Cuban Sandwich with Zucchini Pickles

By johnwhorfin

Ingredients

• apple cider vinegar
• sugar
• ground turmeric
• mustard powder
• mustard seeds
• large zucchini, sliced into 1/8”-thick rounds, preferably on a mandoline
• large onion, thinly sliced
• kosher salt
• medium onion, chopped
• medium carrot, peeled, chopped
• celery stalk, chopped
• sprig oregano
• sprig rosemary
• crushed red pepper flakes
• low-sodium chicken broth
• 3-lb. skinless, boneless pork shoulder (Boston butt)
• olive oil
• Kosher salt, freshly ground pepper
• mayonnaise
• Dijon mustard
• brioche buns, split
• soppressata, thinly sliced
• pepper Jack, thinly sliced

Details

Servings 8
Adapted from bonappetit.com

Preparation

Step 1

Bring vinegar, sugar, turmeric, mustard powder, and mustard seeds to a boil in a medium saucepan, stirring to dissolve sugar. Let cool.

Toss zucchini, onion, and salt in a large bowl and let stand until zucchini releases moisture, 30–35 minutes. Pat zucchini and onion dry and transfer to a large jar. Pour pickling liquid over vegetables to submerge. Cover and chill at least 12 hours.

DO AHEAD: Zucchini can be pickled 
4 days ahead. Keep chilled.

Preheat oven to 300°. Combine onion, carrot, celery, oregano, rosemary, red pepper flakes, and broth in a Dutch oven or other large pot. Place pork on top of vegetables and drizzle with oil; season pork with salt and pepper. Cover and braise, turning pork occasionally, until pork is just falling apart, 3½–4 hours. Let cool.

Transfer pork to a large bowl, reserving 1 cup cooking liquid, and shred with a fork. Add cooking liquid as needed to moisten pork (you may not use all of it).

Meanwhile, increase oven temperature to 400°. Mix mayonnaise and mustard in a small bowl and set aside.

Place both halves of buns, cut side up, on a rimmed baking sheet. Layer soppressata, pork, and cheese on bottom halves of buns and bake until cheese is melted, about 
5 minutes. Top bottom halves of buns with pickles; spread top halves of buns with reserved mayonnaise mixture and form sandwiches.

DO AHEAD: Pork can be braised and shredded 3 days ahead. Cover and chill. Bring to room temperature before using.