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Slow Cooker Cuban Sandwich

A flavorful Cuban sandwich made with slow-cooked pork shoulder, ham, Swiss cheese, and pickles, all pressed until crispy and golden.
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Prep Time 30 minutes
Cook Time 10 hours
Total Time 10 hours 30 minutes
Servings: 8 servings
Course: Dinner, Lunch, Main Course
Cuisine: Cuban, Latin
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Pork
  • 4–5 lbs pork shoulder or pork butt
  • 2 oranges Juice from 2 oranges
  • 2 limes Juice from 2 limes
  • 4 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp dried oregano
  • 1 tsp cayenne pepper
  • 1 tsp kosher salt
  • 1 tsp black pepper
For Assembly
  • 2 loaves Cuban or Italian bread
  • 4 tsp unsalted butter, softened
  • ½ lb sliced Swiss cheese
  • ½ lb sliced deli ham
  • 12 pieces sandwich pickles, sliced lengthwise
  • Yellow mustard

Method
 

Preparation
  1. In a bowl, whisk together the orange juice, lime juice, garlic, cumin, oregano, cayenne, salt, and pepper.
  2. Place the pork shoulder into the slow cooker, fat side up.
  3. Pour the marinade over it, ensuring the meat is fully coated.
Cooking
  1. Set your slow cooker on LOW.
  2. Let the pork cook for 8 to 10 hours.
  3. Once done, remove the pork, shred it with two forks, and return it to its juices.
Assembly
  1. Slice your bread loaves horizontally.
  2. Spread softened butter on the outer sides of the bread.
  3. Spread mustard on the inside, then layer Swiss cheese, sliced ham, shredded pork, pickles, and a final layer of Swiss cheese.
  4. Close the sandwich firmly.
Pressing and Toasting
  1. Heat a panini press or cast-iron skillet over medium heat.
  2. Toast for 3–5 minutes with a panini press or place a heavy pan on top and cook 2–3 minutes per side in a skillet.
Serving
  1. Remove the sandwiches, cut them in half, and serve immediately.

Notes

Common mistakes include not cooking the pork long enough, not pressing the sandwich adequately, using the wrong bread, or overstuffing the sandwich.