Slow-cooker Cubano
Serves 6
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
- 1 Teaspoon fresh orange juice
- 2 Tablespoons fresh lime juice (from 2 limes)
- 6 Six-Inch sub rolls
- â…“ Cup Dijon mustard
- 3 Ounces thinly sliced deli ham
- 3 Ounces thinly sliced Swiss cheese
- 1 Whole dill pickle, thinly sliced crosswise
Shopping List
- Boneless Pork Shoulder Roast
- Garlic
- Orange
- Lime
- 6-inch Sub Rolls
- Dijon Mustard
- Deli Ham
- Swiss Cheese
- Dill Pickle
Instructions
- 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 the slow cooker and keep warm.
- 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.