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Cuban-Style Shredded Pork Panini

Cuban-Style Shredded Pork Panini

Course: Sandwiches

Products: Panini & Sandwich Grills, Slow Cookers

Ingredients:

  • 1/4 cup fresh orange juice
  • 2 Tablespoons fresh lime juice
  • 2 Tablespoons fresh lemon juice
  • 2 Tablespoons olive oil
  • 1 Tablespoon lime zest
  • 4 cloves garlic, minced
  • 1 Tablespoon ground cumin
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon crushed red pepper
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 5 pound boneless pork shoulder
  • Cuban bread or sub rolls
  • Yellow mustard
  • Sliced Swiss cheese
  • Sliced baked ham
  • Dill pickles

Directions:

  1. Combine juices, olive oil, zest, garlic and seasonings. 
  2. Place pork in large resealable plastic bag. Pour marinade over pork and refrigerator several hours or overnight.
  3. Place roast in slow cooker crock.
  4. Cover and cook on HIGH 4 to 5 hours or LOW 7 to 8 hours. Remove pork to cutting board. Reserve juices in crock.
  5. Shred pork. Add to crock and stir to combine with juices.
  6. Preheat panini press.
  7. Spread rolls with mustard. Layer cheese, ham, shredded pork and pickles in roll.
  8. Place in panini press and grill until toasted.

Serves: 6-8

TEST KITCHEN TIP:  If your pork roast is packaged with a salt solution, reduce the amount of salt to 1/2 teaspoon.

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