1-Creating Slow Cooker Cuban Sandwiches starts with preparing the pork, the star of this dish. Begin by cutting the 4 pounds of boneless pork shoulder into 3 or 4 parts to help it absorb flavors better. Season it with 1 teaspoon of freshly ground black pepper and ¾ tablespoon of kosher salt for a solid base of taste.

2-Next, heat some olive oil in a large skillet and sear the pork on all sides until it’s golden brown, locking in those juices. Transfer the pork to a 6-quart slow cooker and mix up the marinade in a bowl with juice of 2 oranges, juice of 2 limes, 6 minced garlic cloves, 2 teaspoons ground cumin, 2 teaspoons dried oregano, ¼ teaspoon red pepper flakes, ¾ tablespoon kosher salt, 1 teaspoon freshly ground black pepper, and 2 tablespoons olive oil.

3-Step-by-Step Cooking Process: Pour the marinade over the pork in the slow cooker and add 2 bay leaves. Cover and cook on low for about 8 hours or on high for 4 hours until the pork is juicy and easy to shred. Once done, remove the bay leaves and shred the pork with forks for that perfect pulled texture.

4-To assemble the sandwiches, spread yellow mustard on the bottom half of each loaf of bread. Layer with 18 slices of Swiss cheese (or more), 18 slices of deli honey ham (or more), the shredded pork, 12 slices of pickles (or more), and extra Swiss cheese on top. Spread yellow mustard on the inside of the top half of the bread and place it over the fillings.

5-Mix 4 tablespoons of unsalted butter with ½ teaspoon garlic powder and brush it on the outside of the bread. Place the sandwich on a hot skillet and press it down with a heavy object like a cast iron skillet until golden brown on both sides. For the best results, this whole process takes about 45 minutes prep time plus the slow cooking duration.