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

Ingredients (12)

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


  1. 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.
  2. Remove pork and slice into ½-inch slices against the grain.
  3. Transfer remaining juices to a medium sauce pan and bring to a low simmer.
  4. 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.
  5. 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.
  6. Use the remaining juice as a dip for the sandwiches.