Let me introduce you to a delicious, two-meat Cuban Pulled Pork Sandwich! Slow-roasted pork cooked all day in a slow cooker with citrus flavors and spices is paired with deli ham, the second meat of this sandwich. The sandwich is topped with melted Swiss cheese, pickles, mustard, and mayonnaise. This is such a unique flavor combination that is utterly delicious.
Using a crock pot to make sandwiches is a great way to make an easy dinner in the summer. It keeps the house cool and allows you to feed everyone quickly during those busy summer nights. Need more sandwich ideas? Try the Cuban steak sandwich!
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Why You'll Love This Recipe
- Simple, Easy, and Delicious
- Leftover Cuban Pork Makes Great Cuban Pork and Rice Bowls
- Gluten Free and Low FODMAP
Featured Ingredients
- Pork Shoulder Roast - This can also be called pork butt or sometimes Boston butt. I do not recommend pork tenderloin or pork loin roasts. They do not contain enough fat to withstand the long cooking time.
- Oranges - Used for fresh orange juice. For a more intense flavor add the orange zest too.
- Limes - Fresh squeezed lime juice.
- Chicken Broth - Or use chicken stock, even water will work.
- Spice Mix - Ground Cumin, Dried Oregano, Crushed Red Pepper Flakes, Garlic Salt (Low FODMAP version if needed), Kosher Salt and Ground Black Pepper
- Buns - Use an Italian loaf, Texas Toast or Cibatta Buns. If you need a gluten free option I love the Schar brand. I have also had luck with gluten free bagels.
- Deli Ham - Smoky, salted ham. Do not use honey ham, or any sweet ham.
- Swiss Cheese - Sliced, creamy, and has a distinctive taste.
- Yellow Mustard - Adds the perfect spicy, bright mustard flavor.
- Pickles - Dill pickles slices to fit on the sandwich.
- Mayonnaise - Add a creamy component layer.
See the recipe card for the exact measurements and complete instructions. Selected ingredients are based on guidance on current serving sizes measured by the Monash University Food App and FODMAP Friendly App at the time of publishing. As always, follow your gut and modify as needed.
Step-By-Step Instructions
Place the pork roast in a 6-quart slow cooker. Pour the orange juice, lime juice, and chicken broth over the roast.
Measure out the spices and put them in a bowl. Stir to combine. Pour the spices over the roast and into the liquid.
Set the heat on the crock pot to low and cook the roast for 8-9 hours or until the internal temperature reaches 195 degrees F.
Remove cooked roast and shred with two forks. Remove any fatty pieces. Put the shredded pork back into the cooking liquid and turn the heat to warm.
Sandwich Assembly
Cut the gluten free bread in half. Spread mayo on one side and mustard on the other side.
Top each side with a slice of Swiss cheese.
Next top one side with shredded pork and the other with deli ham.
Add pickle slices on top of the ham. Put the sandwich together. At this point, you could enjoy it or take the sandwich game to the next level.
Grab a skillet, and turn the heat to medium-low. Place the fully assembled sandwich in the middle. Cover with a piece of parchment paper, then a small baking sheet and a heavy can. Press the sandwich down. The sandwich will flatten, the bottom will toast, and the cheese will melt. It is delicious. Also if you have a panini maker, this would be a great time to use it!
Tips and Tricks
Use the DIY panini method with a large can, baking sheet, and a skillet over low heat!
Meal Prep this recipe in advance for a great shortcut tip!
Ingredient Swaps
- Cheese - Use provolone, pepperjack cheese, or skip it.
- Pickles - Replace pickles with pickled green beans.
- Mustard - For a spicer option than yellow mustard, use Dijon mustard. Or skip it entirely, like one of our readers who is not a fan.
Variations
- Cuban Sandwich With Genoa Salami - Some folks from Tampa, FL, will say you need to add Genoa salami to your Cuban sandwich. Who are we to say no?
- Steak Cuban Sandwich—Try a Cuban-inspired steak sandwich. Sliced steak cooked to perfection after sitting in a delicious marinade is topped with lettuce, tomatoes, and shoestring potatoes. This is another tasty Cuban sandwich option!
Storing and Reheating
Store: Keep the shredded pork in an airtight container in the fridge. Store the sandwich ingredients in separate containers until you are ready to prepare a sandwich. It will last up to four days. Then, either use it or freeze it.
Reheat: Heat in the microwave for 1-2 minutes, stirring halfway between cooking time.
Freeze: Frozen Cuban shredded pork makes amazing nachos for a quick lunch! Defrost before reheating.
Reader Love
"Meal prepped this recipe with a handful of others from your website for freezer meals and this was so easy to throw in the crock pot in the morning and make the sandwiches quick after work. Such good flavor!
We have a family member who doesn’t eat yellow mustard, and they loved the taste even without it. Thanks for this recipe! We’ll be making it again!"
- Jimmy
⭐⭐⭐⭐⭐
Low FODMAP Notes
Low FODMAP information is based on the Monash University Food App and FODMAP Friendly App testing results. I highly recommend using these apps for guidance on ingredients and serving sizes and working with a Low FODMAP dietician. As always, modify and adjust based on your own tolerance and individual needs on a modified low FODMAP diet.
- Pork Roast - Safe at 125 grams per meal, as plain, cooked pork.
- Orange Juice - Freshly squeezed, safe at ½ glass or 72 grams.
- Lime Juice - Freshly squeezed, safe at 1 cup or 250 grams.
- Chicken Broth - Use a low FODMAP chicken broth without garlic or onions in the ingredients. Or sub in water. It is a small amount.
- Spice Mix
- Ground Cumin - Safe at 1 teaspoon or 2 grams per meal.
- Dried Oregano - Safe at 1 teaspoon or 3 grams per meal.
- Crushed Red Pepper Flakes (Chili Dried Flakes) - Safe at 1 teaspoon or 3 grams per meal.
- Low FODMAP Garlic Salt - Use the essence of garlic salt from Smoke and Sanity. You can find it on Amazon.
- Buns - Use a gluten free ciabatta bun. Safe at 1 bun per meal.
- Deli Ham - Look for a ham that has not been sweetened with honey or high fructose corn syrup and has minimal ingredients.
- Swiss Cheese - Safe at 2 slices or 40 grams per meal.
- Yellow Mustard - Safe at 1 tablespoon or 11 grams per meal.
- Pickles - Look for a brand without garlic or onion listed in the ingredients. Also, look for high fructose corn syrup.
- Mayonnaise - Safe at 2 tablespoons or 40 grams per meal. Do not use Miracle Whip. It has high fructose corn syrup listed in the ingredients.
For additional information on a low FODMAP diet, please visit Monash University or FODMAP Friendly. Both have websites and apps for additional guidance and testing results.
FAQs
The Cuban Sandwich can also be referred to as a Cubano.
Meal Planning
Cubans work great with a side of plain chips and a pickle spear. I also recommend roasted potatoes or roasted vegetables as a more substantial side dish options. If you have leftovers, I highly recommend making Cuban pork rice bowls. It will be the ultimate way to use up pork roast leftovers into an entirely new meal!
Additional Pork Recipes
Recipe
Cuban Pulled Pork Sandwiches
Equipment
Ingredients
Pork Roast:
- 3-5 pounds pork shoulder roast (Note 1)
- ½ cup fresh orange juice about 3 oranges
- 3 tablespoons fresh lime juice about 2 limes
- ¼ cup chicken broth low FODMAP if needed
- 2 teaspoons kosher salt
- 1 teaspoon black ground pepper
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- Pinch red pepper flakes
- 1 teaspoon garlic salt low FODMAP if needed
Sandwiches:
- yellow mustard
- deli ham sliced
- Swiss cheese sliced
- dill pickles sliced
- mayonnaise
- ciabatta buns gluten free if needed
Instructions
- Place the pork roast in a 6-quart slow cooker. Add the fresh orange juice, lime juice and chicken broth.
- In a small bowl, add the salt, black pepper, cumin, oregano, red pepper flakes, and garlic salt. Stir. Sprinkle over the pork roast.
- Cover the roast and cook on low for 8-9 hours, until the internal temperature reaches 195 degrees F, and shreds without much effort.
- Shred the pork into bite-size pieces. Return the pork to the cooking liquid and turn the heat to warm.
- Cut the bread in half if needed. Spread a thin layer of mayo on one side and mustard on the other. Then add Swiss cheese to each side.
- Next, add deli ham to one side and shredded pork to the other side. Add the sliced pickles and assemble.
- Place the sandwich in a skillet on low heat. Top with a piece of parchment paper, then a baking sheet and a heavy can. Press the can down to flatten the sandwich. Do this until the cheese melts. If you have a panini press, this would also work great!
Jimmy says
Meal prepped this recipe with a handful of others from your website for freezer meals and this was so easy to throw in the crock pot in the morning and make the sandwiches quick after work. Such good flavor! We have a family member who doesn’t eat yellow mustard and they loved the taste even without it. Thanks for this recipe! We’ll be making it again!
Venessa Mandelkow says
Happy to hear this meal prepped dinner worked for your family - even the one that is a non-mustard fan. Thanks for letting me know. I really appreciate it! - Venessa
Steph says
These turned out great! Super easy to have cooking in the crockpot during the day and it makes a ton. Great flavor. Already looking forward to the leftovers.
Venessa Mandelkow says
Steph - Happy to hear this recipe turned out great for you! Enjoy your leftovers 🙂
Thanks for taking the time to comment. It is always fun to hear feedback!
-Venessa