Name: Cuban Mojo Sandwiches
Prep time: 15 s
Cook time: 153 s
Total time: 228 s
Yield: 4
Ingredients: 4 tangerine frozen fruit barsmelted and sticks removed; 1 pound pork loin; 1/4 cup packed fresh cilantro; 2 cloves garlicchopped; 1/4 teaspoon whole cloves; 1/4 teaspoon dried Mexican oregano; 1/4 teaspoon MAGGI Granulated Chicken Flavor Bouillon; 1 can (14.5 fluid ounces) chicken broth; 4 telera breadssliced in half with some of the inside bread removed; 4 tablespoons Dijon mustarddivided; 8 smoked thinly sliced ham slices; 4 slices Swiss cheese; 8 dill pickle strips

Make It

Step 1

Combine melted fruit bars, pork, cilantro, garlic, cloves, oregano and bouillon in a large, resealable plastic bag. Seal and press with fingers to incorporate flavors. Refrigerate for 1 hour.

Step 2

Place bag contents into a slow cooker. Add chicken broth. Cook for 2 ½ hours on high.

Step 3

Remove pork from slow cooker and shred. Soak in some of the leftover juices to keep pork moist.

Step 4

Spread 1 tablespoon mustard on bottom half of bread. Layer with 3 tablespoons shredded pork, 2 slices of ham, 1 slice of cheese and 2 pickle strips. Top with top half of bread. Repeat with remaining ingredients.