Labadie Recipe Database

Name Slow Cooker Cubano Sandwiches Number of People 8 List of Ingredients 2 lbs. boneless pork tenderloin 7 T stone-ground mustard, divided 1 tsp. freshly ground pepper 1 lb. fully cooked boneless ham steak, cut into 1/2-inch cubes 16 oz. whole baby dill pickles, undrained, thickly sliced 2 cups shredded Swiss cheese 8 submarine buns, split Description Rub pork with 3 T mustard, season with pepper and place in slow cooker. Add ham and pickles, including pickle juice. Cover and cook on low until tender, turning halfway through, about 6 hours. Shred pork with two forks. Sprinkle cheese over meat mixture; cover and cook another 30 minutes or until cheese melts. When ready to serve, slice rolls and toast lightly in toaster oven or broiler. Spread the remaining mustard evenly over cut sides. Using a slotted spoon, top rolls with meat mixture. Serve immediately. Time 15 minutes + cooking Difficulty (1-5) 1 Notes per sandwich: 526 calories, 20g fat (8g saturated), 118mg cholesterol, 1941mg sodium, 36g carbohydrates (4g sugar, 3g fiber),48g protein I would use a chunk of ham that could be shredded like the tenderloin and put cheese on individual sandwiches. Image