Cuban-Style Pork Sandwiches |
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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 10 |
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Loaded with tangy flavor, this is a lighter version of a favorite restaurant-style sandwich. If you donât have a panini maker, tuck the sandwiches under the broiler until the bread is browned and the cheese melted. âRobin Haas, Cranston, Rhode Island Ingredients:
1 large onion, cut into wedges |
3/4 cup reduced-sodium chicken broth |
1 cup minced fresh parsley |
7 garlic cloves, minced and divided |
2 tablespoons cider vinegar |
1 tablespoon plus 1-1/2 teaspoons lemon juice, divided |
2 teaspoons ground cumin |
1 teaspoon ground mustard |
1 teaspoon dried oregano |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 boneless pork shoulder butt roast (3 to 4 pounds) |
1-1/4 cups fat-free mayonnaise |
2 tablespoons dijon mustard |
10 whole wheat hamburger buns, split |
1-1/4 cups (5 ounces) shredded reduced-fat swiss cheese |
1 medium onion, thinly sliced and separated into rings |
2 whole dill pickles, sliced |
Directions:
1. Place onion wedges and broth in a 5-qt. slow cooker. In a small bowl, combine the parsley, 5 garlic cloves, vinegar, 1 tablespoon lemon juice, cumin, mustard, oregano, salt and pepper; rub over pork. Add to slow cooker. Cover and cook on low for 6-8 hours or until meat is tender.
2. Remove meat; let stand for 10 minutes before slicing. In another small bowl, combine the mayonnaise, mustard and remaining garlic and lemon juice; spread over buns. Layer bun bottoms with pork, cheese, sliced onion and pickles; replace tops.
3. Cook on a panini maker or indoor grill for 2-3 minutes or until buns are browned and cheese is melted. Yield: 10 servings.
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