The marinated pork in these amazing sandwiches has a special spice rub and can be prepared in the crockpot or in the oven.
How To Make Cuban Sandwiches
In a mixing bowl, add pepper, cumin, oregano, garlic, lime zest, and lime juice. Whisk to combine and set aside.
Season the entire pork shoulder with salt. Rub the entire pork, then pour the marinade on top. Toss to coat all over.
Cover, and transfer to a chilled area. Allow to marinate overnight.
The next day, transfer the entire contents to your crockpot. Cook on low for roughly 8 to 10 hours or until tender and fully cooked. You can cook your pork ahead of time, up to 3 days in advance.
Once cooked, drain the pork and transfer it to a cutting board. Discard the fat. Slice or shred the pork as desired.
Strain the juices left in the crockpot into a container then skim off the fat. Then pour these juices over the pork. Set aside in a warm area.
To Assemble Cuban Sandwich:
Preheat your grill or griddle pan to its highest setting, then grease with cooking spray. Grease also the underside of your cookie sheet.
Cut the baguettes in half and set them aside.
Combine mayonnaise and yellow mustard in a small bowl, then spread roughly 1½ tablespoons on each side of the sandwich/hoagie rolls.
Next, sprinkle roughly ½ cup of Swiss cheese on each roll. On one roll, layer roughly 2-ounce ham, ¼ cup of pickles, and roughly ¼ pounds of shredded pork.
Cover, then place the sandwiches onto your grill or griddle.
Using the greased cookie sheet, flatten the sandwiches lightly to grill. Repeat with the other side, roughly 5 minutes on each side.
Place a skewer to secure the sandwich and slice the sandwich in half. Serve them with chips or salad. Enjoy!
- Sugar: 4g
- Calcium: 598mg
- Calories: 914kcal
- Carbohydrates: 25g
- Cholesterol: 247mg
- Fat: 59g
- Fiber: 4g
- Iron: 7mg
- Monounsaturated Fat: 19g
- Polyunsaturated Fat: 16g
- Potassium: 1384mg
- Protein: 73g
- Saturated Fat: 20g
- Sodium: 878mg
- Trans Fat: 1g
- Vitamin A: 659IU
- Vitamin C: 43mg
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