Slow-Cooker Cuban Sandwiches

Save Recipe
  • Level: Easy
  • Total: 8 hr 20 min
  • Active: 20 min
  • Yield: 6 to 8 servings
Share This Recipe


For the pork:

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

For the sandwiches:

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


  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.
  2. 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.
  3. 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. Or, start on opposing ends and race to the middle!