Cuban Pork Sandwich Recipe
Servings: 10
Calories: 291kcal
Ingredients
- 3-4 lb boneless pork shoulder roast
- 1 large yellow onion, cut into wedges
- 1 cup low-sodium chicken broth
- 2 Tbsps dried parsley
- 7 cloves garlic, minced and divided
- 2 Tbsps apple cider vinegar
- 2 Tbsps lemon juice, divided
- 2 tsps ground cumin
- 1 tsp dried mustard
- 1 tsp dried oregano
- 1 ¼ cups fat-free mayonnaise
- 2 Tbsps Dijon mustard
- 10 whole-wheat hamburger buns, split
- Swiss cheese slices
- 1 medium sweet onion, sliced
- dill pickles, sliced
Instructions
- Place onion wedges and chicken broth in slow cooker.
- In a small bowl, combine parsley, 5 cloves minced garlic, vinegar, 1 tablespoon lemon juice, cumin, dried mustard, oregano, ½ teaspoon salt and ½ teaspoon pepper. Rub over pork.
- Add pork to slow cooker. Cover and cook on low 6-8 hours until meat is tender.
- Take meat out of slow cooker and let stand 10 minutes before slicing.
- In another small bowl, combine mayonnaise, Dijon mustard, remaining 2 cloves minced garlic and 1 tablespoon lemon juice; spread over buns.
- Layer bun bottoms with pork, cheese, sliced sweet onion and pickles; replace tops.
- Cook on a panini maker or indoor grill until buns are browned and cheese is melted, 2-3 minutes.
Nutrition
Calories: 291kcal