Cuban-Style Pork Sandwiches

Name: Cuban-Style Pork Sandwiches
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 10 servings.
Cuisine: Caribbean, Cuban
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 shredded reduced-fat Swiss cheese; 1 medium onion, thinly sliced and separated into rings; 2 whole dill pickles, sliced

TOTAL TIME: Prep: 20 min. Cook: 6 hours + standing YIELD: 10 servings.

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

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 shredded reduced-fat Swiss cheese
1 medium onion, thinly sliced and separated into rings
2 whole dill pickles, sliced

Directions

1. 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 until meat is tender, 6-8 hours.
2. 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.
3. Cook on a panini maker or indoor grill until buns are browned and cheese is melted, 2-3 minutes.

Nutrition Facts

1 sandwich: 415 calories, 18g fat (6g saturated fat), 90mg cholesterol, 943mg sodium, 32g carbohydrate (8g sugars, 5g fiber), 33g protein.