Pickles are a key ingredient to any Cuban sandwich. I had the opportunity to work with a company called The Real Dill. The Real Dill is a pickle company that creating unique pickle flavors with a culinary twist. For more recipes with their pickles visit 

Today’s recipe includes the Caraway Garlic Dills. “This inspired take on the classic dill pickle is packed with loads of fresh garlic and dill and a healthy serving of toasted caraway seed. Opening a jar of these is reminiscent of when your grandmother’s freshly baked Rye bread comes out of the oven and the warm aromas paint the entire house. Toasty notes of caraway and fragrant garlic pay homage to tradition and transport you back in time to the nostalgic memories of days past”.

I used the Caraway Garlic Dills as a marinade for my Pork Boston Butt Roast, which is the meat that I used for my Cuban Sandwich. This is not a traditional Cuban sandwich, but my Cuban inspired sandwich with a twist.

Ingredients for Pork Marinade:

  • Fresh Rosemary (2 – 3 sprigs)
  • Pork Butt (2 – 2 1/2 lbs)
  • Caraway Garlic Dills (reserve some of the pickles for the sandwich)

Directions to Marinade:

  1. Add Pork Butt to a container that you will marinade in. I used a Lasting Fresh container.
  2. Pour the pickle juice and caraway and garlic seasoning over the top.
  3. Reserve some of the pickles for the sandwich.
  4. Add Rosemary to the container.
  5. Seal in container or bag.
  6. Marinade overnight.

The next part of the process is to Season the Pork Butt. Remove the Pork Butt from the marinade. Season the Pork Butt on both sides with Pork Rub, Smoked Paprika, Onion Powder, Garlic Powder and Parsley.

I used my crockpot to prepare the pork butt.

Every cook needs a crockpot. Crockpots are perfect for busy days. Recently made my Pulled Pork in the Crockpot for a Cuban Sandwich. #Crockpots #KitchenAppliances #CubanSandwich #Homecook @target

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Ingredients for the Crockpot Pork Butt:

  • Smoked Paprika
  • Onion Powder
  • Garlic Powder
  • Parsley Flakes
  • Pork Rub Seasoning
  • Garlic Powder
  • Rosemary from marinade
  • Olive Oil
  • Chicken Broth (24-48 oz)
  • 1/2 onion julienne or diced
  • Worcestershire Sauce

Crockpot Pork Butt:

  1. Add the pork butt to the crockpot.
  2. Drizzle a little olive oil over the top.
  3. Add a generous amount of Worcestershire sauce over the top.
  4. Add 24 -48 oz of chicken broth depending on the size of the pork butt. I made sure the chicken stock covered my Pork Butt.
  5. Toss in onions.
  6. Set the Crockpot on low for 4 hours. *It typically takes about 6 – 8 hours for pork to cook on low. I switched mine to high for 2 hours after the four hours were up. If you won’t be home set it for 6 – 8 hours.
  7. Shred the pork.
  8. Season with more Pork Rub.
  9. Toss back into the remainder of the liquid in the crockpot.

Sandwich Ingredients:

  • Pickled Banana Peppers
  • Bolillos Bread
  • Mustard
  • Fiery Chipotle Gourmaise
  • Havarti Cheese
  • Caraway Garlic Dill Pickles sliced or bite size pieces for sandwich
  • Chips of choice

Sandwich Directions:

  1. Slice the bread in half.
  2. Toast the bread.
  3. Remove desired amount of pork. Place on a pan.
  4. Drizzle some of the juice of the pork over the top.
  5. Top with Sliced havarti cheese.
  6. Broil under broiler for 15 – 30 seconds or until cheese is melted.
  7. Spread mustard at the bottom of the bread.
  8. Add the Fiery Chipotle Gourmaise at the top.
  9. Place Pork and Cheese on the sandwich.
  10. Add Sliced Banana Peppers.
  11. Add pickles.
  12. Serve with Chips.
  13. Enjoy.

These black Bear Claws are perfect for Pulling Pork. Used my Roasting pan to pull the pork in. . #Pulledpork #BBQTools #FathersDay #CookingTools #Pans #RoastingPans

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