Yesterday we cooked a piece of pork shoulder for several hours just to make Cuban sandwiches. How crazy is that?
It was totally worth it. The taste of the ham, Swiss cheese, and crunchy bread, combined with the roasted pork, was just divine and one of the best treats we’ve had in a very long time.
- Four 8-inch piece of Cuban, French or Italian bread, sliced lengthwise
- 4 or 8 thin slices roast pork (use one or two slices per sandwich)
- 4 or 8 thin slices swiss cheese
- 4 or 8 slices ham
- 4 dill pickles, cut into long, thin slices (optional)
You’ll need a sandwich press
Spread the inside of the bread lightly with mustard. Arrange the pork, ham, cheese and pickle on the bread and close the sandwich. Spread the outside of the bread lightly with butter.
Place the sandwich in the press close and press around the sandwich, compressing it somewhat, and let it toast until it is heated through and is lightly crispy on the outside
If you don’t have a sandwich press, use a skillet, and press it down with a flat, heavy object (you can use a smaller cast-iron skillet) when the sandwich is lightly toasted on one side, turn it over and repeat.
Here’s the recipe for the roast pork shoulder…
Adapted from Latin Grilling, May 2011
Cuban Roast Pork (Lechon Asado)
2 1/2 pounds boneless pork shoulder
- 1/4 cup lime juice
- 3/4 cup orange juice
- 1/2 tablespoon ground cumin
- 1/2 tablespoons dried oregano
- 1 head garlic, roughly chopped
- 1 tablespoons salt
- 1/2 tablespoon black pepper
Mix all the marinade ingredients in a bowl and let sit for 10 minutes. Add the pork and let marinate 4 hours or overnight.
Preheat oven to 350 degrees F. Place the pork and some marinade in a baking dish. Slowly roast in the oven for 2 hours, basting with pan juices and marinade occasionally.
The pork is ready when it reaches an internal temperature of 150°F.
Remove from oven and let the pork rest for 15 minutes Carve, and serve.