Slow Cooker Cuban Sandwich

Ingredients

• 1.81 kg (4 lb)boneless pork shoulder, excess fat trimmed
• Juice of 2oranges
• Juice of 2limes
• 6 clovesfresh garlic, minced
• 2 teaspoonsground cumin
• 2 teaspoonsdried oregano
• 1/4 teaspoon, plus more to tastered pepper flakes
• 3/4 tablespoonkosher salt
• 1 teaspoonfreshly ground black pepper
• 2 tablespoons, plus more for searingolive oil
• 2bay leaves
• 2 loavesCuban bread or Italian bread
• 18 slices, plus more to tasteSwiss cheese
• 18 slices, plus more to tastedeli honey ham
• 12 slices, plus more to tastepickles
• To tasteyellow mustard
• 4 tablespoonsunsalted butter
• 1/2 teaspoonsgarlic powder

Instructions

1. 1

   Sear the pork

   Cut the pork shoulder into 3 or 4 pieces. Season all over with salt and pepper. Heat a few drizzles of olive oil in a large frying pan and brown the pork on every side, then transfer it to a 6-quart (about 5.7-litre) slow cooker.

2. 2

   Mix the marinade

   Stir together the freshly squeezed orange and lime juices, minced garlic, cumin, oregano, red pepper flakes, 3/4 tablespoon of kosher salt, pepper and olive oil. Pour the mixture into the slow cooker and add the bay leaves.

3. 3

   Slow cook

   Cover and cook on LOW for about 8 hours, or on HIGH for 4 hours, until the pork is juicy and tender enough to pull apart.

4. 4

   Shred the pork

   Roughly shred the cooked pork with a fork and discard the bay leaves.

5. 5

   Layer the fillings

   For each sandwich, spread mustard on the bottom half of the bread. Layer on Swiss cheese, ham, shredded pork, pickle slices and more cheese.

6. 6

   Close the sandwiches

   Spread mustard on the inside of each top half of bread and set it in place.

7. 7

   Brush with butter

   Melt the butter in the microwave and stir in the garlic powder. Brush the mixture over the outside of both sides of the bread.

8. 8

   Press until golden

   Put each sandwich in a hot frying pan and press it with something heavy, such as a heavy cast-iron pan, until golden brown on both sides. Serve warm.

What is a Cuban sandwich?

A Cuban sandwich is a pressed sandwich traditionally associated with Cuban communities in Florida, particularly Tampa and Miami. Its familiar combination includes roast pork, ham, Swiss cheese, pickles and mustard in Cuban bread.

This version uses slow-cooked pork shoulder seasoned with citrus, garlic and spices, then brings it together with honey ham and a crisp, buttery bread exterior.

Nutrition and macros by portion

The nutrition label shows one serving as written: 974 calories, 103g protein, 17g carbs, 54g fat.

The bread supplies most of the carbohydrates, while the pork shoulder, ham, cheese and butter contribute much of the fat and protein. Balance a sandwich with a fresh salad or vegetables on the side.

Why mojo works with pork

Citrus: Orange and lime juice bring brightness to rich pork shoulder, while garlic, cumin and oregano build the savoury, aromatic base of the mojo-style marinade.

Pork shoulder: Its richness suits the long, gentle cook, which leaves the meat tender enough to shred for sandwiches.

Getting the pork ready

Smaller pieces: Cutting the shoulder into 3 or 4 parts gives the marinade more surface area to coat. Searing the pieces first adds colour before they go into the slow cooker.

Tenderness: Use the recipe’s fork test rather than the clock alone; the pork should pull apart easily after about 8 hours on LOW or 4 hours on HIGH.

Layering each sandwich

Cheese and meat: The recipe puts cheese beneath the ham and pork, then adds another layer of cheese over the pickles. This keeps the filling balanced and gives the cheese contact with both bread halves as it melts.

Mustard and pickles: Mustard adds a sharp note, while pickles bring tang and crunch alongside the rich meats and cheese.

Pressing for a crisp finish

Butter: Brush the garlic-butter mixture over the outside of both bread halves so the crust browns as the sandwich presses.

Weight: Press the sandwich with a heavy pan in a hot frying pan until both sides are golden. Keep the heat controlled so the bread does not darken before the cheese has a chance to melt.

Choosing the bread

Cuban bread is the recipe’s first choice, but Italian bread loaves are offered as an alternative. Whichever you use, cut portions that can sit flat in your frying pan and be pressed evenly.

A loaf with a sturdy crust helps hold the pork and other fillings during pressing.

What to serve alongside

The sandwiches are substantial on their own, so a simple side such as a green salad or sliced vegetables can add freshness. For a more filling spread, serve them with a bowl of soup or extra pickles.

Recipe notes & tips

• Trim excess visible fat from the pork shoulder before cutting it into pieces.
• Brown the pork on all sides before slow cooking for a deeper savoury flavour.
• Taste the shredded pork before assembling and adjust the red pepper flakes to suit your preference.
• Keep the fillings in an even layer so the sandwich presses more uniformly.
• Use a heavy pan to press the sandwich, and turn it when the first side is golden.
• Serve the sandwiches warm so the cheese is still melty.

Variations

• Use Italian bread: Choose it if Cuban bread is not available, as suggested in the recipe.
• Adjust the heat: Add more red pepper flakes to the marinade for a spicier pork filling.
• Extra pickles: Add more pickle slices for a sharper, crunchier sandwich.
• More cheese: Increase the Swiss cheese to taste for a cheesier filling.
• Change the mustard: Use a different prepared mustard if you prefer its flavour to yellow mustard.

Common mistakes to avoid

• Skipping the sear: The recipe calls for browning all sides first; take time to colour the pork before slow cooking.
• Shredding too early: Wait until the pork is tender enough to pull apart easily with a fork.
• Leaving in the bay leaves: Remove and discard them when shredding the cooked pork.
• Overfilling the bread: Keep the layers manageable so the sandwich can be pressed evenly.
• Pressing without butter: Brush both outside surfaces with the garlic-butter mixture for the recipe’s golden finish.
• Using excessive heat: Cook over a hot but controlled pan so the bread can brown without scorching.

How to store

Refrigerate leftover cooked pork and assembled sandwiches in airtight containers for up to 3–4 days. Reheat sandwiches in a frying pan over moderate heat, pressing until warmed through and crisp again.

Frequently asked questions