Cubano Pork Sandwiches Recipe

Cubano Pork Sandwiches Recipe
Cubano Pork Sandwiches Recipe photo by Taste of Home
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Cubano Pork Sandwiches Recipe

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When a hungry crowd’s coming over, we plan a day ahead to make our juicy pork sandwiches. I call the sauce Mojo because it’s loaded with zingy flavors.—Theresa Yardas, Sheridan, Indiana
MAKES:
24 servings
TOTAL TIME:
Prep: 1-3/4 hours + marinating Cook: 8 hours
MAKES:
24 servings
TOTAL TIME:
Prep: 1-3/4 hours + marinating Cook: 8 hours

Ingredients

  • 1/3 cup ground cumin
  • 1/4 cup sugar
  • 2 tablespoons onion powder
  • 1 tablespoon kosher salt
  • 1/2 teaspoon pepper
  • 1 boneless pork shoulder roast (6 to 7 pounds)
  • 2 teaspoons olive oil
  • 1 large onion, quartered
  • 1 cup dry red wine or beef broth
  • 2/3 cup lime juice
  • 1/3 cup lemon juice
  • 1/3 cup orange juice
  • 1 bay leaf
  • 1 teaspoon dried cilantro flakes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon ground allspice
  • 4 teaspoons olive oil
  • SANDWICHES:
  • 2 loaves unsliced French bread (1 pound each)
  • 1/4 cup sweet pickle relish
  • 1/4 cup Dijon mustard
  • 8 slices Swiss cheese

Directions

In a small bowl, mix the first five ingredients. Cut roast into thirds; rub with oil. Rub spice mixture over meat; wrap in plastic wrap. Refrigerate, covered, 24 hours.
In a large saucepan, combine onion, wine, juices, bay leaf and seasonings. Bring to a boil. Reduce heat; simmer, covered, 45 minutes. Strain sauce, discarding onion and seasonings.
In a large skillet, heat oil over medium heat. Brown roast on all sides; drain. Transfer to a 6-qt. slow cooker. Pour sauce over meat. Cook, covered, on low 8-10 hours or until meat is tender. Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with two forks. Return pork to slow cooker; heat through.
Preheat oven to 325°. Split bread horizontally. Hollow out bottoms of loaves, leaving 3/4-in. shells. Spread relish and mustard inside shells. Layer with meat and cheese. Replace tops.
Wrap sandwiches tightly in heavy-duty foil. Place on baking sheets. Bake 20-25 minutes or until heated through. Cut each crosswise into 12 slices. Yield: 24 servings.
Originally published as Cubano Pork Sandwiches in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2016, p63

Nutritional Facts

1 slice: 368 calories, 16g fat (6g saturated fat), 76mg cholesterol, 648mg sodium, 28g carbohydrate (5g sugars, 2g fiber), 26g protein.

  • 1/3 cup ground cumin
  • 1/4 cup sugar
  • 2 tablespoons onion powder
  • 1 tablespoon kosher salt
  • 1/2 teaspoon pepper
  • 1 boneless pork shoulder roast (6 to 7 pounds)
  • 2 teaspoons olive oil
  • 1 large onion, quartered
  • 1 cup dry red wine or beef broth
  • 2/3 cup lime juice
  • 1/3 cup lemon juice
  • 1/3 cup orange juice
  • 1 bay leaf
  • 1 teaspoon dried cilantro flakes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon ground allspice
  • 4 teaspoons olive oil
  • SANDWICHES:
  • 2 loaves unsliced French bread (1 pound each)
  • 1/4 cup sweet pickle relish
  • 1/4 cup Dijon mustard
  • 8 slices Swiss cheese
  1. In a small bowl, mix the first five ingredients. Cut roast into thirds; rub with oil. Rub spice mixture over meat; wrap in plastic wrap. Refrigerate, covered, 24 hours.
  2. In a large saucepan, combine onion, wine, juices, bay leaf and seasonings. Bring to a boil. Reduce heat; simmer, covered, 45 minutes. Strain sauce, discarding onion and seasonings.
  3. In a large skillet, heat oil over medium heat. Brown roast on all sides; drain. Transfer to a 6-qt. slow cooker. Pour sauce over meat. Cook, covered, on low 8-10 hours or until meat is tender. Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with two forks. Return pork to slow cooker; heat through.
  4. Preheat oven to 325°. Split bread horizontally. Hollow out bottoms of loaves, leaving 3/4-in. shells. Spread relish and mustard inside shells. Layer with meat and cheese. Replace tops.
  5. Wrap sandwiches tightly in heavy-duty foil. Place on baking sheets. Bake 20-25 minutes or until heated through. Cut each crosswise into 12 slices. Yield: 24 servings.
Originally published as Cubano Pork Sandwiches in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2016, p63

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