In this twist on the classic Cuban sandwich, refrigerating the slow cooker pork overnight changes the texture, making it more firm yet still very moist and rich. Make it a Cuban-themed night and serve with a Daiquiri.
- Yields: 6 sandwiches, plus enough leftover pork for 6 more
- Difficulty: Easy
- Total: About 24 hrs
- Active: 25 mins
For the pork:
- 1 (3- to 4-pound) pork shoulder
- 25 to 30 cloves garlic, smashed with the flat end of a chef’s knife and peeled
- ½ cup orange juice
- Juice of 4 limes
- 2 bay leaves
- 1 tablespoon dried oregano
- 1 ½ to 2 teaspoons kosher salt
To make the sandwiches:
- ¼ cup yellow mustard
- 4 whole dill pickles, thinly sliced or chopped
- 8 ounces cooked ham
- 8 ounces sliced Swiss cheese
- 6 hoagie rolls
- Add the first 7 ingredients to a large slow cooker and cook on low for 10 hours. Let it cool for a couple hours and then move slow cooker insert into the refrigerator with lid askew to allow for air to flow from the top. Refrigerate overnight. When ready to serve use a large spoon to scoop off all of the fat hardened on the surface.
- Remove pork and slice into ½-inch slices against the grain.
- Transfer remaining juices to a medium sauce pan and bring to a low simmer.
- To build the sandwiches spread mustard on both sides of an open roll Build the sandwich in the following order: slices of cheese, slices of pork with a bit of the sauce drizzled on top, slices of boiled ham, more slices of pork and sauce, pickles, and more cheese.
- Heat a cast iron pan on medium-low heat and add a sandwich. Place something heat-proof and heavy on top of the sandwich (like another cast iron pan). Cook for 4 to 5 minutes and then, using a spatula, flip the sandwich over, place the heavy object back on top and cook for another 4 to 5 minutes.
- Use the remaining juice as a dip for the sandwiches.