Cuban Style Pork Sandwiches (Crock Pot)

By WaffleCrumbs

Serve with fried bananas! *original low fat version of this recipe can be found at the source URL

Ingredients

• 1 lg. onion, cut into wedges
• 3/4 c. red. sodium chicken broth
• 1 c. minced fresh parsley
• 7 garlic cloves, minced and divided
• 2 T. cider vinegar
• 1 T. plus 1 1/2 t. lemon juice, divided
• 2 t. ground cumin
• 1 t. ground mustard
• 1 t. dried oregano
• 1/2 t. salt
• 1/2 t. pepper
• 1 boneless pork shoulder butt roast (3-4 lbs.)
• 1 1/4 c. mayo
• 2 T. Dijon mustard
• 10 hamburger buns, split
• 1 1/4 (5 oz) Swiss cheese
• 1 medium onion, thinly sliced
• 2 whole dill pickles, sliced

Preparation

Step 1

Place onion wedges and broth in a 5 qt. slow cooker. In a small bowl, combine the parsley, 5 garlic cloves, vinegar, 1 T. lemon juice, cumin, mustard, oregano, salt & pepper; rub over pork. Add to slow cooker. Cover and cook on low for 6-8 hours or until meat is tender.

Remove meat, let stand for 10 minutes before slicing. In another small bowl, combine mayo, Dijon mustard and remaining garlic and lemon juice; spread over buns. Layer bun bottoms with pork, cheese, sliced onion and pickles, replace tops.

Cook on panini maker or indoor grill for 2-3 minutes until buns are browned and cheese is melted.