Lisa Harp, Valdosta Today Food Contributor
I was preparing for a catering job the other day and needed a slow cooker, or as we used to say, crock pot. My husband even asked if they still made them. I told him, absolutely, and they’re still a great tool to have in your kitchen.
Sliders have become a big deal, it seems. Most casual restaurants have the generic burger sliders, but now almost any sandwich has been shrunk into slider-size.
Using those two areas (slow-cooked meat and sliders) I offer you Slow Cooked Cuban Sliders. It comes from the blog Bev Cooks.
Cuban sandwiches, or Cubano, have become more popular and we need a change from burgers, dogs and chicken. So, let’s hit the pig two ways.
A tip from the author is to not leave out certain ingredients, like the mustard and pickles, as they add a different flavor profile for the sandwiches. I hate folks that pick apart recipes because they (don’t think) they like this or that (especially with my salads). It’s there for a reason, so eat it for goodness sake.
Enough fusing, enjoy.
Servings: 8
Ingredients
* 1 (3.5 pound) pork shoulder, trimmed of as much fat as possible
* 1 heaping Tbs. cumin
* 1 heaping Tbs. dried oregano
* 2 tsp kosher salt
* 1 Tbs. extra-virgin olive oil
* 4 cloves smashed garlic
* 1 medium white onion, thinly sliced
* 1 lime, for the juice
* 1 cup orange juice
* 1/2 cup chicken stock
* 8 slices ham
* 8 slices swiss cheese
* Dijon mustard, for spreading
* thinly sliced pickles
* 8 ciabatta slider rolls (or any slider bun you love)
In a small bowl, combine the cumin, oregano and salt. Toss with your fingers to mix. Evenly rub the spices all over the pork shoulder. Heat the oil in a large skillet over medium-high. Sear the pork until browned all over, about seven minutes total.
Transfer to a slow cooker. Add the garlic, onion, lime juice, orange juice and chicken stock. Cook on low for 6-8 hours, or until the meat completely falls apart and you want to caress it. You can shred it easily with a pair of tongs, or a couple of forks, whatever. Shred it in the pot, then drain most of the liquid, reserving the juices for dipping.
Split the slider buns and lightly toast them, with a light coating of mustard and a slice of swiss cheese on the top halves.
Place a slice of ham on the bottom halves, followed by a good mound of shredded pork, and a couple of pickle slices. Place the halves together and enjoy.
Photos and recipes courtesy Bev Cooks
Lisa Harp owns Plat du Jour Gourmet Delivery, delivering delicious meals to businesses and individuals all over South Georgia and North Florida since 2003. She has been featured in Southern Living magazine, including the Best of the Year recipes and cookbook, as well as online and newspapers. You can learn more about her business by visiting her website at www.yourplatdujour.com.
