These slow cooker Cuban sandwiches are a favorite in my house! Perfectly toasted on the outside, warm and melty inside, and made with the most flavorful pork ever!
The slow-cooked mojo pork is served on soft Cuban bread with ham, pickles, cheese, and mustard. It’s then pressed until melty and toasted.
Serve your Crockpot Cuban sandwich with a side of black beans or fried plantains. I can’t think of a better quick and easy meal to look forward to at the end of the day!
I love a good sandwich, especially when it’s piled high with all the fillings! An Avocado BLT and Turkey Mozzarella Focaccia Sandwich are two more favorites, but there’s just something about this slow cooker Cuban sandwich that makes it the most requested in my house. It’s just as good as my Cuban Sliders!
Cuban sandwich, also known as a Cubano, is very popular especially in the South Florida area. It consists of a pressed sandwich or panini made with mustard, Swiss cheese, ham, roasted mojo pork, and pickles.
Every time I visit my aunt in Miami, the first thing we always do is grab Cubanos for lunch and a strong cup of Cuban coffee.
To recreate it at home, I made a slow cooker version that my entire family loves! The signature flavors that make up the slowly cooked pork come from the mojo marinade. It’s vibrant and citrusy flavor with the perfect amount of garlic and spice.
And now you don’t need to wait to order it from your favorite Cuban spot! Making this slow cooker Cuban sandwich is so easy. And as a bonus, this recipe yields enough for next day’s lunch!
Looking for more slow cooker recipes? Try my Slow Cooker Chicken Stew or Slow Cooker BBQ Ribs.
Why I love making this slow cooker Cuban Sandwich:
- SO flavorful! The mojo marinade really adds vibrant, zesty, and savory flavors to the slow cooked pork.
- Perfect bread-to-filling ratio. Because you’re making this crockpot Cuban sandwich at home, you get to control the filling. I like mine with extra pork.
- Simple and easy. The slow cooker does most of the work, and assembling the sandwiches is a breeze.
Best Bread for Cuban Sandwich
Traditionally, these are made with Cuban bread. It’s not crusty or crumbly, but perfectly soft yet can hold its own when held under a press due to its thin crust.
However, Cuban bread can be difficult to find depending on where you live, so I always recommend a loaf of Italian bread as a substitute. Anything with a light crust and a soft center is ideal.
Avoid any bread that is too soft or fluffy (like, brioche wouldn’t work here) or anything too crusty or hard.
Ingredient Notes
Making a Cubano is super simple, but it’s the quality of the ingredients that make the difference! I included a few notes from recipe testing that I hope you find helpful. Quantities are listed in the recipe card down below, as always.
- Pork shoulder: Boneless or bone-in. This relatively fatty cut keeps the pork moist and tender. You’ll need to cut it into 4 chunks for more surface area for the flavors of the marinade to do its work.
- Oranges and limes: Freshly squeezed. These are key ingredients in traditional mojo marinade. You can’t beat the flavor of freshly squeezed, so I highly recommend it over bottled juices.
- Minced garlic: Aromatics for depth of flavor.
- Bay leaves: Adds subtle aromatic flavor.
- Ground cumin, dried oregano, and red pepper flakes: The cumin and oregano give the marinade those bold flavors. If you don’t like spicy, omit the red pepper flakes.
- Salt and pepper
- Olive oil: When added to the marinade, this helps to maintain moisture and ensure the flavors are evenly dispersed around the pork.
- Cuban bread (or Italian bread): If you can’t find Cuban bread, a loaf of soft Italian bread is a good substitute.
- Swiss cheese: The sharpness of sliced Swiss cheese pairs well with tangy mustard and balances the meatiness of each bite.
- Deli honey ham: I love the sweetness of honey ham, but use whatever kind you prefer.
- Pickle slices and yellow mustard: Two must-have ingredients for Cuban sandwiches. For tangy flavor and a crunchy texture.
- Unsalted butter and garlic powder: Melted butter gets brushed over top of the bread before being pressed for even more flavor, a golden color, and a crispy texture.
Step-by-Step Tutorial
The slow cooker does most of the work here! And prepping the sandwiches is very easy and simple. Let me show you how it’s done!
Step 1 | Make the mojo marinade
In a bowl or measuring cup, combine the freshly squeezed orange and lime juices, minced garlic, ground cumin, dried oregano, red pepper flakes, salt, pepper, and olive oil. Whisk to combine and set aside.
Step 2 | Sear the pork
Cut the pork shoulder into three or four sections. It’ll be easier to sear the meat this way and ensure even more of it gets that flavor because more of the marinade will get absorbed.
Sear in a large skillet until brown on all sides. You may need to work in batches if all of your pieces don’t fit at once. Searing locks in all the flavor and moisture.
Place the pork in a 6-quart slow cooker. Pour the prepared mojo marinade and add the bay laves into the slow cooker.
Step 3 | Slow cook for 8 hours
Place the lid on the slow cooker and cook on LOW for 8 hours or HIGH for 4 hours until nice and fall-apart tender. It should fall apart easily when shredded with a fork.
Step 4 | Assemble the sandwiches
Now the fun part! Slice the bread in half and spread mustard on both halves. Layer with Swiss cheese, the honey ham, and then the slow cooked pork. Top with pickle slices and another slice of cheese. Top half of the bread and place it on top of the filling.
Melt butter and garlic powder in the microwave and brush the outside of the bread with it. Place the sandwich on a hot skillet and use a heavy cast iron skillet to press it down until brown on both sides.
Now it’s ready. That’s it! This slow cooker Cuban sandwich is so incredibly delicious.
Make Ahead Tips
While I don’t recommend assembling the entire slow cooker Cuban sandwich ahead of time, there are parts of it you can make ahead, the most obvious one being the pork.
Cook the pork in the Crockpot as directed and shred. Let it cool completely and store in an airtight container in the fridge overnight. Then, warm it up just before you assemble the sandwich.
In fact, the flavors get better the next day!
Pairing and Serving Ideas
A Cuban sandwich is commonly served with Cuban style black beans and fried plantains. I always order side dishes from my favorite local Cuban restaurant whenever I am making this recipe at home.
You can also serve with chips, or try my Roasted Potato Wedges and Crispy Herb Roasted Potatoes, as well as a side of this simple Mexican Coleslaw.
Turn these into Cuban sliders for a mini version. Great for serving a party! I also use it to make rice bowls or salads the next day whenever I have leftovers.
Looking for more delicious sandwiches? Try these!
Recipe FAQs
If you have a panini press, that would be ideal. If not, you can use a heavy bottomed cast iron skillet to press down the sandwich on a hot skillet.
Ideally Cuban bread. If you can’t find it, a loaf of soft Italian bread works just as well.
You can cook the pork 1-2 days before, let it cool and store and refrigerate in an airtight container. Before assembling the sandwiches, reheat over the stovetop or microwave oven.
This post was originally published in 2019 and updated in January 2025 to include new photos and information.
Tips for Success
- You can use bone-in or boneless pork shoulder. I highly recommend pork shoulder rather than leaner cuts like pork tenderloin. It’s got a bit more fat, so it turns out extra juicy, tender, and flavorful.
- At first, it may look like there isn’t enough marinade or liquid in the slow cooker, but the pork will release its juices as it cooks.
- For extra crispy ends on the meat, once it is shredded, arrange it on a baking sheet and place it under the broiler for a few minutes.
- The pork tastes even better the next day, so be sure to save some for a second round! It’s great for lunch or meal prep.
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Slow Cooker Cuban Sandwich
This is my favorite Cuban sandwich recipe, packed with sweet ham, melty cheese, pickles, and yellow mustard. The pork is slow cooked in a mojo marinade until super flavorful and fall-apart tender. The sandwiches are pressed until toasty and golden brown.
Instructions
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Cut the pork shoulder into 3 or 4 parts. This will allow the marinade to do a better job with flavor. Season with salt and pepper all over the pork. In a large skillet, heat a few drizzles of olive oil, and sear on all sides until golden brown. Transfer to a large 6-quart slow cooker.
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In a mixing bowl, combine the freshly squeezed orange juice, lime juice, minced garlic, cumin, oregano, red pepper flakes, ¾ tablespoon Kosher salt, pepper, and olive oil. Add this marinade to the slow cooker, along with the bay leaves.
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Cover and cook on LOW for about 8 hours until juicy and fall-apart tender, or HIGH for 4 hours.
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When ready, roughly shred with a fork. Discard the bay leaves.
Assemble the sandwiches:
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For each sandwich, spread mustard on the bottom half of the bread, layer cheese slices, followed by ham slices and shredded pork. Then, add pickle slices and more cheese.
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Spread the inside of the top bread half with mustard and place on top.
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In the microwave oven, melt 4 tablespoons of butter. Mix with garlic powder, and then brush on the outside of the bread on both sides.
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Place on a hot skillet, and press the top with something heavy (I use a heavy cast iron skillet) until golden brown on both sides. Enjoy warm and toasty!
Notes
- Cuban bread can be hard to find, depending on where you live. A very close substitute is a loaf of Italian bread, which is soft in the center and has a thin crust that can hold up the filling.
- Make ahead: Cook the pork as directed and shred. Let cool completely, transfer to a container, and keep refrigerated until ready to assemble the sandwiches. Reheat before using.
- Freezing: Freeze shredded pork in freezer-friendly bags for up to 3 months. Thaw in the fridge overnight before reheating.
Disclaimer: Nutritional values (per serving) are approximates only.
Nutrition
Serving: 1sandwich | Calories: 974kcal | Carbohydrates: 17g | Protein: 103g | Fat: 54g | Saturated Fat: 23g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 0.4g | Cholesterol: 301mg | Sodium: 4638mg | Potassium: 1913mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1382IU | Vitamin C: 37mg | Calcium: 701mg | Iron: 5mg
