This slow cooker Cuban sandwich has been my go-to comfort lunch for years. I fell in love with the combination of citrusy mojo-soaked pork and the tang of yellow mustard the first time I let a pork shoulder slow-cook all afternoon. The pork becomes so flavorful and tender that it almost melts into the bread, and the contrast of sweet ham, melty Swiss, crisp pickles, and the bright pop of mustard creates a perfect bite every time. I discovered this adaptation during a busy week when I needed something hands-off but celebratory enough for guests — it’s simple enough for a weekday and impressive enough for a weekend gathering.

What makes this preparation special is the mojo marinade: fresh orange and lime juices, garlic, cumin, and oregano that infuse the pork as it simmers in the slow cooker. Searing the shoulder before slow-cooking builds caramelized flavor, and finishing the sandwich on a press or under a heavy skillet gives a crispy crust and melty interior that make it irresistible. I often make a double batch of shredded pork to freeze in portions so I can pull a Cuban sandwich together in less than 20 minutes on busy days. Each sandwich is rich and satisfying; at about 974 calories per serving, it is a substantial main-course option for lunch or dinner.

Ingredients

• Boneless pork shoulder (4 pounds): Choose a well-marbled cut for the best texture; the fat keeps the meat moist during long cooking. Trim excess fat if very thick, but leave some for flavor. Look for a roast labeled "pork butt" or "Boston butt".
• Fresh citrus: Juice of 2 oranges and 2 limes — fresh juice brightens the marinade unlike bottled varieties. The acid helps tenderize and layers of citrus balance the richness.
• Garlic and spices: 6 cloves garlic, 2 teaspoons cumin, 2 teaspoons dried oregano, 1/4 teaspoon red pepper flakes, kosher salt, and freshly ground black pepper — these create the classic mojo profile with savory, herbaceous, and slightly spicy notes.
• Olive oil and bay leaves: 2 tablespoons olive oil for the marinade and some oil for searing; bay leaves add subtle depth during slow cooking.
• Bread and fillings to assemble: 2 loaves Cuban or Italian bread (or similar soft-crust loaves), about 18 slices Swiss cheese, 18 slices deli honey ham, 12 pickle slices, yellow mustard — quality bread will hold up to the juicy filling without becoming soggy.
• Finishing butter: 4 tablespoons unsalted butter melted with 1/2 teaspoon garlic powder to brush the outside before pressing for a crisp, golden crust.

Instructions

Prepare the pork and sear: Cut the 4-pound pork shoulder into 3 or 4 large pieces so the marinade penetrates evenly. Season generously with kosher salt and freshly ground black pepper. Heat a few tablespoons of olive oil in a large skillet over medium-high heat and sear each piece until a deep, golden crust forms on all sides, about 3 to 4 minutes per side. This Maillard reaction adds concentrated flavor that carries through the long cook. Combine the mojo marinade: In a mixing bowl whisk together juice of 2 oranges and 2 limes, 6 minced garlic cloves, 2 teaspoons ground cumin, 2 teaspoons dried oregano, 1/4 teaspoon red pepper flakes (adjust to taste), 3/4 tablespoon kosher salt, 1 teaspoon freshly ground black pepper, and 2 tablespoons olive oil. Pour this over the seared pork in a 6-quart slow cooker and tuck in 2 bay leaves. The citrus acid will gently tenderize the connective tissue over the long cooking time. Slow-cook until fall-apart tender: Cover and cook on LOW for about 8 hours or on HIGH for 4 hours. For LOW, expect roughly 8 hours until the pork is easily shredded with forks. The internal temperature will reach well past 190°F when collagen has broken down; visual cues are the meat pulling apart when nudged with a fork. Shred and finish the pork: When done, transfer pork to a cutting board and shred with two forks or meat claws, removing and discarding bay leaves. Spoon some of the cooking juices back into the shredded meat to keep it moist. Taste and adjust seasoning — a pinch more salt or a squeeze of lime can brighten the flavor. Assemble the sandwiches: Slice loaves into 6 sandwich-length pieces, split open, and spread yellow mustard on the bottom halves. Layer Swiss cheese, honey ham, a generous portion of shredded pork, pickle slices, and additional cheese. Spread mustard on the inside of the top halves and close the sandwiches. Butter and press: Melt 4 tablespoons unsalted butter in the microwave and stir in 1/2 teaspoon garlic powder. Brush the butter mixture on the outside of both top and bottom of each sandwich. Place sandwiches on a hot panini press or a hot cast iron skillet; if using a skillet, press each sandwich with another heavy skillet until bread is golden and cheese melted, about 3 to 5 minutes per side. Serve immediately while hot and crunchy.

Storage Tips

Cool shredded pork completely before storing to avoid condensation that makes it watery. For the refrigerator, use airtight containers and consume within 3 to 4 days. For longer storage, portion the pork into freezer-safe bags, squeeze out excess air, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently with a splash of reserved cooking juices or broth to restore moisture. When reheating sandwiches, wrap them in foil and warm in a 350°F oven until heated through, then briefly press or pan-fry to re-crisp the bread.

Ingredient Substitutions

If Cuban bread is unavailable, a soft Italian loaf is an excellent substitute; baguettes will be too crusty. Substitute orange with pineapple juice in a pinch for a fruitier marinade, but reduce the amount slightly to avoid excess sweetness. Swap honey ham for smoked ham or roast turkey for a lighter sandwich. For a lower-sodium version, choose low-sodium ham and reduce added salt in the marinade; add fresh herbs like cilantro or parsley to brighten the final flavor.

Serving Suggestions

Serve these sandwiches with simple sides like sweet plantain chips, black bean salad, or a crisp green salad dressed in lime vinaigrette. Garnish with extra dill pickle slices on the side and offer pickled red onions for extra tang. For a party, cut sandwiches into halves or thirds and arrange on a platter for easy sharing. A cold cerveza or a crisp sparkling water with lime pairs beautifully with the richness of the sandwich.

Cultural Background

The Cuban sandwich, or "Cubano," has roots in Cuban and Cuban-American communities, especially in Tampa and Miami. Traditional versions include roast pork, ham, Swiss cheese, pickles, and mustard on Cuban bread, then pressed. My slow-cooker approach respects those elements while using modern convenience. The mojo citrus marinade is a staple in Cuban cooking, where garlic, citrus, and oregano are classic flavoring agents for pork and seafood.

Seasonal Adaptations

In summer, grill the assembled sandwiches briefly on a hot griddle for a smoky touch and serve with a bright tomato-corn salad. In colder months, add a spoonful of warm black beans or slow-roasted peppers to the sandwich filling for heartier fare. For holiday gatherings, make sliders using small rolls and a thinner layer of pork to create appetizer-sized bites that still deliver the essential flavor profile.

Meal Prep Tips

Cook pork on a weekend and portion into 6-serving packs for quick lunches. Keep cheese and pickles separate until assembly to maintain texture. Pre-slice loaves and store wrapped at room temperature for a day, or freeze slices for longer storage. For busy mornings, assemble sandwiches, wrap tightly in parchment and foil, and refrigerate; press and toast them right before serving to keep the crust crisp.

Whether you make these for a family dinner or a casual gathering, this slow-cooked approach produces deeply flavored pork and reliably delicious sandwiches. Enjoy the process of slow cooking and the reward of a perfectly pressed, golden sandwich full of contrasting textures and bold flavors.