Slow Cooker Pulled Pork Cuban Sandwiches

• Meat

  • 5 lb Pork shoulder, bone in Roast

• Produce

  • 1 tsp Garlic powder
  • 1/2 tsp Orange peel, dried
  • 1 Peperoncinis

• Condiments

  • 1 Dill pickles
  • 1 Mustard, yellow

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/4 tsp Red pepper flakes
  • 1/2 tsp Salt

• Nuts & Seeds

  • 1/2 tsp Cumin

• Bread & Baked Goods

  • 1 French bread rolls

• Drinks

  • 1 12 ounce can Coca-cola

• Dairy

  • 1 Havarti or swiss cheese

Found on wonkywonderful.com

Ingredients

• 5 Pound Pork Shoulder Roast (bone in)
• 12 ounce can Coca-Cola
• 1 teaspoon Garlic Powder
• 1/2 teaspoon Cumin
• 1/4 teaspoon Red Pepper Flakes
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper
• 1/2 teaspoon Dried Orange Peel (optional)
• French Bread Rolls
• Yellow Mustard
• Sliced Dill Pickles
• Sliced Peperoncinis
• Sliced Havarti or Swiss Cheese

Directions

• Place pork roast in large slow cooker. Mix Coca-Cola, garlic powder, cumin, red pepper flakes, salt, pepper and orange peel. Pour mixture over pork roast. Cook on low for 8 hours. Remove and discard bone then shred meat using two forks. Discard remaining liquid in slow cooker. Taste and season with additional salt/pepper to preference.
• Preheat oven to 375°F Place each french bread roll onto foil large enough to wrap sandwich securely. Open rolls and spread mustard on both sides. Layer sliced pickles, shredded pork, peperoncini and 2 cheese slices. Close sandwiches and wrap tightly with foil. Transfer to baking sheet and bake for 15 minutes.