Best Slow Cooker Cuban Pulled Pork Panini Sandwiches Recipes

SLOW COOKER CUBAN SANDWICH

Slow Cooker Cuban Sandwich image

My favorite Slow Cooker Cuban Sandwich recipe! The pork is made in the slow cooker with a flavorful mojo marinade. Each layer of this sandwich is packed with delicious ingredients that will blow you about.

Provided by Tania

Time 6h30m

Number Of Ingredients 19

Ingredients

4 lbs pork shoulder/pork butt
Juice of 2 oranges
Juice of 1 1/2 limes
4 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons dried oregano
1/4 teaspoon red pepper flakes
2 bay leaves
3/4 tablespoon Kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
6 Cuban rolls, sliced open ((you can also use telera or bolillo rolls, or Italian bread))
24 slices Swiss cheese
18 slices honey ham
12 slices pickles
Mustard
4 tablespoons unsalted butter
1/2 teaspoons garlic powder
24 slices Genoa salami ((optional))

Steps:

Poke the pork shoulder all over with a knife. Cut the pork shoulder into large chunks and place in a large slow cooker.
Add all the Mojo marinade ingredients to the slow cooker and mix well to combine. Cook on LOW for about 6-7 hours until tender.
When ready, shred the meat using a fork.
In the microwave oven, melt butter and garlic powder, and brush the bread all over with it.
Assemble the sandwich: For each sandwich, spread mustard on the bottom half, layer on 2 slices cheese cheese, 3 slices of honey ham, 4 slices salami (if using), pulled pork, 2 pickle slices, and 2 more slices Swiss cheese. Spread the inside of the top bread half with mustard and top the sandwich. Place sandwich on a hot panini press until golden brown.
Serve with your favorite side. I served these sandwiches with chips.

CUBAN SANDWICH WITH SLOW-COOKER PULLED PORK

Cuban Sandwich with Slow-Cooker Pulled Pork image

Provided by Valerie Bertinelli

Categories main-dish

Time 6h30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

3 pounds boneless pork shoulder
1/2 teaspoon ground cumin
3 cloves garlic, finely chopped
Kosher salt and freshly ground black pepper
3 tablespoons fresh orange juice
1 tablespoon fresh lime juice
Four 6-inch-long soft sub loaves, split
About 3 tablespoons mayonnaise
About 3 tablespoons yellow mustard
4 ounces thinly sliced ham
6 ounces sliced Swiss cheese
1 cup dill pickle chips
About 2 tablespoons unsalted butter

Steps:

Rub the pork all over with the cumin, garlic, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Place in a slow cooker and drizzle with the orange and lime juices. Cook on high heat until the meat is tender and falling apart, 6 hours. Transfer to a cutting board and coarsely shred.
Spread one side of each loaf with mayonnaise and the other with mustard. Build the sandwiches with the pulled pork, ham, Swiss and pickles (you will have some pulled pork left over).
Melt 1 tablespoon of the butter in a large skillet over medium heat. Place 2 of the sandwiches in the skillet and cover with another skillet, weighing it down with a heavy can or pot. Cook until golden brown, about 4 minutes. Turn the sandwiches over, replace the top skillet and continue to cook until the other side is golden brown and the cheese is melted, about 3 minutes more. Repeat with the remaining sandwiches, adding the remaining butter to the skillet.

SLOW COOKED CUBAN SANDWICH

Slow Cooked Cuban Sandwich image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 6h20m

Yield 6 to 8 servings

Number Of Ingredients 16

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

Steps:

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.
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.
Slice the roll open and smear both sides with mustard. Layer on the Swiss, ham, pulled pork and pickles. Place the onions over half the sub and cut into portions. Or, start on opposing ends and race to the middle.

SLOW-COOKER CUBAN PULLED-PORK PANINI SANDWICHES

Slow-Cooker Cuban Pulled-Pork Panini Sandwiches image

Cuban pulled pork-or lechon asado-meets traditional Cuban ham and Swiss sandwiches in these zesty, melty paninis. The pork absorbs loads of flavor while slow cooking in a garlic- and citrus-infused mojo sauce, which ultimately makes for one amazing hot sandwich. Unless you live in south Florida, Cuban bread will probably be rather difficult to come by. So use whatever type of bread tickles your fancy, and if you can't find a loaf that measures 2 feet (61 cm) long, two smaller loaves (about 12 ounces [340 g] each) of Italian or French bread, or even individual hoagie rolls, would work beautifully instead. Just make sure to start and end your sandwich layers with Swiss, since the cheese is what ends up holding together an otherwise messy panini.

Provided by Samantha Skaggs

Categories Slow Cooker Sandwich Florida Pork Ham Swiss Cheese Pickles

Yield Serves 6-8

Number Of Ingredients 15

Ingredients

3 lb (1.6 kg) boneless pork butt roast, trimmed
10 cloves garlic, minced
1/2 cup (120 ml) freshly squeezed orange juice
1/4 cup (60 ml) freshly squeezed lime juice
2 tablespoons (30 ml) extra-virgin olive oil
1 tablespoon (3 g) dried oregano
2 teaspoons (5 g) ground cumin
1/2 tablespoon (18 g) House Seasoning (see Cooks' Note)
Salt and freshly ground black pepper, to taste
1 (2-foot [61-cm] long) Cuban bread loaf, submarine sandwich roll, Italian bread loaf or French bread loaf
Prepared yellow mustard, as needed
2 (8-oz [227-g]) packages sliced Swiss cheese, divided
2 cups (286 g) sliced dill pickles
1 (8-oz [227-g]) package thinly sliced ham
4 tablespoons (60 ml) melted butter

Steps:

Pierce the pork roast all over with a small knife. Place the pork in the bottom of a large slow cooker. In a medium bowl, combine the garlic, orange juice, lime juice, olive oil, oregano, cumin and House Seasoning. Pour the mixture over the pork and rub it into the meat, turning to evenly coat it. Cover the slow cooker and cook on low for 8 to 10 hours, or on high for 4 to 6 hours, until the pork is extremely tender.
Transfer the pork to a cutting board. Remove and discard the fat and use 2 forks to pull the pork into chunks. Use a large spoon to skim the fat from the surface of the liquids in the slow cooker. Return the pulled pork to the slow cooker and stir well. Taste the meat and adjust the seasoning, adding salt and pepper, if desired. Cover the slow cooker and cook on high for 15 to 30 minutes, so that the pork can further absorb the flavors of the cooking liquids while you prepare the sandwich ingredients.
To assemble the sandwich, slice the loaf of bread in half horizontally. Spread a thin layer of mustard on the bottom half of the bread and then layer 1 package of the Swiss cheese, all of the pickle slices, all of the ham slices and a generous amount of pulled pork. Top the pork with the remaining 1 package of Swiss cheese and place the other half of the bread loaf on top of the Swiss cheese.
Use a serrated knife to cut the loaf into approximately 6-inch (15-cm) lengths. Brush both sides of each sandwich with the melted butter and cook the sandwiches in a panini press or a hot skillet until the cheese melts and the exterior gets toasty. If you are cooking the sandwich in a hot skillet, cover the top of the sandwich with aluminum foil and place a heavy pot or cast iron skillet on top of the foil. Flip the sandwich once the bottom is toasted and toast the other side. Cut the sandwich into slices and serve hot.