Cuban Wraps
Cuban Wraps are a twist on a classic sandwich of roasted pork, deli ham, Swiss cheese, pickle & mustard. Made in the slow cooker for a simple weeknight meal
Servings 6
Ingredients
- 2 lb. boneless pork butt
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 2 large oranges, juiced
- 3 limes, juiced
- 3/4 tsp. kosher salt, divided
- 1/2 tsp. pepper, divided
- 3/4 tsp. cumin
- 1 tsp. dried oregano
- 6 burrito size tortillas
- 1/4 cup yellow mustard
- 1/4 cup mayonaisse
- 18 slices deli ham
- 12 slices Swiss cheese
- 18 sandwich style pickle slices
Instructions
- Heat a large skillet over medium heat. Add olive oil and onions to skillet and cook 3 to 4 minutes, until soft and translucent. Add garlic and 1/4 teaspoon each salt and pepper and cook another minute. Remove to the slow cooker.
- Bump heat to medium high heat. Rub boneless pork butt with remaining 1/2 teaspoon kosher salt, 1/4 teaspoon pepper, cumin and oregano. Sear all sides of the pork (add more olive oil if needed). Place in slow cooker. Add 1/4 cup water to the skillet that the pork was cooked in and scrape all the browned bits off the bottom. Pour into the slow cooker.
- Add orange juice and lime juice to the slow cooker and stir to combine. Cook on high for 4 hours or low for 6 to 8 hours. Remove from slow cooker and shred. Add back to the slow cooker and stir around in the remaining juices.
- In a small bowl, combine the mustard and mayo. Spread evenly on the tortillas. Layer each tortilla with 3 slices of ham, 2 slices of swiss, 3 pickles and a portion of the pulled Cuban pork. Fold in short edges then roll tightly. Slice in half and enjoy.