Earls Grocerys Castro Sandwich The Cuban Recipes

CASTRO SANDWICH

Steps:

• For the ham: Combine salt, sugar, curing salt, bay leaves, lemon slices and 1/2 gallon water in a large stockpot and bring to a boil. Once all ingredients have dissolved, remove from heat and add ice. Stir to combine.
• Place ham in a container and pour brine over top. Let brine, refrigerated, for 1 week.
• For the pulled pork: Preheat the oven to 250 degrees F.
• Combine chili powder, granulated garlic, oregano, paprika, pepper, salt and sugar in a medium bowl. Rub pork shoulder on all sides with the dry rub.
• Place in a medium rondo or stockpot and add 1/2 gallon water. Cover with plastic wrap and aluminum foil. Bake until fork tender, 10 to 12 hours. Pull pork, removing any fat or skin.
• For the ham glaze: Preheat the oven to 275 degrees F.
• Combine molasses, mustard and garlic in a small bowl and whisk until smooth. Place ham on a roasting rack. Top ham with half the glaze and roast, adding 2 cups of water to the pan if it looks like the drippings might burn, for 45 minutes. Re-glaze ham and continue to roast until it reaches an internal temperature of 165 degrees F, 15 to 45 minutes more.
• For the Castro sandwich: Place 3 ounces ham and 3 ounces pulled pork in a griddle or nonstick saute pan on medium heat. Cut roll in half and place on griddle to toast. Once the meats are hot all the way through, top with pickles and cheese. Cook until cheese is melted, 1 more minute. Spread dijonnaise on both sides of the roll. Top with meat mixture and close sandwich. Cut in half and serve.

AWARD-WINNING CUBAN SANDWICH BY EL COCHINITO RECIPE BY TASTY

Steps:

• Make the pulled pork: In a medium bowl, mix together the pepper, cumin, oregano, garlic, and lime juice. Set aside.
• Make a few incisions, 1-2 inches (2-5 cm) deep, on both sides of the pork butt, cutting against the grain. Sprinkle generously with salt all over, make sure to season inside the incisions.
• Transfer the pork butt to a roasting dish, and pour the marinade all over. Make sure the pork is well coated, including inside the incisions. Cover and marinate for 8-10 hours, or overnight.
• Preheat the oven to 250˚F (120˚C).
• Roast the pork, covered, for 8-10 hours, or until the pork is tender and easily falls apart when prodded with a fork or tongs.
• Let cool enough to handle, then remove any bones, and shred the pork with tongs. Keep in the fridge up to 5 days.
• Make the Cuban sandwich: Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
• Set the bread open face on the prepared baking sheet and spread the mustard over one side. Top with the Swiss cheese. Brush the garlic oil on the other side of the bread. Top with the ham. Arrange the pulled pork over the cheese.
• Toast in the oven for 2 minutes, or until the cheese melts. Add the pickles and press the sandwich.
• Enjoy!