Ingredients
4–5 lbs. pork shoulder or butt roast
Juice from 2 oranges
Juice from 2 limes
4 cloves garlic, minced
1 Tbsp. cumin
1 Tbsp. dried oregano
1 tsp. cayenne pepper
1 tsp. kosher salt
4–6 hoagie rolls or Cuban sandwich bread
6–8 slices Swiss cheese
4–6 dill pickle spears
2 Tbsp. butter, melted (for toasting bread)
Instructions
-
Place the pork roast in the slow cooker and pour in the juice from the oranges and limes.
-
Add the minced garlic, cumin, oregano, cayenne pepper, and kosher salt, rubbing the seasoning evenly over the pork.
-
Cover and cook on low for 8 hours or until the pork is tender and can easily be shredded with a fork.
-
Shred the pork in the slow cooker using two forks, mixing it with the juices and seasonings.
-
Preheat a skillet or griddle over medium heat and brush the hoagie rolls with melted butter on the outside.
-
Layer the shredded pork, Swiss cheese, and dill pickle spears in each roll.
-
Place the assembled sandwiches on the skillet or griddle, pressing them slightly. Cook for 3-4 minutes on each side until the bread is golden and crispy, and the cheese has melted.
-
Serve immediately and enjoy!
Notes
For a spicy kick, add extra cayenne pepper or sliced jalapeños inside the sandwich.
Feel free to switch the bread to sourdough, baguettes, or other options.
You can also use provolone or other cheeses for a different flavor.
If short on time, cook the pork on high for 4-5 hours in the slow cooker, though it may not be as tender.
- Prep Time: 10 minutes
- Cook Time: 8 hours (slow cooker)
- Category: Sandwiches, Slow Cooker, Comfort Food
- Method: Slow Cooker
- Cuisine: Cuban
Nutrition
- Serving Size: 6-8 servings
- Calories: 550 kcal
