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Cuban Sandwiches
Ingredients
- 1 lb. boneless pork shoulder
- - kosher salt
- - ground black pepper
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 2 tablespoons olive oil
- 4 garlic cloves, peeled and gently smashed
- 1/4 teaspoon dried red chili flakes
- 1 medium onion, sliced
- 1 cup fresh orange juice
- 1 lime, juiced
- 1 cup 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
Essential Tools
- pressure cooker
Directions
- Begin by braising the pork shoulder. Tie the shoulder in 4 places with kitchen twine so it will hold its shape while being cooked. Season the pork with salt, pepper, cumin and oregano.
- Set the base of a pressure cooker over low-medium heat and add a splash of olive oil.
- Add garlic and chili flakes. As the oil heats up, it will become fragrant and infuse the oil.
- Add the pork. Place the onions around the pork and brown slightly before adding the orange juice, lime juice, stock, and bay leaves.
- Secure the lid of the pressure cooker and cook for 20–25 minutes depending on the size of your pressure cooker. When done, the pork should be tender. Allow it to cool in the juices before removing the twine and slicing.
- To prepare Cuban sandwiches, split the bread in half then layer the sandwich with mustard, cheese, pickles, ham, pork, and then the cheese again. Season with salt and pepper in between the ham and pork layers. You can also drizzle a little of the pork braising liquid over the meat as well, if desired.
- 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 or cans. Press down firmly and cook for 5–7 minutes per side until the sandwich has compressed to about a third of its original size and the bread is crispy.
