This Cuban sandwich recipe is one of my favorite ways to use pork shoulder! You can roast the pork just for these sandwiches, or you can just use leftover pulled pork!
Servings 12 sandwiches, plus leftover pork
For the pork:
- 4 pound Smithfield Boneless Netted Fresh Pork Shoulder Roast
- 1 cup pulp-free orange juice
- 1 tablespoon cumin
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
For the sandwiches:
- 12 Hawaiian rolls split
- 12 thin slices deli ham
- 12 thin slices Swiss cheese
- 12 pickle slices
- 1/4 cup mayonnaise
- 2 tablespoons dijon mustard
- 1/4 cup butter melted
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon mustard powder
To make the pork, add the orange juice to a 6 quart slow cooker. Stir together the dry ingredients and rub into the pork. Place pork in orange juice, cover, and cook on low for 8 hours.
When pork is finished cooking, shred with two forks.
To assemble sandwiches, place bottom halves of rolls in a 9x13 baking dish. Top each roll with a spoonful of pulled pork, folded slice of ham, folded slice of cheese, and a pickle.
In a small bowl, stir together mayonnaise and mustard. Spread evenly between sandwiches. Top with other half of sandwich rolls.
In a small bowl, stir together the melted butter, Worcestershire sauce, garlic powder, onion powder, and mustard powder until combined. Spoon liquid evenly over the tops of all the sandwiches.
Cover with foil and bake in a preheated 350 degree oven to 20 minutes or until cheese has melted.
Calories: 432kcal | Carbohydrates: 19g | Protein: 31g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 114mg | Sodium: 673mg | Potassium: 486mg | Sugar: 6g | Vitamin A: 300IU | Vitamin C: 11.2mg | Calcium: 142mg | Iron: 1.9mg