Slow-Cooker Cuban Sandwiches

• total time: 8 hrs

Ingredients

2 lb. boneless pork shoulder roast, trimmed of excess fat

6 garlic cloves, finely chopped

1 t. Kosher salt

1 cup chicken stock

1 t. orange zest plus 1 t. fresh orange juice

2 T. fresh lime juice

6 6-inch sub rolls

1/3 cup Dijon mustard

3 oz. thinly sliced deli ham

3 oz. thinly sliced swiss cheese

1 whole dill pickle, thinly sliced crosswise

Directions

Rub the pork with the garlic and salt and place in a 5-6 quart slow cooker. Add the chicken stock, orange zest, and orange juice. Cover and cook on low until the pork is very tender, 7 to 8 hours. Pull pork into pieces and toss with the lime juice. Return to slow cooker and keep warm.

Preheat broiler with the oven rack 6 inches from heat. Split the rolls lengthwise. Spread the mustard on the bottom halves and top evenly with the pork, ham, and swiss cheese. Broil just until the cheese is melted, 1 to 2 minutes. Top with the pickles and sandwich with the tops of the rolls.