Cuban pork sandwhich

By Tlmazzucco

Ingredients

• 1 pound boneless pork shoulder
• Kosher salt and freshly ground black pepper
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 2 tablespoons extra-virgin olive oil
• 4 cloves garlic, peeled and gently smashed with the side of your knife
• 1/4 teaspoon dried red chili flakes
• 1 medium onion, sliced
• 1 cup fresh orange juice
• 1 lime, juiced
• 1 cup low-sodium chicken broth
• 2 bay leaves
• 1 long Cuban bread roll
• 3 tablespoons Dijon mustard
• 8 thin slices Swiss cheese
• 1 cup bread and butter pickles
• 8 thin slices deli ham
• Kosher salt and freshly ground black pepper
• Olive oil

Preparation

Step 1

Cook pork as desired.. pulled pork.. I do it in a crockpot...with the seasonings suggested




To prepare Cuban sandwiches, split bread in half then layer the sandwich with mustard, cheese, pickles, ham, pork then cheese again (the cheese glues everything together). Season with salt and pepper in between the ham and pork layers. (Optional: drizzle a little of the pork braising liquid over the meat as well).

To cook, heat a large cast iron skillet or grill pan over medium heat and lightly coat with olive oil. Place the sandwiches on the skillet and top with another heavy skillet and a couple of heavy weights (bricks, or cans of tomatoes work well). Press down firmly and cook for 5 to 7 minutes per side until the sandwich has compressed to about a third of its original size and the bread is super-crispy. Serve with beans, rice and plantain chips.