Get ready to sink your teeth into these babies!!!
But first let’s recap this weekend!
Since Price was gone this weekend in FL for interviews and to set up my dad’s house for our arrival in less than 3 weeks, it was just me and Autumn. I ditched the dog at the dog walker’s house so that I didn’t have to juggle him, Autumn, and the snow that really wasn’t here in Boston. So Autumn asked for the dog the whole weekend, which was heart breaking, but I’m sure that if she knew that having him around would have meant long walks in the cold in the baby carrier she wouldn’t have minded his little vacation.
Autumn and I did a whole lot of nothing. It was great. It was a live in your PJ’s and not wear a bra sort of weekend. Plus, we baked some brownies and a cake. And played with play-doh, thankfully we did not eat that. I had a friend over for dinner on Saturday after she went to bed and I’m just thankful that our constant laughter didn’t wake up Autumn.
As well, did a lot of snapping and chatting with a friend who is going through so tough times. Which, reminds me, hey dudes, how about not beating the shit out of your wives so you don’t get arrested? Good idea, right?! RIGHT!
Okay, now that that’s over, let’s get back to these awesome Cuban Sandwiches.
I picked this recipe out for this month’s Secret Recipe Club post because it sounded to easy and delicious. I mean, Rebecca had so many great recipes on her site, Making Miracles, so it was not a quick decision. I poured over a lot of recipes on her site, like her Blueberry Coffee Cake Muffins, Reese’s Krispie Popcorn, and Pizza Quesadillas. But I just had to try making my own Cuban Sandwiches.
Cubans Sandwiches are such great sandwiches!! I’ve had some really great ones but my most memorable one was when Price and I were on our Babymoon in the Florida Keys and we had one from Cuban Coffee Queen, shack like stand in Key West. It was totally awesome! We sat on benches in the sun while some random chickens ran around at our feet as we ate our sandwiches. ha!
I never considered making Cubans before seeing this recipe on Rebecca’s blog, but it seemed easy so I just figured I’d give it a try. Plus, I’m so glad I tried it since I love trying something new. It makes me feel great to learn something new.
There are just 3 basic processes to the make this sandwich- make pulled pork in the slow cooker (simple!), assemble sandwich (simple!), and press & cook sandwich (simple!).
So, I totally forgot pickles at the grocery store and I just couldn’t go back when I realized it while I was unpacking the stuff. I really just couldn’t go back, it would have been my 3rd trip to the grocery store in that Sunday. But I improvised the next day even before having to make another trip to the store, I went to the cafe in my office building and hit up the salad bar to get pickles. ha!!!
Once you’ve made these Slow Cooker Pulled Pork Cuban Sandwiches you will be hooked. So, now whenever you have a major craving for a Cuban Sandwich you will be able to satisfy it yourself!
Slow Cooker Pulled Pork Cuban Sandwiches
Makes 10-12 sandwiches
Ingredients
For the roast
- 1 2-pound pork shoulder or butt
- 4 cloves garlic, finely minced
- 1 Tablespoon olive oil
- 1 Tablespoon white vinegar
- 2 teaspoons salt
- 1 teaspoon oregano or marjoram
- 1/4 teaspoon black pepper
For the sandwiches
- Sliced Swiss cheese (1-2 slices per sandwich, depending on thickness of cheese)
- Sliced ham (3 slices per sandwich)
- Sliced dill pickles
- Rolls (hoagie rolls or something oblong works best)
- Yellow Mustard
- Mayonnaise
- Butter
Directions
- For the roast, combine garlic, oil, vinegar salt, oregano, and pepper. Rub the pork with the spice mixture and refrigerate overnight.
- Cook in a crock pot on low for 8-12 hours with 1/2 Cup of water. Shred when
- To assemble the sandwiches, spread a thin layer of both mustard and mayo on the insides of the sliced roll. Layer cheese, ham, pickles, roast, and another slice of cheese on the bottom of a roll; top with other half of roll.
- Press sandwiches in a buttered panini press or under a heavy cast iron skillet until bread is crispy and cheese is melted, about 3-4 minutes on medium-high heat. Cut on an angle and enjoy.
Adapted from Making Miracles
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Check out all the other great Secret Recipe Club posts HERE this month!
And be sure to check out my 4+ years of Secret Recipe Club posts!!!!
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