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Cuban-Style Pork Sandwiches

 Cuban-Style Pork Sandwiches
Loaded with tangy flavor, this is a lighter version of a favorite restaurant-style sandwich. If you don’t have a panini maker, tuck the sandwiches under the broiler until the bread is browned and the cheese melted. —Robin Haas, Cranston, Rhode Island
10 ServingsPrep: 20 min. Cook: 6 hours + standing

Ingredients

  • 1 large onion, cut into wedges
  • 3/4 cup reduced-sodium chicken broth
  • 1 cup minced fresh parsley
  • 7 garlic cloves, minced and divided
  • 2 tablespoons cider vinegar
  • 1 tablespoon plus 1-1/2 teaspoons lemon juice, divided
  • 2 teaspoons ground cumin
  • 1 teaspoon ground mustard
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 boneless pork shoulder butt roast (3 to 4 pounds)
  • 1-1/4 cups fat-free mayonnaise
  • 2 tablespoons Dijon mustard
  • 10 whole wheat hamburger buns, split
  • 1-1/4 cups (5 ounces) shredded reduced-fat Swiss cheese
  • 1 medium onion, thinly sliced and separated into rings
  • 2 whole dill pickles, sliced

Directions

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

2 of 2

Cuban-Style Pork Sandwiches (continued)

Directions (continued)

  • Remove meat; let stand for 10 minutes before slicing. In another
  • small bowl, combine the mayonnaise, mustard and remaining garlic and
  • lemon juice; spread over buns. Layer bun bottoms with pork, cheese,
  • sliced onion and pickles; replace tops.
  • Cook on a panini maker or indoor grill for 2-3 minutes or until buns
  • are browned and cheese is melted. Yield: 10 servings.
Nutritional Facts: 1 sandwich equals 415 calories, 18 g fat (6 g saturated fat), 90 mg cholesterol, 943 mg sodium, 32 g carbohydrate, 5 g fiber, 33 g protein.