for the pork
2 lb boneless pork roast
juice and zest of 2 navel oranges
8 cloves of garlic, quartered
1 small onion, thinly sliced
2 tablespoons lime juice
1 tablespoon dried oregano
freshly ground black pepper
8 slices Swiss cheese
16 slices lean capicola
1/3 cup dill pickle slices, drained
2 tablespoons Dijon mustard
4 crusty long rolls
Place the ingredients for the pork in a 2- or 4-quart slow cooker. Cook on low for 8 hours. Remove from slow cooker and cut into bite sized pieces.
Spread the mustard on the roll. Line each with the cheese, capicola and pickles. Top with pork. Serve immediately.
I’ve been in bit of a sandwich mood lately. Which is odd, because normally I go through long periods of severe sandwich ennui, at times bordering on sandwich loathing.
I like hot sandwiches but I don’t always feel like panino and I don’t always have the time to roast meat for lunch or a quick dinner so I’ve been using the slow cooker to cook the meat. I am embarrassed I didn’t think of this before, it would have have been a great addition to my first cookbook but better late than never, right? This sandwich is sort of a riff on the classic Cuban. I used Dijon instead of yellow mustard, upgraded to capicola from basic ham and while the meat is hot and helps melt the traditional Swiss, I didn’t press the sandwich. Instead, I used crusty bread from our local Italian store. It was so good! All of flavors of a Cuban, but much easier (and faster!) to make. I felt like the pork had a depth of flavor that the pork in sandwiches often lack, another plus in the slow cooker column. So go forth and make this sandwich, you won’t regret it!