Alright folks, we are so close to being back to school. Back to the daily grind. Back to busses and homework and activities and inevitably….dinner struggles. Because, how are you suppose to get a homemade warm meal on the table that (generally) everyone will enjoy when you are driving around multiple fields at multiple times and don’t come home until post dinner time?
Well let me tell you.
These slow cooker Cuban sandwiches are a pretty darn good answer.
They took me all of five minutes to prep during the day and my slow cooker did all the work. Then come dinner time I made sandwiches for whoever was ready to eat. I even made a few ahead of time, wrapped in foil, and kept warm in the oven until the older ones stumbled in the home tired, dusty, and, of course…….hungry.
Just the way I like them.
Happy (almost!) back to school!
SLOW COOKER CUBAN SANDWICHES
Recipe from Real Simple
2 pounds boneless pork shoulder roast (Boston butt)
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 sub rolls
⅓ cup Dijon mustard or spicy mustard
3 ounces thinly sliced deli ham
3 ounces thinly sliced Swiss cheese (we used Provolone)
Dill pickles, for topping
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.
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.