- Place pork roast in a 3-quart or larger slow cooker. In small bowl, combine orange juice and Cuban Slow-Cooker Sauce Mix. Pour over pork. Cook on LOW 8-10 hours or HIGH 6-8 hours or until roast falls apart easily with a fork. Shred.
- In small bowl, combine mayonnaise, mustard and Garlic Garlic Seasoning. Refrigerate, covered, until ready to assemble.
- Preheat panini press*. Cut each section of bread in half horizontally. Spread 6 bottom halves with half the mayo mixture. Top with 6 slices cheese, pulled pork, ham slices, pickles and remaining 6 slices cheese. Spread remaining mayo mixture on remaining bread. Place on top of sandwiches.
- Spread both sides of sandwiches with butter or brush with oil. Place sandwiches in press, in batches, if needed, and press sandwiches until cheese is melted and desired doneness.
Makes 6 servings.
Serve with Wahoo! Fries & Dipping Sauce
Wine Pairing: Pinot Noir
: Cuban pulled pork and mayo mixture can be prepared and refrigerated up to 1 day ahead.
A skillet with a heavy weight such as a second skillet can be used in place of a panini press.
Nutrition per Serving:
870 Total Fat
: 56g Sat. Fat:
: 170mg Sodium
: 1,690mg Carbs
: 45g Fiber
: 2g Sugar
: 10g Protein