I think there must be an unwritten rule about how many pork roasts one should make in a week. I’ve broken that rule — and I’m a little embarrassed to admit I can’t get enough. The Spraker family might be eating this Slow Cooked Crock Pot Cuban Sandwich again soon; don’t tell the Sweet Hubby. You know the old rule about feeding guests: never try a new recipe for company? I broke that rule too. In this case the guests were family, so forgiveness was likely. And honestly, they’ve heard “I’m trying a new recipe for the blog” so many times it barely registers.
Consider this a friendly warning: the flavors in this dish are dangerously good. If you’re not prepared to be eating pork roast twice a week, proceed with caution. If you are ready to embrace it, print this recipe, slip it in plastic, and stick it on the fridge. This dish belongs in the regular rotation — it’s straightforward and impressive, and anyone can pull it together quickly. Who doesn’t like being a kitchen rockstar?
When it’s done, assemble the sandwiches with your favorite buns, toast them, and serve. Then go put your feet up — you’ve earned your rockstar moment. That’s how easy this Slow Cooked Crock Pot Cuban Sandwich is. Está volao — it’s amazing!
If you’re eager for the recipe, it’s below. Stick around for the Tips and Tricks section for time-saving suggestions and notes that will help you get the best results. Anyone can make this, and it’s perfect for a family meal or for freezing portions for later.
Slow Cooked Crock Pot Cuban Sandwich
Ingredients
For the Pork Roast
- 2–3 lb Pork shoulder roast or Boston butt
- ¾ teaspoon salt
- ¾ teaspoon pepper
- 1 Tablespoon olive oil
- ½ cup orange juice
- 1 medium onion, quartered
- 1 head garlic, halved (so cloves are cut through)
- 3 teaspoons cumin
- 3 bay leaves
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons smoked paprika
- 1 teaspoon coriander
- ½ cup brown sugar
- Zest and juice of 1 orange
- Zest and juice of 3 limes
For assembling the sandwiches
- Unsalted sweet cream butter
- Thick buns or sub rolls
- Thick-sliced deli ham
- Provolone or Swiss cheese
- Dill pickles
- Whole grain mustard
- Salt and pepper
Instructions
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For the pork roast: Remove the pork from packaging. Using a sharp knife, score the fattest side in a crosshatch pattern, cutting about ½” into the fat layer. Season liberally with salt and pepper on all sides.
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Pour the olive oil and orange juice into the crock pot and place the roast on top with the fat side up.
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Tuck the quartered onion and halved head of garlic beside the roast — no need to peel them thoroughly; they’re for flavor.
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Add the remaining seasonings and brown sugar on top. Zest the orange and limes, then squeeze the juice over the roast. Press the spent fruit into the crock pot beside the meat to boost flavor.
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Cover and cook on low for 12 hours. The roast should be tender and falling apart when finished.
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To assemble the sandwiches: Heat a large skillet over medium. Lightly butter the inside of each bun and toast butter-side down in the skillet until golden.
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Layer shredded pork, thick-sliced ham, cheese, and pickles on the toasted bun. Spread mustard on the other half, close the sandwich, then press. Use a panini press or return the sandwich to the skillet, cover with foil and weight it with a heavy pan until the cheese melts.
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Serve hot. If desired, drizzle a small amount of the cooking juices over the meat for extra flavor.
Notes
- If you need to feed a crowd, scale the ingredients up — the method is the same.
- Always place the pork fat-side up in the crock pot so the fat juices baste the meat as it cooks. The fat will collect at the bottom of the pot, not stay on the roast.
- This recipe will likely work in a pressure cooker; I haven’t tested it here yet but it’s worth trying and adjusting cook time accordingly.
- Leftovers freeze well, though good luck having any left.
- Sometimes the citrus adds a slight bitter edge initially. A light sprinkle of extra salt on the shredded meat before assembling the sandwich usually balances that out.
- Portion size will determine how many sandwiches you get. Estimating about ¼ lb of cooked meat per sandwich is a reasonable guideline.
- If someone is hesitant about pickles or mustard, encourage a small taste — they often change their mind once they try the full combination.
- The pork is done when it starts to fall apart easily. If you need to cut it, let it cook longer until it shreds effortlessly.
- A small drizzle of cooking juices on the sandwich adds flavor — use sparingly.
- The pork often tastes even better the next day after the flavors have melded in the fridge.
- When removing the meat, discard the cooked onions, garlic, and citrus unless you plan to reduce the juices into a gravy or sauce.
PROCESS PHOTOS FOR SLOW COOKED CROCK POT CUBAN SANDWICH
TIPS AND TRICKS FOR SLOW COOKED CROCK POT CUBAN SANDWICH
- If you have a larger group, double or triple the recipe — it scales well.
- Always place the roast fat-side up so the melting fat bastes the meat while it cooks.
- Try this in a pressure cooker if you want a faster option; adjust cooking time and check for tenderness.
- Leftovers freeze well for quick meals later.
- If you notice a slight citrus bitterness, a light sprinkle of salt on the shredded meat balances the flavor.
- Plan on about ¼ lb of cooked meat per sandwich, but adjust to taste.
- Encourage picky eaters to try a small bite with pickles and mustard — it may change their mind.
- The meat is done when it easily falls apart; if you must cut it, it needs more time.
- A tiny drizzle of cooking juices on the sandwich adds a lot of flavor.
- Flavor deepens after resting in the refrigerator overnight.
- Discard cooked aromatics unless you want to reduce the juices into a sauce or gravy.
NUTRITION INFORMATION FOR SLOW COOKED CROCK POT CUBAN SANDWICH
WHERE THE RECIPE CAME FROM
This version was inspired by a delicious Cuban sandwich I tasted at Dad’s in Sacramento after attending the International Food Blogger Conference. After trying the sandwich and guessing the spices, I researched Cuban flavor profiles and developed my own take. The result is rich, savory, and balanced with bright citrus — simple and irresistible.
OTHER SANDWICHES YOU MIGHT ENJOY
Peanut Butter and Jelly Sandwich
The BEST Sandwich Ever
Grilled Chocolate Cheddar Sandwich
Crockpot Carnitas!
A VERSE TO SHARE
“The eye is the lamp of the body. If your eyes are healthy, your whole body will be full of light. But if your eyes are unhealthy, your whole body will be full of darkness. If then the light within you is darkness, how great is that darkness! No one can serve two masters. Either you will hate the one and love the other, or you will be devoted to the one and despise the other. You cannot serve both God and money.” — Matthew 6:22–24