Pork is slow cooked for hours + cheese + pickles + mustard then toasted until the cheese is melty and gooey. This riff on a Cuban sandwich will transport you to little Havana, and the cheesy zucchini crisps are an extra crunchy addition to this menu.
- 2 teaspoons ground cumin
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon kosher salt
- 2 teaspoons dried oregano
- 1 teaspoon ground black pepper
- 1/4 teaspoon crushed red pepper
- 3 to 4 cloves garlic, minced
- Juice of 1 lime (2 tablespoons…..use fresh, not bottled)
- Juice of 1 orange (2 tablespoons…use fresh, not bottled)
- 3 to 3 1/2-pound boneless pork shoulder
- One 24-inch sub roll, or other long sandwich roll
- Yellow mustard
- 1 pound Swiss, thick-sliced
- 2 cups dill pickles, or bread and butter pickles
- 2 red onions, thinly sliced
- 1 cup fresh cilantro, finely chopped
- 2 tablespoons unsalted butter, melted
- Favorite chips: Salt and Vinegar, BBQ, etc.
Mix the oil, salt, cumin, oregano, black pepper, red pepper, garlic, lime juice and orange juice in a small bowl. Make small slits in the pork with a paring knife and rub the pork liberally all over with the oil/spice mixture. Place the pork in a slow cooker and top with the remaining juices from the bowl. Cover and cook on low until tender, flipping once halfway through, about 6 hours.
Remove from the slow cooker and let cool slightly. With two large serving forks, shred the pork into thick chunks. Set the pork back into the slow cooker and keep warm in the cooking liquid.
Slice the roll open and spread both sides liberally with mustard. Layer on the Swiss, pulled pork, pickles, onions and sprinkle with cilantro. Brush melted butter over both sides of sandwiches. Using a Panini machine, press the sandwiches until the bread is golden brown, and the cheese is melted, about 3-5 minutes.
Cut the sandwich in half and serve with your favorite potato chips.