Cuban Sandwiches in Slow-Cooker

Slow-Cooker Cuban Sandwiches

Ingredients

2 pounds boneless pork shoulder roast (Boston butt), trimmed of excess fat
  6 garlic cloves, finely chopped       1 teaspoon kosher salt    
  1 cup chicken stock    
  1 teaspoon orange zest plus 1 tsp. fresh orange juice    
  2 tablespoons fresh lime juice (from 2 limes)    
  6 6-in. sub rolls    
  ⅓ cup Dijon mustard    
  3 ounces thinly sliced deli ham    
  3 ounces thinly sliced Swiss cheese    
  1 whole dill pickle, thinly sliced crosswise    
 

Directions

•   Step 1  
  Rub the pork with the garlic and salt and place in a 5- to 6-quart slow cooker. Add the chicken stock, orange zest, and orange juice. Cover and cook on low until the pork is very tender, 7 to 8 hours. Pull pork into 1- to 2-inch pieces; toss with the lime juice. Return to slow cooker and keep warm.
  
• Step 2  
  Preheat broiler with the oven rack 6 inches from heat. Split the rolls length-wise. Spread the mustard on the bottom halves and top evenly with the pork, ham, and Swiss cheese. Broil just until the cheese is melted, 1 to 2 minutes. Top with the pickles and sandwich with the tops of the rolls.
  

Nutrition Facts

Per Serving:
559 calories; sugars 8.4g; fat 19.3g; cholesterol 118.3mg; saturated fat 6.9g; iron 4.2mg; sodium 1520.6mg; protein 44.2g; calcium 252.7mg; carbohydrates 50.6g.


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