Cuban Sandwiches with Cilantro-Lime Mayonnaise

Come home to these slow-cooked sandwiches made with pork that’s spread with cilantro-lime mayonnaise - perfect for Caribbean-style dinner.

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  • prep time 15 min
  • total time 8 hr 25 min
  • ingredients 14
  • servings 12
 

Ingredients

Sandwiches

2
large sweet onions, thinly sliced
2
teaspoons dried minced garlic
1 1/2
teaspoons ground cumin
1
teaspoon salt
1
teaspoon coarse ground black pepper
1
can (10 oz) frozen margarita mix, thawed
1
boneless pork butt or shoulder blade roast (3 1/2 to 4 lb)
1/4
cup chopped fresh cilantro
2
loaves ciabatta bread (12 oz each)
6
to 8 large leaves leaf lettuce

Cilantro-Lime Mayonnaise

1
cup light mayonnaise
2
tablespoons fresh lime juice
1
clove garlic, finely chopped
2
tablespoons chopped fresh cilantro

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Spray 4- to 5-quart slow cooker with cooking spray. Place onions in slow cooker. In small bowl, mix dried minced garlic, cumin, salt, pepper and 1 tablespoon of the margarita mix to form paste. Pat mixture on top and sides of roast (if roast comes tied or in netting, remove before rubbing with spice mixture). Place roast on onions. Pour remaining margarita mix around roast.
  • 2 Cover; cook on Low heat setting 8 to 10 hours or until meat is tender.
  • 3 Remove pork; when cool enough to handle, shred with 2 forks. Return meat to slow cooker; stir in 1/4 cup cilantro.
  • 4 In small bowl, mix Cilantro-Lime Mayonnaise ingredients. Slice each loaf of ciabatta bread in half horizontally. With slotted spoon, spoon pork mixture onto bottom halves of bread. Top each with 3 to 4 lettuce leaves. Spread about 1/2 cup Cilantro-Lime Mayonnaise on top halves of bread; place over lettuce. Cut into slices. Discard liquid in slow cooker.
  • 1 Spray 4- to 5-quart slow cooker with cooking spray. Place onions in slow cooker. In small bowl, mix dried minced garlic, cumin, salt, pepper and 1 tablespoon of the margarita mix to form paste. Pat mixture on top and sides of roast (if roast comes tied or in netting, remove before rubbing with spice mixture). Place roast on onions. Pour remaining margarita mix around roast.
  • 2 Cover; cook on Low heat setting 8 to 10 hours or until meat is tender.
  • 3 Remove pork; when cool enough to handle, shred with 2 forks. Return meat to slow cooker; stir in 1/4 cup cilantro.
  • 4 In small bowl, mix Cilantro-Lime Mayonnaise ingredients. Slice each loaf of ciabatta bread in half horizontally. With slotted spoon, spoon pork mixture onto bottom halves of bread. Top each with 3 to 4 lettuce leaves. Spread about 1/2 cup Cilantro-Lime Mayonnaise on top halves of bread; place over lettuce. Cut into slices. Discard liquid in slow cooker.

EXPERT TIPS

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Expert Tips

Margarita mix is a lime-flavored nonalcoholic frozen drink mix. Look for it in the freezer section near the other frozen juices.

Ciabatta is a long, oblong-shaped bread with a soft interior and crisp crust. If desired, you can use loaves of Italian bread instead.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
590
(
Calories from Fat
240),
% Daily Value
Total Fat
27g
27%
(Saturated Fat
8g,
8%
Trans Fat
0g
0%
),
Cholesterol
105mg
105%;
Sodium
730mg
730%;
Total Carbohydrate
48g
48%
(Dietary Fiber
2g
2%
  Sugars
12g
12%
),
Protein
38g
38%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
8%;
Calcium
6%;
Iron
20%;
Exchanges:
2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.