Slow-Cooker Cuban Sandwiches

By lorik

Ingredients

• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1/4 teaspoon red pepper flakes
• 3 to 4 cloves garlic, minced
• Juice of 1 lime
• Juice of 1 small orange
• 3 to 3 1/2 pounds boneless pork shoulder,
• skin removed
• 1 24 -inch sub roll or two 12-inch soft Italian sub rolls
• Yellow mustard, for serving
• 8 ounces honey ham, thinly sliced
• 8 ounces Swiss cheese, thickly sliced
• 1 cup sliced dill pickles
• 1 red onion, thinly sliced

Preparation

Step 1

Prepare the pork: Mix the olive oil, 1 tablespoon salt, 1 teaspoon pepper, the cumin, oregano, red pepper flakes, garlic, lime juice and orange juice in a small bowl. Make slits all over the pork with a paring knife and rub with the oil mixture. Transfer the pork to a 6- to 7-quart slow cooker and top with any juices from the bowl. Cover and cook on low until tender, 8 hours.

Transfer the pork to a bowl and let cool slightly. Shred into thick chunks with 2 forks, then return to the slow cooker and keep warm in the cooking liquid.

Assemble the sandwiches: Slice the roll or rolls in half lengthwise and smear both sides with mustard. Layer on the ham, cheese, pulled pork, pickles and onion and cut into portions.