About 7 years ago, I used to frequent a Cuban restaurant here in Colorado Springs (sadly now gone), that had the most flavorful and juicy Cuban Sandwiches. I'd get mine with a side of grilled plantains, Cuban black beans and yellow rice.
A few years ago, I came across a recipe for them using a slow cooker for the pork loin. I decided to test them out on my husband and his work buddies and they were a hit!
So grab yourself a mojito and enjoy one of these yourself. This is a perfect match to fellow 37 Cook Susan Ritchie-Hubbard's super tasty Cuban Beans.
Cuban Pork Sandwiches
1 5-pound pork loin
1/4 cup favorite pork rub
3 Tablespoons canola oil
3 limes, juice and zest
1 large orange, juice and zest
1 bunch of fresh cilantro, chopped
3 cloves garlic, minced
1 small sweet onion, chopped
1/2 teaspoon crushed red pepper flakes
1/8 cup yellow mustard
1/4 cup mayonnaise
12 Borillo rolls (or similar firm sandwich bun)
12 slices of baby Swiss
12 slices honey ham
Kosher dill pickle slices
Non-stick cooking spray
Coat the pork loin with your favorite spice rub. Heat a large skillet on medium-high heat. Add the canola oil. Sear the loin on all edges.
Place the loin in your Hamilton Beach Set & Forget 6 Quart Programmable Slow Cooker. Add the lime and orange juice and zest, minced cilantro, minced garlic, chopped onion, and crushed red pepper flakes.
Cook on high with the probe set to 170°F until done (about 3 - 3 1/2 hours.) Transfer the loin to a cutting board and let cool. Cut into thin slices.
To make the sandwiches: Spread mustard and mayonaise mixture on rolls. Top with 2 slices of the pork, cheese, ham slice and pickles. Cover with tops of rolls.
Coat a large grill skillet with non-stick cooking spray. Heat to medium. Working in pairs, place sandwiches in pan. Press down on sandwiches with a cast iron skillet (or use a plate with heavy cans.) Heat about 6-8 minutes, flipping halfway through, or until cheese is melted. Serve warm with a side of Susan Ritchie-Hubbard's Cuban Beans.
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