Slow Cooked Cuban Sandwich

We enjoyed this very much! We used half the amount of pork the recipe called for, and kept the rest of the ingredients the same. I think if you use the full amount of pork, you may not have enough liquid. At any rate, it was delicious! We used the leftover pork for tacos, and also cooked it with eggs one morning. Very good.

Slow Cooked Cuban Sandwich

Ingredients

2 tablespoons extra-virgin olive oil

1 tablespoon kosher salt

2 teaspoons ground cumin

2 teaspoons dried oregano

1 teaspoon ground black pepper

1/4 teaspoon crushed red pepper

3 to 4 cloves garlic, minced

Juice of 1 lime (2 tablespoons)

Juice of 1 orange (2 tablespoons)

3 to 3 1/2-pound boneless pork shoulder

One 24-inch sub roll

Yellow mustard

1 pound Swiss, thick-sliced

1 pound honey ham, thinly sliced

2 cups dill pickle chips

2 red onions, thinly sliced

Directions

1. Mix the oil, salt, cumin, oregano, black pepper, red pepper, garlic, lime juice and orange juice in a small bowl. Make slits in the pork with a paring knife and rub liberally all over with the oil mixture. Place the pork in a slow cooker and top with the remaining juices from the bowl. Cover and cook on low until tender, flipping once halfway through, about 6 hours.
2. Remove from the slow cooker and let cool slightly. Shred the pork into thick chunks with 2 forks. Set the pork aside and keep warm in the cooking liquid.
3. get the full instructions @ foodnetwork.com

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