Cuban Pork Sandwiches

As these lovely summer days begin to fade and we become immersed in the routines of a new school year, to help me avoid lunchbox fatigue, I’ve got Katie Morford’s Best Lunch Box Ever on hand. I love the leftovers made over section where Katie shares dinners (such as her easy BBQ on a bun) which can be enjoyed a second time around and make their way into our lunches the following day. 

With Katie’s ideas and tips in mind, this month at the zen of slow cooking we’re sharing a series of delicious hot sandwiches.

Having just experienced my first Cuban Pork sandwich last week at 90 Miles Cuban Cafe in Chicago, I wanted to recreate it in my slow cooker so that in between school drop offs, pick ups and after school clubs while Meg and I are busy packaging up our first online orders and taking care of business for our Zen Blends, I don’t have to worry about what’s for dinner or indeed lunch the following day.

The pork is rubbed with a Cuban Adobo seasoning – a dry, savory marinade, to which orange and lime juice is added. Once it’s cooked, lay the slices onto toasted whole wheat baguette spread with mustard and topped with pickles and Swiss cheese. It’s texturally appealing and very tasty, with the crunch from the bread and softness of the pork. I recommend you put the pickles on the side if you have leftovers for lunch the next day, so that the bread retains a crunch.

Ingredients

2 tsp ground cumin
2 tsp ground oregano
1 tsp garlic granules
1/2 tsp ground black pepper
1 tsp salt
2 1/2 lb pork tenderloin
1/8 cup orange juice
1/8 cup lime juice
french baguette or wheat rolls, sliced in half
yellow mustard
sliced cucumber pickles
sliced Swiss cheese

In a small bowl mix the cumin, oregano, garlic, black pepper and salt. This is your Adobo.

Place the pork tenderloin in the bottom of your slow cooker and sprinkle the Adobo over the top and turn the pork to ensure it is coated with the mix.

Pour the orange and lime juice over the pork. Cover and cook for 3 hours on HIGH or 6 hours on LOW.

Toast the baguette on both sides, spread with your favorite mustard and layer the pork slices, Swiss cheese and pickles on top. Typical accompaniments include plantain chips and an avocado, tomato and red onion side salad. Serve the juices from your slow cooker alongside the sandwich and dip!

Zen Moment

“The larger the island of knowledge, the longer the shoreline of wonder.”

~Ralph W. Sockman