Cuban Roasted Pork Sandwiches Recipes

CUBAN PORK SANDWICHES

Steps:

• For each sandwich, spread one cut side of each bun with 1/2 teaspoon mustard and the other side with 1 teaspoon mayonnaise. Layer pork, ham, cheese and 3 pickle slices in each bun, folding meats or cheese to fit if necessary. Press sandwiches firmly with palm of hand to flatten to about 1-inch thickness.
• Heat 12-inch nonstick skillet over medium-high heat. Brush tops of sandwiches with melted butter. Place sandwiches, buttered sides down, in skillet. Brush bottoms with remaining butter. Cook about 6 minutes, turning once, until crisp and brown on both sides.

CUBAN-STYLE PORK SANDWICHES

Steps:

• Place onion wedges and broth in a 5-qt. slow cooker. In a small bowl, combine the parsley, 5 garlic cloves, vinegar, 1 tablespoon lemon juice, cumin, mustard, oregano, salt and pepper; rub over pork. Add to slow cooker. Cover and cook on low until meat is tender, 6-8 hours., Remove meat; let stand for 10 minutes before slicing. In another small bowl, combine the mayonnaise, mustard and remaining garlic and lemon juice; spread over buns. Layer bun bottoms with pork, cheese, sliced onion and pickles; replace tops., Cook on a panini maker or indoor grill until buns are browned and cheese is melted, 2-3 minutes.

CUBAN ROASTED PORK SANDWICHES

Steps:

• Cut sixteen 1-in. slits in pork; insert garlic slices. In a large bowl, combine the onions, orange juice, lime juice and seasonings. Pour 1-1/2 cups marinade into another large bowl; add pork and turn to coat with marinade. Cover and refrigerate for at least 8 hours or overnight, turning pork occasionally. Cover and refrigerate remaining marinade., Preheat oven to 350°. Drain pork, discarding drained marinade. Place pork and reserved marinade in a shallow roasting pan. Bake tender, 3-1/2 to 4 hours, basting occasionally. Let stand for 15 minutes before slicing., Meanwhile, cut each loaf of bread in half lengthwise; flatten slightly. Spread cut side with butter; spread crust side with mustard. Cut pork into thin slices. Layer pickles, pork, ham and cheese over the mustard. Replace tops so buttered side is outward. Cut each loaf into sixths., Cook in batches on a panini maker or indoor grill for 4-5 minutes or until bread is browned and cheese is melted.

CUBAN-STYLE ROAST PORK

Steps:

• Grind garlic, salt, black pepper, cumin, oregano, and coriander into a paste using a mortar and pestle.
• Transfer half of the garlic and spice paste to a bowl; add lime juice, orange juice, olive oil, and vinegar. Beat the mixture with a whisk until smooth.
• Cut several inch-long, deep slits into the fatty side of the pork roast. Rub the reserved garlic paste into the slits.
• Put rubbed roast into a gallon-size resealable plastic bag. Pour the liquid mixture over the roast, squeeze as much air from the bag as possible and seal; refrigerate, turning occasionally, 8 hours to overnight.
• Remove pork roast from refrigerator, put into a roasting pan, and let warm at room temperature for 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Roast pork in preheated oven for 30 minutes, reduce heat to 375 degrees F (190 degrees C), and continue cooking until pork is no longer pink in the center, about 2 hours more. An instant-read thermometer inserted into the center should read at least 170 degrees F (75 degrees C).

CUBAN PORK ROAST SANDWICH

Steps:

• Prepare Pork for Slow Cooking (1 day):.
• Combine marinade ingredients.
• Stab the pork all over to allow for better marinade penetration.
• Marinade pork for 12-24 hours.
• Remove from marinade and bring to room temperature (reserve marinade for later).
• Heat large skillet with a small amount of olive oil until smoking hot.
• Sear pork on all sides in skillet.
• Leave the pan alone and keep it for cooking onions later.
• Place pork in roasting pan, and pour marinade into pan (ideally pan should be about 3 inches wider/longer then pork.).
• Loosely tent pan with foil.
• Slow Cook Pork (preferably use Traeger pellet grill):.
• Place in 300 degree oven (or preferably Traeger pellet grill).
• Cook for 2 hours tented.
• Reduce heat to 250.
• Cook for 1 more hour uncovered, basting every 20 minutes with marinade.
• Turn Pork over and cook for 1 more hour, basting every 20 minutes with marinade.
• Your cooking time will vary depending on meat and pan size. Uncovering the pan is done to reduce the marinade. Your goal is to use most of the marinade but not to burn it. You will still have considerable burnt and caramelized pieces at the end of the cooking cycle. Re-cover the pan if necessary, to preserve liquid. The pork should basically fall apart by the end of the cooking cycle.
• Remove pork, cover with foil and let sit for 30 minutes.
• Pull the pork apart into medium sized chunks with claws.
• Aioli (prepare while cooking pork and refrigerate):.
• Soak white bread in vinegar.
• Place it in a kitchen aid mixer with all remaining ingredients EXCEPT olive oil.
• Whip on medium setting until thoroughly blended.
• Slowly drizzle in NON-Extra virgin (regular) Olive Oil. Increase speed of the mixer as it begins to emulsify and turn into a mayonnaise-like consistency.
• Place in refrigerator.
• Caramelize Onions (Prepare while letting the pork rest):.
• Cut onion into thick slices (about 1/2 inch wide).
• Heat pan used for searing pork over Medium/low heat adding a little olive oil.
• Add onion to pan.
• Slowly caramelize onions, stirring occasionally. Onions should be soft and browned, but not burnt.
• Prepare the sandwich:.
• The original used a harder roll sliced completely in half. I use a Bahn Mi roll cut more like a Philly steak sandwich bun. I get my buns at Q Bakery in Columbia City. This allows me to stuff the sandwich and not have a complete mess.
• Cut roll and LIGHTLY toast inside.
• Spread Aioli generously on inside.
• Add some cilantro, a branch of romaine, a few jalapeños, some caramelized onions, and stuff with pork.
• Finally, eat the best sandwich ever.

CUBAN PORK SANDWICHES

Steps:

• For the relish, in a small saucepan over medium heat, bring the onion and water to a boil.
• Cook for 1 minute, stirring frequently; drain.
• Transfer to a bowl; add roasted peppers, vinegar, garlic, oregano, salt, pepper and cumin.
• Let stand at room temperature for 1 hour; remove and discard the garlic.
• Cover and place in refrigerator.
• To make the sandwiches, mash the minced garlic, cumin and salt.
• Rub over the tenderloin; place in a shallow baking pan and bake uncovered at 425 degrees for 35-30 minutes or until a meat thermometer reads 160 degrees.
• Allow to stand for 10 minutes; slice thin.
• Over medium heat, heat the oil in a large skillet.
• Top four slices of bread with pork, add the desired amount of relish and 2 slices of cheese; top with remaining bread.
• Cook the sandwiches for 2 to 4 minutes on each side or until golden brown.
• The yield is 4 sandwiches and 2 cups of relish.

CUBAN PULLED PORK SANDWICHES

Steps:

• In a 6- or 7-qt. slow cooker, combine first 9 ingredients. Add pork; cook, covered, on low until tender, 8-10 hours. Remove roast; shred with 2 forks. In a large skillet, heat oil over medium-high heat. Cook meat in batches until lightly browned and crisp in spots. , Cut each loaf of bread in half lengthwise. If desired, spread mustard over cut sides of bread. Layer bottom halves of bread with pickles, pork, ham and cheese. Replace tops. Cut each loaf into 8 slices.