Shredded Cuban Pork Sandwiches

Serves 10+
Ingredients for Pork:
1 large onion, cut in wedges
¾ cup low sodium chicken broth
1 cup fresh parsley, minced
5 garlic cloves, minced and divided
2 Tablespoons cider vinegar
1 Tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground mustard
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon pepper
1 (3-4 lb.) boneless pork loin roast

Ingredients for sandwich spread:
1¼ cup mayonnaise
2 Tablespoons Dijon mustard
1½ tsp lemon juice
2 garlic cloves, minced

Extras for sandwich assembly:
10 whole wheat hamburger buns, split
1 medium onion, sliced
Dill pickle slices
10 slices swiss cheese

1. Place onion wedges and brot in a 5 qt. slow cooker. In a small bowl, combine the parsley, garlic cloves, vinegar, lemon juice, cumin mustard, oregano, salt and pepper; rub over pork. Add to slow cooker. Cover and cook on low for 6-8 hours or until meat is tender.
2. Remove meat; let stand for 10 minutes.
3. Meanwhile, in a small bowl combine ingredients for sandwich spread. Set aside
4. Shred pork with 2 forks, discard any liquid. Transfer to serving pan.

To assemble sandwiches: On bottom bun spread sandwich spread, layer with pork, onion, pickle and cheese. Replace top bun upside down. Lightly spray with Pam. Cook on a Panini maker or indoor grill (such as a George Foreman) for 2-3 minutes or until bun is brown and cheese is melted.
Leftover meat freezes well for future meals.

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