The Cubano

What You Need:

  • 2 pounds boneless pork shoulder roast
  • 1½ cups no-pulp orange juice
  • 1 packet Cuban Slow Cooker Sauce Mix
  • ½ cup mayonnaise
  • 1½ tablespoons yellow mustard
  • 1 teaspoon Garlic Garlic Seasoning
  • 6 Bolilla rolls or 1 (16 ounce) loaf French bread (not baguette), cut into 6 sections
  • 12 slices Swiss cheese
  • 6 slices black forest ham
  • 6-12 dill pickle sandwich slices
  • Softened butter or olive oil

First, according to Tastefully Simple, place pork roast in a 3-quart or larger slow cooker. For alternative cooking method, see my blog post related to this recipe.

In small bowl, combine orange juice and Cuban Slow-Cooker Sauce Mix. Pour over pork. Cook on LOW 8-10 hours or HIGH 6-8 hours or until roast falls apart easily with a fork, if you use the slow cooker method. Shred.

Meanwhile, in a small bowl, combine mayonnaise, mustard and Garlic Garlic Seasoning. Refrigerate, covered, until ready to assemble the sandwiches.

Preheat panini press*, if that is what you want to do, but this can be optional (the sandwiches will taste good no matter what). Cut each section of bread in half horizontally. Spread 6 bottom halves with half the mayo mixture. Top with 6 slices cheese, pulled pork, ham slices, pickles and remaining 6 slices cheese. Spread remaining mayo mixture on remaining bread. Place on top of sandwiches.

Spread both sides of sandwiches with butter or brush with oil. Place sandwiches in press, in batches, if needed, and press sandwiches until cheese is melted and desired doneness. Or, if you are not going the panini press route, just simply place them on a baking sheet in a warm oven to melt the cheese.

Makes 6 servings.

You can make this ahead: Cuban pulled pork and mayo mixture can be prepared and refrigerated up to 1 day ahead per Tastefully Simple.

*Note: A skillet with a heavy weight such as a second skillet can be used in place of a panini press per Tastefully Simple.

%d bloggers like this: