Pulled Pork Cuban Sandwiches With Bacon Recipe 455 Recipes

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.

CUBAN SANDWICH WITH SLOW-COOKER PULLED PORK

Steps:

• Rub the pork all over with the cumin, garlic, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Place in a slow cooker and drizzle with the orange and lime juices. Cook on high heat until the meat is tender and falling apart, 6 hours. Transfer to a cutting board and coarsely shred.
• Spread one side of each loaf with mayonnaise and the other with mustard. Build the sandwiches with the pulled pork, ham, Swiss and pickles (you will have some pulled pork left over).
• Melt 1 tablespoon of the butter in a large skillet over medium heat. Place 2 of the sandwiches in the skillet and cover with another skillet, weighing it down with a heavy can or pot. Cook until golden brown, about 4 minutes. Turn the sandwiches over, replace the top skillet and continue to cook until the other side is golden brown and the cheese is melted, about 3 minutes more. Repeat with the remaining sandwiches, adding the remaining butter to the skillet.

PULLED PORK CUBAN SANDWICHES WITH BACON RECIPE - (4.5/5)

Steps:

• Heat a panini press or sandwich maker. In a small bowl, combine the melted butter with the olive oil. Cut the loaf of bread into quarters and slice each quarter in half lengthwise, leaving one edge intact. Lay the bread open like a book. Flip the bread over and using a pastry brush, coat each side of the bread with some of the butter/olive oil mixture. Flip the bread over again and generously spread the insides with mustard and some mayonnaise, if using. Divide the ingredients evenly among the slices of bread and build your sandwiches in this order: ham, bacon, pork, cheese and pickles. Bring the tops and bottoms together and press slightly to compact. Place a sandwich on the press and lower the lid, pressing down. Cook each sandwich until the bread is toasted and the cheese is melted, about 5 minutes. Allow the sandwich to cool for 2 minutes before slicing in half to serve.

PULLED PORK CUBANO

Steps:

• 1.Stir the mayonnaise, marmalade and oregano together in a small bowl.
• 2.Square off the ends of the bread and cut in half crosswise. Split each piece horizontally to hinge open. (If using Italian rolls, only split horizontally.)
• 3.Spread the flavored mayonnaise on the bottom of the breads. Top each with 3 slices of the ham, folding if necessary to fit on the bread, and then a layer of pickles and 3 slices of cheese. Finish each sandwich with 1/2 cup Pulled Pork. Spread the mustard on the top buns and close the sandwich.
• 4.Heat a medium cast-iron pan over medium heat. Melt the butter, add the sandwiches and press with a spatula to flatten. When the sandwiches are golden brown and crispy on the bottom, about 4 minutes, flip the sandwiches and press and cook until the cheese melts and the bread is golden brown, about 3 minutes more. Cut the sandwiches in half and serve.
• Pulled Pork:
• Put the pork, chicken broth, vinegar, garlic, bay leaf and onion in a small Dutch oven and bring to a boil over medium-high heat. Reduce the heat to a very low simmer, cover and cook, turning the pork every 45 minutes, until the meat is fall-off-the-bone tender, 3 to 4 hours. Allow to sit for 15 minutes until the meat is cool enough to handle. Shred the meat with a fork. Makes about 8 cups.

PULLED PORK SANDWICHES

Steps:

• Mix all except pork roast & rolls together.
• Put all together in crock pot.
• Slow cook until pork falling apart (four hours).
• Pick pork apart with fork and mix with remaining juices.
• Serve two ounces of meat with each dinner roll.

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 ROAST PULLED PORK

Steps:

• Directions (Oven Version with Crackling):.
• Puree the garlic, onion, orange juice, lime juice, rum, olive oil, oregano, cumin, salt and pepper in a food processor or blender, place 2/3 of the mixture into a large sealable bag with the pork and marinate in the fridge overnight.
• Pull the pork out of the fridge 1 hour before roasting, take it out of the bag, set it with its skin side up, wipe the skin dry and let sit for 1 hour.
• Score the skin in 1/2 inch intervals and rub salt generously into the skin.
• Place the pork in a roasting pan, skin side up, roast in a preheated 450F oven for 20 minutes or until the skin has become crackling, ie it has become golden, hardened and crispy.
• Reduce the heat to 325F and roast until the pork reaches 170F for slicing or 195F for shredding, about 2-3 hours or 4-6 hours respectively. If the skin starts to get too dark tent it loosely with foil without folding the edges over to prevent steaming.
• Let the pork rest for 15 minutes, remove crackling and cut into small pieces, discard any extra fat and then slice or shred the pork. Remove the fat from the juices and serve with sliced pork or mix into shredded pork.
• Meanwhile heat 2 tablespoons of the juices from the roasting pan in a pan over medium-high heat, add the onion and saute until tender and caramelized, about 7-10 minutes.
• Serve the pork with the caramelized onions and remaining mojo.
• Directions (Slow Cooker Version):.
• Puree the garlic, onion, orange juice, lime juice, rum, olive oil, oregano, cumin, salt and pepper in a food processor or blender, place 2/3 of the mixture into a large sealable bag with the pork and marinate in the fridge overnight.
• Place the pork in a slow cooker/crock-pot with the skin side up along with the marinade and cook on low for 8-10 hours.
• Let the pork rest for 15 minutes, discard the fat layer and then shred the pork.
• Meanwhile heat 2 tablespoons of the juices from the slow cooker/crock-pot in a pan over medium-high heat, add the onion and saute until tender and caramelized, about 7-10 minutes.
• Serve the pork with the caramelized onions and remaining mojo.
• Tip: Mix some mojo into the pork after pulling it; man is that mojo ever good! Make sure to make enough pork to make Cuban Sandwiches with leftovers!

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.