25 to 30 cloves garlic, smashed with the flat end of a chef’s knife and peeled
½ cup orange juice
Juice of 4 limes
2 bay leaves
1 tablespoon dried oregano
1 ½ to 2 teaspoons kosher salt
To make the sandwiches:
¼ cup yellow mustard
4 whole dill pickles, thinly sliced or chopped
8 ounces cooked ham
8 ounces sliced Swiss cheese
6 hoagie rolls
In this twist on the classic Cuban sandwich, refrigerating the slow cooker pork overnight changes the texture, making it more firm yet still very moist and rich. Make it a Cuban-themed night and serve with a Daiquiri.
1Add the first 7 ingredients to a large slow cooker and cook on low for 10 hours. Let it cool for a couple hours and then move slow cooker insert into the refrigerator with lid askew to allow for air to flow from the top. Refrigerate overnight. When ready to serve use a large spoon to scoop off all of the fat hardened on the surface.
2Remove pork and slice into ½-inch slices against the grain.
3Transfer remaining juices to a medium sauce pan and bring to a low simmer.
4To build the sandwiches spread mustard on both sides of an open roll Build the sandwich in the following order: slices of cheese, slices of pork with a bit of the sauce drizzled on top, slices of boiled ham, more slices of pork and sauce, pickles, and more cheese.
5Heat a cast iron pan on medium-low heat and add a sandwich. Place something heat-proof and heavy on top of the sandwich (like another cast iron pan). Cook for 4 to 5 minutes and then, using a spatula, flip the sandwich over, place the heavy object back on top and cook for another 4 to 5 minutes.
6Use the remaining juice as a dip for the sandwiches.
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