Cuban Pork Sandwiches

Lime juice-infused red onions add flavor to these pulled pork sandwiches.

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  • Makes: 10 servings
  • Serving Size: 1 sandwich
  • Prep: 30 mins
  • Slow Cook: 10 hrs to 12 hrs (low) or 5 to 6 hours (high)

Cuban Pork Sandwiches

Directions

  1. Trim fat from meat. Place meat in a 4- to 5-quart slow cooker. In a medium bowl combine cilantro, broth, onion wedges, pepper rings, vinegar, mustard, garlic, oregano, cumin, salt, and black pepper. Pour broth mixture over meat.
  2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
  3. Before serving, in a large skillet heat oil over medium-high heat. Add red onions; cook for 3 to 5 minutes or until tender, stirring occasionally. Carefully add lime juice; cook and stir until juice is evaporated.
  4. Using a slotted spoon, remove meat from cooker; cool slightly. Using two forks, pull meat apart into shreds. Toss meat with half of the cooking liquid. Divide shredded meat among rolls; top with red onions and, if desired, pickle slices. If desired, serve with the remaining cooking liquid.

From the Test Kitchen

For easy cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker. Once the food is out of your slow cooker liner, simply dispose of the liner. Note: Do not lift or transport liner with food inside.

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Nutrition Facts (Cuban Pork Sandwiches)

  • Per serving:
  • 307 kcal ,
  • 10 g fat
  • (3 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 81 mg chol. ,
  • 675 mg sodium ,
  • 25 g carb. ,
  • 5 g fiber ,
  • 3 g sugar ,
  • 28 g pro.
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