This crowd pleasing sandwich is full of flavor. It can be cooked on low all night in your slow cooker and ready for game time the next day. Or made the day before and take to a “game day” party in your slow cooker and re heat. The lime helps break down and tenderize the meat. Add jack cheese for extra flavor.
Cuban Sandwich Recipe (makes 10 sandwiches)
2 large onion, cut into thin wedges
1-1/4 teaspoons ground cumin
1-1/4 teaspoons ground black pepper
1-1/4 teaspoons granulated garlic
1-1/4 teaspoons onion powder
1-1/4 teaspoons dried oregano, crushed
1 teaspoon crushed red pepper
1 – 2 pound beef (roast)
1-1/4 cups beef broth
1/3 cup lime juice
jack cheese, shredded (optional)
1 recipe Picadillo Relish (link below)
Place onion in a 3-1/2 to 4- quart slow cooker. In a small bowl combine cumin, black pepper, garlic, onion powder, oregano, red pepper, and 1/2 teaspoon salt.
Cut meat crosswise into four pieces. Rub spice mixture evenly over all sides of meat pieces. Pour beef broth and lime juice into slow cooker. Add meat to cooker and sprinkle any leftover rub on top of the beef.
Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 6 to 6-1/2 hours. Transfer meat to a cutting board. Use two forks to pull meat into a coarse shred. Return meat to cooker; keep warm. To serve, use a slotted spoon to spoon mixture onto roll bottoms. Add Picadillo Relish (recipe link below) and jack cheese. This recipe was adapted from the BHG Slow Cooker Recipes February 2011.