Name: Slow-Cooker Cubano Sandwiches
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 2 pounds pork tenderloin -; 7 tablespoons stone-ground mustard, divided -; 1 teaspoon pepper, freshly ground -; 1 pound fully cooked boneless ham steak, cut into 1/2-inch cubes -; 1 jar (16 ounces) whole baby dill pickles, undrained, sliced thick -; 2 cups shredded Swiss cheese -; 8 submarine buns, split -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Slow-Cooker Cubano Sandwiches

1. 2 pounds pork tenderloin -

2. 7 tablespoons stone-ground mustard, divided -

3. 1 teaspoon pepper, freshly ground -

4. 1 pound fully cooked boneless ham steak, cut into 1/2-inch cubes -

5. 1 jar (16 ounces) whole baby dill pickles, undrained, sliced thick -

6. 2 cups shredded Swiss cheese -

7. 8 submarine buns, split -

How to cook deliciously - Slow-Cooker Cubano Sandwiches

1. Stage

Rub pork with 3 tablespoons mustard, season with pepper and place in a 5- or 6-quart slow cooker. Add ham and pickles, including pickle juice. Cover and cook on low 6 hours or until tender, turning halfway through.

2. Stage

Shred pork with 2 forks. Sprinkle cheese over meat mixture; cover and cook until cheese melts, about 30 minutes.

3. Stage

When ready to serve, slice rolls and toast lightly in a toaster oven or broiler. Spread remaining mustard evenly over both sides. Using a slotted spoon, top rolls with meat mixture. Serve immediately.