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Cuban-Style Pork Sandwich

Author: Anita's Table Talk


For the Marinade

  • 2 Tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 Tablespoon dried oregano
  • 1 1/2 Tablespoons ground cumin
  • 1/4-1/2 teaspoon dried red chili flakes
  • 4 cloves garlic, peeled and roughly chopped (or minced)
  • 2 oranges, juiced
  • zest from 1 orange
  • 1 lime, juiced
  • zest from 1 lime
  • ½ cilantro, finely chopped

For the Pork

  • 1 cup chicken broth
  • 2 bay leaves
  • 1 medium onion, sliced
  • 2 pounds boneless pork loin or shoulder
  • 1 long Cuban or French bread roll or rolls of choice
  • 3 Tablespoons yellow mustard
  • 8 thin slices Swiss cheese
  • 1 cup sliced dill pickles
  • 8 thin slices deli ham


For the Mojo-Style Marinade

  • MIX the oil, salt, cumin, oregano, black pepper, red chili flakes, garlic, lime juice, orange juice and orange zest, and cilantro in a small bowl. (Using a blender or food processor is even better)

For the Pork

  • PLACE marinade and pork in Ziploc plastic bag. SEAL and MARINATE overnight for best results.
  • PLACE the pork in a slow cooker. TOP with marinade, sliced onion and chicken broth. COVER and COOK on low until tender, 4-6 hours.
  • REMOVE from the slow cooker and let COOL slightly. SHRED the pork into chunks with 2 forks. RETURN pork to slow cooker to keep warm in the cooking liquid.
  • SLICE rolls open and SPREAD both sides with mustard. LAYER Swiss, ham, pork and pickles. SERVE.