The marinated pork in these amazing sandwiches has a special spice rub and can be prepared in the crockpot or in the oven.
How To Make Cuban Sandwiches
Ingredients
- 4 pcs baguettes, can be long sandwich rolls or hoagie rolls, split in half
- 8 oz sandwich ham, can be deli or farmer’s, preferably smoked, sliced thinly
- 2 cups Emmental cheese, or Swiss cheese of your choice (avoid extra hard cheeses), grated
- 1 cup whole dill pickles, sliced thinly
- ½ cup mayonnaise
- ½ cup prepared yellow mustard
- cooking spray
For Cuban Roast Pork:
- 4 lb pork shoulder, can be pork butt or Boston butt, boneless
- 1½ tbsp ground black pepper
- 2 tbsp ground cumin
- 2 tbsp ground oregano
- ¼ cup garlic, minced
- lime zest, (from 8 limes)
- 2 cups lime juice, or from 8 limes
- salt, to season
To Serve:
- ½ oz potato chips, per serving
Instructions
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In a mixing bowl, add pepper, cumin, oregano, garlic, lime zest, and lime juice. Whisk to combine and set aside.
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Season the entire pork shoulder with salt. Rub the entire pork, then pour the marinade on top. Toss to coat all over.
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Cover, and transfer to a chilled area. Allow to marinate overnight.
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The next day, transfer the entire contents to your crockpot. Cook on low for roughly 8 to 10 hours or until tender and fully cooked. You can cook your pork ahead of time, up to 3 days in advance.
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Once cooked, drain the pork and transfer it to a cutting board. Discard the fat. Slice or shred the pork as desired.
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Strain the juices left in the crockpot into a container then skim off the fat. Then pour these juices over the pork. Set aside in a warm area.
To Assemble Cuban Sandwich:
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Preheat your grill or griddle pan to its highest setting, then grease with cooking spray. Grease also the underside of your cookie sheet.
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Cut the baguettes in half and set them aside.
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Combine mayonnaise and yellow mustard in a small bowl, then spread roughly 1½ tablespoons on each side of the sandwich/hoagie rolls.
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Next, sprinkle roughly ½ cup of Swiss cheese on each roll. On one roll, layer roughly 2-ounce ham, ¼ cup of pickles, and roughly ¼ pounds of shredded pork.
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Cover, then place the sandwiches onto your grill or griddle.
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Using the greased cookie sheet, flatten the sandwiches lightly to grill. Repeat with the other side, roughly 5 minutes on each side.
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Place a skewer to secure the sandwich and slice the sandwich in half. Serve them with chips or salad. Enjoy!
Nutrition
- Sugar: 4g
- :
- Calcium: 598mg
- Calories: 914kcal
- Carbohydrates: 25g
- Cholesterol: 247mg
- Fat: 59g
- Fiber: 4g
- Iron: 7mg
- Monounsaturated Fat: 19g
- Polyunsaturated Fat: 16g
- Potassium: 1384mg
- Protein: 73g
- Saturated Fat: 20g
- Sodium: 878mg
- Trans Fat: 1g
- Vitamin A: 659IU
- Vitamin C: 43mg
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