Rating: 5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

They say the key to a good Cuban sandwich is soft bread; we say Ball Park® Buns fit the bill. If you don't have a panini press, make your sandwich in a pan on the stove, using the lid for a press.

Recipe Summary

6 hrs
6 hrs 20 mins
20 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Cuban Pulled Pork:


Instructions Checklist
  • Combine salt, garlic powder, onion powder, cumin, oregano, crushed red pepper, peppercorns, bay leaf, and lime/orange zest and juices in a bowl.

  • Place sliced onions and garlic cloves in the bottom of slow cooker. Top with pork shoulder and pour juice and spice mixture over the meat. Set slow cooker on low for 6 to 8 hours. When done, remove pork from cooker and let cool slightly. Then shred cooked pork into thick chunks using 2 forks. Pour remaining juices over pork to keep warm.

  • Preheat a panini press according to manufacturer's instructions.

  • Spread Dijon mustard on both sides of each hamburger bun. Then layer from bottom to top with pickles, red onions, 1/2 cup pulled pork per sandwich, sliced ham and Swiss cheese.

  • Brush outsides of buns with olive oil and place in panini press until cheese is melted.


Nutrition data for this recipe includes the full amount of the pulled pork. The actual amount of pulled pork consumed is 1/2 cup per serving.

Nutrition Facts

897 calories; protein 68.3g; carbohydrates 38.5g; fat 52.3g; cholesterol 229.9mg; sodium 2850.8mg. Full Nutrition