How to Make Cuban Sandwiches

Ingredients

• 3 lb pork sirloin roast
• 1 tsp dry mustard
• ½ tsp ground cumin
• ½ tsp black pepper
• ½ cup water
• 1 recipe Dilled Cucumbers
• 3 medium sweet peppers, thinly sliced crosswise
• 2 medium banana peppers, seeded and sliced crosswise
• 2 Tbsp yellow mustard
• 5 whole grain ciabatta buns, split (about 12 oz. total)
• 4 oz thinly sliced cooked lower-sodium ham

1. Trim fat from roast. If necessary, cut roast to fit in a 3-½- or 4-quart slow cooker. Place roast in cooker. In a small bowl combine dry mustard, cumin, and black pepper. Sprinkle over roast. Add the water to cooker.
2. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-½ hours. Meanwhile, prepare Dilled Cucumbers. If using low-heat setting, turn to high-heat setting. Add sweet peppers and banana peppers to slow cooker. Cover and cook on high-heat setting for 30 minutes more.
3. Remove pork from cooker. Using two forks, coarsely shred pork. Stir pork into the cooking liquid in cooker.
4. Spread yellow mustard over split sides of buns. Using a slotted spoon, divide pork among bun halves. Top with ham, peppers, and Dilled Cucumbers. If desired, drizzle some of the cucumber liquid over sandwiches.