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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.
Print Recipe
Prep Time 15 minutes
Cook Time 8 hours
Assembly & Grilling Time 15 minutes
Total Time 8 hours 30 minutes
Servings 6

Ingredients
  

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

Instructions
 

  • 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.

Notes

  • Press sandwiches with a cast iron pan if you don’t have a panini press.
  • Use foil-wrapped bricks for DIY sandwich weights.
  • Pulled beef can be made ahead and refrigerated up to 4 days.
  • Add spicy mustard or sliced jalapeños for a kick.
  • Use Cuban bread for authenticity, but any crusty roll works.