Side Pannel
Cuban Sandwich
Ingredients List
- 1 French Roll (I used a soft French Bakery Roll)
- 1 large slice Swiss Cheese
- 1 large slice smoked ham
- Cuban Style Pulled Pork (see below)
- bread and butter pickles
- yellow mustard
- Cuban Style Pulled Pork, (makes enough for about 8 sandwiches)
- 3lbs pork shoulder
- 1 onion, peeled and quartered
- 3 cloves garlic
- 6 Tbs vinegar, peeled
- 2 Tbs dried oregano
- 2 tsp salt
- 1 tsp red pepper flakes
Directions
In a large heavy pot, place the onions and garlic cloves.
Place the pork shoulder on top of the onions.
Pour 3 Tbs of the vinegar over the top of the pork and then sprinkle the pork with the oregano, salt and red pepper flakes.
Fill the pot half way with water, put a lid on it and set the pot over medium heat. After 10 minutes, lower the heat to low.
Simmer the pork for about 1 ½ hours.
Then take the lid off, and flip the pork to cook it evenly. Add the rest of the vinegar and put the lid back on it.
Cook another 60-90 minutes.
Remove the pot from the heat and pull the pork from the pot.
Remove the strings from the pork (if there were strings) and shred the pork.
Be sure to remove the fat and any connective tissues that still remain. (Although I was shocked at how much my shoulder yielded- there was barely any waste!)
Move the pork to a bowl or storage container. If you are not going to use this right away (or maybe not all of it at once) than ladle a cup or two of the braising liquid over the pork and store the meat in the liquid. But season with a little kosher salt if the meat needs it.
To make the sandwich:
Preheat a sandwich press or grill pan.
Slice the roll horizontally.
Spread yellow mustard over both sides of the bread.
Pile the Swiss cheese onto one side of the bread.
Add the smoked ham.
Add several large spoons full of the pulled pork.
Add bread and butter pickles and top the sandwich.
Grill or cook in a sandwich press until golden and the cheese is melted.
Slice in half and enjoy hot with extra pickles!
Place the pork shoulder on top of the onions.
Pour 3 Tbs of the vinegar over the top of the pork and then sprinkle the pork with the oregano, salt and red pepper flakes.
Fill the pot half way with water, put a lid on it and set the pot over medium heat. After 10 minutes, lower the heat to low.
Simmer the pork for about 1 ½ hours.
Then take the lid off, and flip the pork to cook it evenly. Add the rest of the vinegar and put the lid back on it.
Cook another 60-90 minutes.
Remove the pot from the heat and pull the pork from the pot.
Remove the strings from the pork (if there were strings) and shred the pork.
Be sure to remove the fat and any connective tissues that still remain. (Although I was shocked at how much my shoulder yielded- there was barely any waste!)
Move the pork to a bowl or storage container. If you are not going to use this right away (or maybe not all of it at once) than ladle a cup or two of the braising liquid over the pork and store the meat in the liquid. But season with a little kosher salt if the meat needs it.
To make the sandwich:
Preheat a sandwich press or grill pan.
Slice the roll horizontally.
Spread yellow mustard over both sides of the bread.
Pile the Swiss cheese onto one side of the bread.
Add the smoked ham.
Add several large spoons full of the pulled pork.
Add bread and butter pickles and top the sandwich.
Grill or cook in a sandwich press until golden and the cheese is melted.
Slice in half and enjoy hot with extra pickles!
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