Slow Cooker Pulled Beef Cuban Sandwiches Recipe
Slow Cooker Pulled Pork Cuban Sandwiches combine tender mojo-style shredded beef with Swiss cheese, pickles, and mustard on crispy toasted bread. It’s bold, satisfying, and shockingly easy to make.
Prep Time 15 minutes mins
Cook Time 8 hours hrs
Assembly & Grilling Time 15 minutes mins
Total Time 8 hours hrs 30 minutes mins
For the pulled beef:
- 3 –3.5 lb chuck roast or boneless beef shoulder
- 1/4 cup orange juice
- 2 tablespoons lime juice
- 4 cloves garlic minced
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1 small onion sliced
For the sandwiches:
- 6 –8 sandwich rolls or Cuban bread
- 12 –16 slices Swiss cheese
- 1/2 cup yellow mustard or more to taste
- Dill pickle slices
- Butter for grilling
Place sliced onions in the bottom of a slow cooker. Rub beef with salt, pepper, oregano, cumin, and paprika.
Place beef on top of onions. Add orange juice, lime juice, and minced garlic.
Cover and cook on low for 8 hours (or high for 4–5), until beef is tender and shreds easily.
Shred beef with two forks. Mix with juices in the slow cooker. Keep warm.
Split rolls and spread mustard on both sides.
Layer one side with Swiss cheese, pulled beef, pickles, and another slice of cheese.
Top with other half of roll. Butter outside of sandwich.
Grill in a panini press or heavy skillet until golden and cheese is melted.
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Press sandwiches with a cast iron pan if you don’t have a panini press.
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Use foil-wrapped bricks for DIY sandwich weights.
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Pulled beef can be made ahead and refrigerated up to 4 days.
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Add spicy mustard or sliced jalapeños for a kick.
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Use Cuban bread for authenticity, but any crusty roll works.