Continuing in my series of Taste of Home recipes modified to create healthier versions for those who are a bit more careful about what they eat.


  • 1 boneless pork shoulder roast (6 to 7 pounds)
  • 1/3 cup ground cumin
  • 2 tablespoons onion powder
  • 1/2 teaspoon pepper
  • 1 large onion, quartered
  • 1 cup beef broth or Mezcal
  • 2/3 cup lime juice
  • 1/3 cup lemon juice
  • 1/3 cup orange juice
  • 1 bay leaf
  • 1 teaspoon dried cilantro flakes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon ground allspice



  • Add roast and all juices and seasonings to a 6-qt. slow cooker. Cook, covered, on low 8-10 hours or until meat is tender. Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with 2 forks. Return pork to slow cooker; heat through.
  • Preheat oven to 325┬░. Split bread horizontally. Spread relish and mustard on bottom half. Layer with meat and cheese. Replace tops.
  • Wrap sandwiches tightly in heavy-duty foil. Place on baking sheets. Bake 20-25 minutes or until heated through. Cut each crosswise into 12 slices.

Original recipe published as Mojo Cubano Sandwich in Taste of Home Everyday Slow Cooker & One Dish Recipes 2016