I thought I didn’t like Cuban sandwiches. I had no reason not to, and had never tried them, but I just didn’t like them.
Then we watched the movie Chef. If you like food trucks and indie movies, add this to your list immediately because the movie was incredible, and guess what – it made me really want to eat a Cuban sandwich.
We’ve found a place locally that serves amazing Cubans – Pinnacle Bar and Grill in Rogers. But then I saw this recipe for Slow-Cooker Cuban Sandwiches in a magazine and had to try it.
It wasn’t quite the same, but it was so easy and made a ton of food. This would be great to make for a football watch party or a family gathering. You make the pork in the crockpot (which is so tender and delicious!!) then anyone can add whatever toppings they want. Of course I would recommend you stick with the traditional Cuban of ham, swiss, pickles and dijon mustard.
Weekend plans complete: Make slow-cooker cuban sandwiches and watch Chef.
S L O W – C O O K E R C U B A N S A N D W I C H E S
- 2lb boneless pork shoulder roast
- 6 garlic cloves, finely chopped
- 1 tsp. salt
- 1 cup chicken stock
- 2 tbsp. fresh lime juice
- 6-in. sub rolls (we used King’s Hawaiian subs, but would also be great on a real sub)
- 1/3 cup Dijon mustard
- 3 oz. thinly sliced deli ham
- 3 oz. thinly sliced Swiss cheese
- Dill pickle chips
- Rub the pork with the garlic and salt and place in slow-cooker. Add the chicken stock. 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 to keep warm.
- Preheat broiler with the oven rack 6 inches from heat. Split the rolls. Spread the mustard on the bottom halves and top evenly with the pork, ham, and swiss cheese.
- Broil until the cheese is melted, 1 to 2 minutes. Top with the pickles and sandwich with the tops of the rolls.
See more of my favorite recipes here.