Cuban Pulled Pork Sandwiches
Make these Cuban sandwiches for dinner. The unique flavors of the slow-roasted pulled pork, deli ham, Swiss cheese, pickles, and mustard are an amazing combo!
Servings: 12 Sandwiches
Equipment
Ingredients
Pork Roast:
- 3-5 pounds pork shoulder roast (Note 1)
- ½ cup fresh orange juice about 3-4 oranges
- 3 tablespoons fresh lime juice about 2-3 limes
- ¼ cup chicken broth low FODMAP if needed
Spice Mix:
- pinch red pepper flakes
- 1 teaspoon black ground pepper
- 1 teaspoon garlic salt low FODMAP if needed
- 1 tablespoon ground cumin
- 2 teaspoons kosher salt
- 1 tablespoon dried oregano
Sandwich Ingredients:
- yellow mustard
- deli ham sliced
- Swiss cheese sliced
- dill pickles sliced
- mayonnaise
- ciabatta buns, Cuban bread, or Italian bread 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 a pinch of red pepper flakes, ground black pepper, garlic salt, ground cumin, kosher salt, and dried oregano. Stir. Sprinkle half over the roast, turn the roast, and sprinkle the remaining on the other side of the roast.
- Cover 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!
Notes
Note 1: Do not use a pork loin roast. It is too lean and will not easily shred.
Storing Notes:
Storing: Keep leftover pork in an airtight container in the refrigerator for up to four days.
Freezing: Freeze cooled pork in the freezer for up to four months. Defrost before reheating.
Reheat: Microwave pork for 1-2 minutes until warm.
Low FODMAP Notes: Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results.
Nutrition Information
Serving: 1 SandwichCalories: 467kcalCarbohydrates: 28gProtein: 41gFat: 21gSugar: 4g
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