers. He couldn’t wait for his next Cuban sandwich! I used Dijon mustard in my sandwiches, because that’s what I had on hand, but regular mustard or even honey mustard would work too.
If you have a George Foreman grill, it works great for pressing and cooking the sandwiches. But you can just grill them without pressing, or cook them between two heavy skillets. As long as you have all the delicious fillings, it really doesn’t matter!
We had enough pork for about 8 sandwiches. And if you don’t feel like sandwiches, the pork is pretty tasty on it’s own. It makes a great filling for tacos, burritos or enchiladas.
Cuban Sandwiches (Slow Cooker)
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
- 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.
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Who Dished It Up First : Adapted from Cassie Craves