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A traditional Cuban mojo sauce, or marinade, is made with citrus and garlic. This delicious pork loin is marinated, cooked in a slow cooker, then shredded and made into sandwiches.
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Original reipce makes 2 dozen Change Servings
COMBINE melted Outshine bars, pork, cilantro, garlic, cloves, oregano and bouillon in a large, resealable plastic bag. Seal and press with fingers to incorporate flavors. Refrigerate for 1 hour.
PLACE bag contents into a slow cooker. Add chicken broth. Cook for 2 ½ hours on high.
REMOVE pork from slow cooker and shred. Soak in some of the leftover juices to keep pork moist.
SPREAD 1 tablespoon mustard on bottom half of bread. Layer with 3 tablespoons shredded pork, 2 slices of ham, 1 slice of cheese and 2 pickle strips. Top with top half of bread. Repeat with remaining ingredients.
HEAT a large skillet over medium heat. Place sandwiches in skillet and press with a cast iron skillet for 3 minutes. Slice and serve.
TIP: If telera bread is not available, use French bread or bolillos.
|Calories from Fat||130|
|Total Fat 15g||23%|
|Saturated Fat 6g||32%|
|Total Carbohydrate 57g||19%|
|Dietary Fiber 2g||9%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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