Slow Cooker Cuban Sandwiches
No Comments Jul 22, 2024
Updated Sep 20, 2024
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Seasoned pork, slowly cooked in seasonings and citrus juice is the highlight of these Slow Cooker Cuban Sandwiches. If you’re looking for a hearty meal bursting with flavor, this is a recipe you’ll want to try. Adults and kids alike will love it!
Switch things up with my Slow Cooker Spicy Honey Chicken Sandwiches or Slow Cooker Italian Beef Sandwiches.
Table of Contents
If you’ve never had Cubanos (an authentic Cuban sandwich), you are in for a real treat. Originating in Florida, particularly the immigrant communities of Miami and Tampa, Cubanos are known for their combination of flavors and textures.
The pork shoulder becomes fork tender during cooking and is shredded just before serving, while the sliced deli ham adds another taste and texture. The sandwich is complete with Swiss cheese and sandwich pickles and is then toasted (or grilled) until golden brown.
This is a meal that’s sure to become a new family favorite. We also like to make slow cooker pastrami.
Recipe Ingredients
- Pork Shoulder: Sometimes labeled pork butt or picnic roast. (You can use this cut of roast in our Dr. Pepper Pulled Pork).
- Fruit Juice: Juice from 2 oranges and 2 limes.
- Seasonings: Freshly minced garlic cloves, cumin, dried oregano, cayenne pepper, kosher salt, and freshly ground black pepper.
- For the Cubans: 2 Cuban bread loaves or Italian bread loaves, softened unsalted butter, sliced Swiss cheese, sliced deli ham, sandwich pickles (sliced lengthwise), and yellow mustard.
- (The full recipe is in the recipe card below the images).
Step-by-Step Directions
Step One – In a bowl, combine the orange juice, lime juice, minced garlic, cumin, oregano, cayenne pepper, kosher salt, and black pepper. Mix well.
Step Two – Place the pork shoulder in the slow cooker, the fat side should be facing up.. Pour the marinade over the pork, ensuring it is well coated.
Step Three – Cook on LOW heat for 8-10 hours, or until the pork is tender and easily shreds with a fork.
Step Four – Once cooked, remove the pork from the slow cooker and discard any fat and skim, if your pork has bones remove and discard them. Shred the pork using two forks.
Step Five – Return the shredded pork to the slow cooker to soak up the flavorful cooking juices. Set aside.
Step Six – On the top halves of the bread apply a generous amount of mustard. On the bottom halves of the bread add a layer sliced ham and shredded pork.
Step Seven – Add a layer of pickles and Swiss cheese on top of the ham and pork.
Step Eight – Toast the sandwich in a cast iron skillet. Place a piece of aluminum foil on top to keep the bread from sticking to the spatula when pressing down.
Step Nine – Flip the Cuban pork sandwich and toast the other side until lightly browned. Slice the sandwiches in half and serve. Enjoy!
How to Serve Cuban Sandwiches
- Enjoy a delicious Cuban sandwich with a side of chips, French fries, or a fresh salad and additional dill pickles.
- You can also serve it with other sides that complement its flavors such as, cole slaw, macaroni salad, or potato salad. We love to eat any sandwich like this with slow cooker garlic parmesan potatoes.
- For an added layer of flavor, consider adding slices of genoa salami to your sandwich. Layer it between the ham and shredded. The genoa salami is added to the Tampa, Florida, version of the Cuban, whereas the Southern Florida version leaves it out.
- Other cuban recipes we love are slow cooker cuban pork and slow cooker ropa vieja.
Recipe FAQs
Store leftover shredded pork in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm in a saucepan over medium heat or in the microwave.
Store leftover assembled sandwiches in the refrigerator for up to 2 days wrapped tightly in foil. Reheat in a skillet or oven until warmed through.
If Cuban bread is unavailable, Italian or French bread can be used as a substitute.
Not much at all. Depending on your spice preferences, you can add more or less cayenne pepper or even leave it out altogether.
More Slow Cooker Sandwich Recipes:
- Slow Cooker Hot Roast Beef Sandwiches
- Slow Cooker Pulled Ham
- Slow Cooker Spicy Honey Chicken Sandwiches
- Slow Cooker Root Beer Pulled Pork
- Slow Cooker Italian Beef Sandwiches
- Slow Cooker Horseradish Beef Sandwiches
- Slow Cooker Chicken Parmesan Sandwiches
Slow Cooker Cuban Sandwiches
Ingredients
For the pork:
- 4-5 lbs. pork shoulder or butt roast
- juice from 2 oranges
- juice from 2 limes
- 4 cloves garlic, minced
- 1 Tbsp. cumin
- 1 Tbsp. dried oregano
- 1 tsp. cayenne pepper
- 1 tsp. kosher salt
- 1 tsp. black pepper
For the cubans:
- 2 Cuban bread loaves or Italian bread loaves
- 4 Tbsp. unsalted butter, softened
- ½ lb. sliced swiss cheese
- ½ lb. sliced deli ham
- 12 sandwich pickles, sliced lengthwise
- yellow mustard
Instructions
For the Pork:
- In a bowl, combine the orange juice, lime juice, minced garlic, cumin, oregano, cayenne pepper, kosher salt, and black pepper. Mix well.
- Place the pork shoulder in the slow cooker, the fat side should be facing up.. Pour the marinade over the pork, ensuring it is well coated. Cook on low heat for 8-10 hours, or until the pork is tender and easily shreds with a fork.
- Once cooked, remove the pork from the slow cooker and discard any fat and skim, if your pork has bones remove and discard them. Shred the pork using two forks and return the shredded pork to the slow cooker to soak up the flavorful cooking juices. Set aside.
For the Cubans:
- If using a panini press, preheat it to medium heat. If using a cast iron skillet, place it over medium heat.
- Trim the ends off of each loaf of bread and cut the loaves in half horizontally.
- Spread a thin layer of the softened butter on the outside of each slice of bread. On the inside of the bread, spread a generous amount of yellow mustard.
- On the bottom halves of the bread, layer the swiss cheese, sliced ham, shredded pork, pickles and then another layer of swiss cheese, finally place the top half of the bread on the sandwiches. Repeat until all the sandwiches have been assembled.
- (If using a panini press) Place the sandwiches in the preheated panini press and close the lid. Grill for 3-5 minutes, or until the bread is golden brown and crispy, and the cheese is melted. Repeat with the remaining sandwiches.
- (If using a cast iron skillet) Place the sandwich into the preheated skillet. Use another heavy skillet or a foil-wrapped brick to press down the sandwich. Cook for 2-3 minutes on each side, pressing down firmly, until the bread is golden brown and crispy and the cheese has melted. Repeat with the remaining sandwiches.
- Slice the sandwiches in half and serve, enjoy with a side of chips or a fresh salad and additional pickles. Enjoy!
Sarah’s Notes
- Store leftover shredded pork in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm in a saucepan over medium heat or in the microwave.
- Store leftover assembled sandwiches in the refrigerator for up to 2 days wrapped tightly in foil. Reheat in a skillet or oven until warmed through.
- If Cuban bread is unavailable, Italian bread or even french bread can be used as a substitute.
- Add more or less of the cayenne pepper depending on your spice preferences or even leave it out all together.
- For an added layer of flavor, consider including slices of genoa salami to your sandwich. Layer it between the ham and shredded. The genoa salami is added to the Tampa Florida version of the cuban, whereas the Southern Florida version leaves it out.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
