Sándwich cubano en olla de cocción lenta

Ingredientes

• 4 pounds boneless pork shoulder (excess fat trimmed)
• Juice of 2 oranges
• Juice of 2 limes
• 6 cloves fresh garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1/4 teaspoon red pepper flakes (plus more to taste)
• 3/4 tablespoon Kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons olive oil (plus more for searing)
• 2 bay leaves
• 2 loaves Cuban bread (or Italian bread loaves)
• 18 slices Swiss cheese (plus more to taste)
• 18 slices deli honey ham (plus more to taste)
• 12 slices pickles (plus more to taste)
• Yellow mustard
• 4 tablespoons unsalted butter
• 1/2 teaspoons garlic powder

Preparación

1. 1

   Cut the pork shoulder into 3 or 4 parts. This will allow the marinade to do a better job with flavor. Season with salt and pepper all over the pork. In a large skillet, heat a few drizzles of olive oil, and sear on all sides until golden brown. Transfer to a large 6-quart slow cooker.

2. 2

   In a mixing bowl, combine the freshly squeezed orange juice, lime juice, minced garlic, cumin, oregano, red pepper flakes, ¾ tablespoon Kosher salt, pepper, and olive oil. Add this marinade to the slow cooker, along with the bay leaves.

3. 3

   Cover and cook on LOW for about 8 hours until juicy and fall-apart tender, or HIGH for 4 hours.

4. 4

   When ready, roughly shred with a fork. Discard the bay leaves.

5. 5

   --- Assemble the sandwiches: ---

6. 6

   For each sandwich, spread mustard on the bottom half of the bread, layer cheese slices, followed by ham slices and shredded pork. Then, add pickle slices and more cheese.

7. 7

   Spread the inside of the top bread half with mustard and place on top.

8. 8

   In the microwave oven, melt 4 tablespoons of butter. Mix with garlic powder, and then brush on the outside of the bread on both sides.

9. 9

   Place on a hot skillet, and press the top with something heavy (I use a heavy cast iron skillet) until golden brown on both sides. Enjoy warm and toasty!