Since I work a little later on Thursdays, I thought a slow cooker meal would be a great idea. I’ve been wanting to make pernil for a while (Puerto Rican roast pork shoulder) and I love the idea of cooking it in a slow cooker. We planned on just eating the meat for one meal, and then using the leftovers for cubanos, but we couldn’t wait.
Here’s what I used:
- french bread
- 2 cups of shredded skinny slow cooker pernil (or roast pork)
- yellow mustard
- dill pickle stackers
- lean deli ham
- sliced swiss cheese
- butter, room temperature
Here’s what I did:
- Preheat a large cast iron griddle pan over medium heat. A frying pan or panini press can be used instead, too.
- Slice a large loaf of french bread in half horizontally and then cut those pieces in half vertically.
- Spread some butter on the inside of each piece of bread and layer on some roast pork on the bottom piece of each sandwich.
- Add on a couple slices of ham.
- Then a squirt of mustard.
- A couple of pickle stackers
- Top each sandwich with a couple slices of swiss. Melt some butter on your griddle and add the sandwiches. Weigh down with a heavy pan and grill for about 5 minutes on each side until the bread is browned and the cheese is melted. Slice in half on a diagonal.