Cuban Pork Sandwiches Food

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.

THE ULTIMATE CUBAN SANDWICH

Steps:

• Begin by braising the pork shoulder. Tie the shoulder in 4 places with kitchen twine so it will hold its shape while being cooked or ask your butcher to do this for you. Season the pork with salt, pepper, cumin and oregano. Set the base of a pressure cooker over low-medium heat and add a 2 count of olive oil.
• Add garlic and chili flakes and as the oil heats up it will become fragrant and infuse the oil. Add the pork. Add onions around the pork and brown slightly before adding orange juice, lime juice, stock and bay leaves.
• Secure the lid of the pressure cooker and cook for 20 to 25 minutes depending on the size of your pressure cooker. The pork should be tender when done. When done allow to cool in juices before removing twine and slicing.
• To prepare Cuban sandwiches, split bread in half then layer the sandwich with mustard, cheese, pickles, ham, pork then cheese again (the cheese glues everything together). Season with salt and pepper in between the ham and pork layers. (Optional: drizzle a little of the pork braising liquid over the meat as well).
• To cook, 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 (bricks, or cans of tomatoes work well). Press down firmly and cook for 5 to 7 minutes per side until the sandwich has compressed to about a third of its original size and the bread is super-crispy. Serve with beans, rice and plantain chips.

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 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.

MOJO CUBAN SANDWICH

Steps:

• For the mojo marinade: Trim the pork shoulder, removing any excess fat, and tie. Make the mojo marinade by combining the citrus juices and zest, oregano, cilantro, 1 1/2 tablespoons of the garlic and the cumin in a large mixing bowl. Whisk in the olive oil. Place the tied roast into a resealable plastic bag and pour in the marinade. Sprinkle with salt and pepper. Allow to marinate for 30 to 40 minutes at room temperature. Once marinated, remove from the bag and wipe away any excess liquid. Reserve the marinade.
• For the pork roast: Preheat a 6-quart pressure cooker over medium-high heat. Add the canola oil to the pressure cooker pot and turn to high heat. Sear the roast on all sides. Then add the chicken stock, bay leaves, onions and the reserved marinade. Replace the lid and reduce the heat to low. Cook until the roast is tender, 30 to 45 minutes.
• Remove the roast, transfer to a cutting board and rest for 5 to 7 minutes. Slice thinly.
• For the Cuban sandwiches: Using a serrated knife, halve the Cuban loaves. Begin building the sandwiches. First, spread a thin layer of Dijon mustard onto the bread. Add 5 pickle slices, about 3 ounces of ham and a few slices of roasted pork. Top with 2 slices of the cheese. Finish with the top half of the Cuban loaf. Repeat with the remaining sandwiches.
• To serve: Heat a flat-top griddle pan to medium heat with the olive oil. Place the sandwiches on to the griddle pan and place a weighted cast-iron pan on top to press. Press the sandwiches until the bread is toasted and the cheese is melted, 2 to 3 minutes. Remove and cut in half. Secure with bamboo skewers and serve immediately.

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.

SLOW-COOKER CUBAN PULLED-PORK PANINI SANDWICHES

Steps:

• Pierce the pork roast all over with a small knife. Place the pork in the bottom of a large slow cooker. In a medium bowl, combine the garlic, orange juice, lime juice, olive oil, oregano, cumin and House Seasoning. Pour the mixture over the pork and rub it into the meat, turning to evenly coat it. Cover the slow cooker and cook on low for 8 to 10 hours, or on high for 4 to 6 hours, until the pork is extremely tender.
• Transfer the pork to a cutting board. Remove and discard the fat and use 2 forks to pull the pork into chunks. Use a large spoon to skim the fat from the surface of the liquids in the slow cooker. Return the pulled pork to the slow cooker and stir well. Taste the meat and adjust the seasoning, adding salt and pepper, if desired. Cover the slow cooker and cook on high for 15 to 30 minutes, so that the pork can further absorb the flavors of the cooking liquids while you prepare the sandwich ingredients.
• To assemble the sandwich, slice the loaf of bread in half horizontally. Spread a thin layer of mustard on the bottom half of the bread and then layer 1 package of the Swiss cheese, all of the pickle slices, all of the ham slices and a generous amount of pulled pork. Top the pork with the remaining 1 package of Swiss cheese and place the other half of the bread loaf on top of the Swiss cheese.
• Use a serrated knife to cut the loaf into approximately 6-inch (15-cm) lengths. Brush both sides of each sandwich with the melted butter and cook the sandwiches in a panini press or a hot skillet until the cheese melts and the exterior gets toasty. If you are cooking the sandwich in a hot skillet, cover the top of the sandwich with aluminum foil and place a heavy pot or cast iron skillet on top of the foil. Flip the sandwich once the bottom is toasted and toast the other side. Cut the sandwich into slices and serve hot.

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).

CHEF JOHN'S CUBAN SANDWICH

Steps:

• Mix mayonnaise, mustard, and cayenne together in a bowl to make the sauce.
• Trim off ends of bread. Cut loaf in half and evenly split bread to make tops and bottoms of 2 sandwiches. Spread each half on both sides generously with the mayo/mustard sauce.
• Divide sandwich ingredients between the two bottom halves in this order: 2 slices Swiss cheese, 3 slices ham, hot cooked pork, pickle slices, and 2 more slices of Swiss cheese. Place tops on sandwiches.
• Melt butter in a heavy skillet over medium heat. Place sandwiches in skillet and press down with a heavy weight (such as another skillet or foil-wrapped bricks). Toast sandwiches until bread is crisp and filling is heated through, 3 or 4 minutes per side.

CUBAN SANDWICH

Steps:

• Mix Worcestershire sauce, garlic and 1 Tbsp. oil until blended; pour over tenderloin in shallow dish. Turn to evenly coat meat. Refrigerate 30 min. to marinate.
• Heat grill to medium heat. Remove meat from marinade; discard marinade. Grill meat 20 to 25 min. or until done (145ºF), turning occasionally. Remove from grill. Cut into thin slices.
• Spread cut sides of baguette with mustard; fill with meat, pickles and cheese. Cut into 4 pieces. Brush outsides of sandwiches with remaining oil.
• Heat large heavy nonstick skillet on medium-high heat. Add sandwiches; cook 4 to 6 min. on each side or until cheese is melted and sandwiches are golden brown on both sides, occasionally pressing down on tops of sandwiches with back of spatula to flatten slightly.

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.