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I’m pretty sure my husband and I had these sandwiches twice in a five day span. And the plan is to have these every month if we can. Not only am I obsessed with the fact it’s an easy leftover crock pot recipe, these sandwiches are great leftover meals. And even if you didn’t have pork, you could also use shredded chicken or beef. It would probably taste just as good.
And since you’re reading the words of a pickle (dill only) lover over here, I mean – there’s no better reason to pile this sandwich sky high with them. My husband will vouch for me. Though, if you’re not a pickle fan (like him), you can add sliced green peppers like he requested. Or, if you’re weird, you can use those butter pickles – I guess. Ew. There are man ways you can dress this baby up, honestly. But regardless, you have to attempt at this crock pot pulled pork cuban-inspired panini for your next adventurous meal. You won’t regret it with each, mouthwatering bite. I mean, look how these turned out!
Crock Pot Pulled Pork Cuban PaniniPrint This
- Cuban bread loaf (I went with a large round focaccia bread from Aldi instead, because it was baked with herbs and cheese - I couldn't resist!)
- Pork butt or picnic shoulder (a 5 lb. butt gave my husband and I more than 2 nights of meals - so we had these paninis twice from leftovers)
- Sandwich dill pickles (or garlic pickle chips)
- Swiss cheese (I spun it by using provolone one of the times I made this, and my husband requested pepper jack - so delicious)
- Optional additives: Because, you know, I just can't stick to the original recipe...
- Green peppers (my husband's request)
- First off, when I made these paninis, I had leftover pulled pork from a previous recipe. Which, for starters, makes these paninis the perfect and simple leftover meal. But if you don’t have that luxury (and you will soon see once you try these, and wanting more), and you’re starting fresh – you’ll want to crock pot that pork butt or picnic shoulder – 8+ hours on the low heat setting.Don’t have a crock pot? Good gracious, get one – right here. It’ll save your life. Otherwise, you’ll have to bake it. Preheat oven to 425F, and place the pork on a foil-wrapped baking baking pan. Season the meat with a simple salt and pepper before placing in the oven. Allow to cook for 15 minutes at 425F, then immediately turn down the temperature to 225F. The pork will need to roast for a minimum of 4 hours, basically until the meat is easily falling or flaking apart by fork. If it’s not, put it back in the oven for a longer cooking time. The internal temperature of the pork needs to reach a minimum of 170F. If you bake the pork on too high of a temperature too quickly, the meat will not be flaky, and that’s not what you want. Just remember, slow and low.
Same understanding for the crock pot – cook for 8+ hours on the low setting (which is usually around 200F), until the meat is easily falling or flaking apart by fork.
- Once you have your meat cooked, preheat your panini griddle. I had it on the highest setting below ‘Sear’, which is 400F. Start by slicing your chosen bread. Apply two slices or handfuls of shredded cheese on one bread slice.
- Top with desired amount of pulled pork over the cheese.
- Add the pickle chips on top of the pulled pork. Here you can move your sandwich to the griddle before completing the last steps.
- With another two slices or handful of shredded cheese over the pickles (the melting cheese on top will keep the pickles intact), top with your other slice of bread. Lower the griddle top, and push down gently every so often for desired crisp. Allow sandwich to cook on griddle for about 10-15 minutes.
- Slice and serve immediately, and enjoy!