Cuban Style Pork Sandwiches Food

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CUBAN-STYLE PORK SANDWICHES



Cuban-Style Pork Sandwiches image

Loaded with tangy flavor, this is a lighter version of a favorite restaurant-style sandwich. If you don't have a panini maker, tuck the sandwiches under the broiler until the bread is browned and the cheese melted. -Robin Haas, Cranston, Rhode Island

Provided by Taste of Home

Categories     Lunch

Time 6h20m

Yield 10 servings.

Number Of Ingredients 18

1 large onion, cut into wedges
3/4 cup reduced-sodium chicken broth
1 cup minced fresh parsley
7 garlic cloves, minced and divided
2 tablespoons cider vinegar
1 tablespoon plus 1-1/2 teaspoons lemon juice, divided
2 teaspoons ground cumin
1 teaspoon ground mustard
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1 boneless pork shoulder butt roast (3 to 4 pounds)
1-1/4 cups fat-free mayonnaise
2 tablespoons Dijon mustard
10 whole wheat hamburger buns, split
1-1/4 cups shredded reduced-fat Swiss cheese
1 medium onion, thinly sliced and separated into rings
2 whole dill pickles, sliced

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.

Nutrition Facts : Calories 415 calories, Fat 18g fat (6g saturated fat), Cholesterol 90mg cholesterol, Sodium 943mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 5g fiber), Protein 33g protein.

CUBAN ROASTED PORK SANDWICHES



Cuban Roasted Pork Sandwiches image

For an incredible hot sandwich, slowly roast pork in a seasoned citrus marinade, then layer slices of meat with pickles, zippy mustard, ham and cheese. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 3h40m

Yield 24 servings.

Number Of Ingredients 16

1 boneless pork shoulder butt roast (5 to 6 pounds)
4 garlic cloves, sliced
2 large onions, sliced
1 cup orange juice
1 cup lime juice
2 tablespoons dried oregano
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon pepper
SANDWICHES:
4 loaves (1 pound each) French bread
3/4 cup butter, softened
1/2 to 1 cup yellow mustard
24 thin sandwich pickle slices
2-1/4 pounds sliced deli ham
2-1/4 pounds Swiss cheese, sliced

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.

Nutrition Facts : Calories 590 calories, Fat 27g fat (15g saturated fat), Cholesterol 119mg cholesterol, Sodium 1206mg sodium, Carbohydrate 47g carbohydrate (5g sugars, Fiber 2g fiber), Protein 39g protein.

CUBAN SANDWICH WITH SLOW-COOKER PULLED PORK



Cuban Sandwich with Slow-Cooker Pulled Pork image

Provided by Valerie Bertinelli

Categories     main-dish

Time 6h30m

Yield 4 servings

Number Of Ingredients 13

3 pounds boneless pork shoulder
1/2 teaspoon ground cumin
3 cloves garlic, finely chopped
Kosher salt and freshly ground black pepper
3 tablespoons fresh orange juice
1 tablespoon fresh lime juice
Four 6-inch-long soft sub loaves, split
About 3 tablespoons mayonnaise
About 3 tablespoons yellow mustard
4 ounces thinly sliced ham
6 ounces sliced Swiss cheese
1 cup dill pickle chips
About 2 tablespoons unsalted butter

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.

CUBAN PORK SANDWICHES



Cuban Pork Sandwiches image

Make and share this Cuban Pork Sandwiches recipe from Food.com.

Provided by PaulaG

Categories     Lunch/Snacks

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 16

1 small red onion, thinly sliced
1 cup water
1 (7 1/4 ounce) jar roasted sweet red peppers, drained and chopped
1/3 cup cider vinegar
2 garlic cloves, peeled and halved
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
1 garlic, cloved minced
1 teaspoon ground cumin
1/2 teaspoon salt
1 (1 lb) pork tenderloin (about 1 pound)
1 teaspoon olive oil
8 slices sourdough bread
8 slices swiss cheese

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.

Nutrition Facts : Calories 783.7, Fat 23.4, SaturatedFat 12.1, Cholesterol 125.3, Sodium 1268.7, Carbohydrate 86.1, Fiber 5, Sugar 7.2, Protein 55.5

THE ULTIMATE CUBAN SANDWICH



The Ultimate Cuban Sandwich image

Provided by Tyler Florence

Categories     main-dish

Time 1h24m

Yield 4 to 6 servings

Number Of Ingredients 19

1 pound boneless pork shoulder
Kosher salt and freshly ground black pepper
1 tablespoon ground cumin
1 tablespoon dried oregano
2 tablespoons extra-virgin olive oil
4 cloves garlic, peeled and gently smashed with the side of your knife
1/4 teaspoon dried red chili flakes
1 medium onion, sliced
1 cup fresh orange juice
1 lime, juiced
1 cup low-sodium 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
Olive oil
You can do this in a regular Dutch oven, but for convenience and time use a pressure cooker as follows:

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 PORK SANDWICHES



Cuban Pork Sandwiches image

Florida restaurants introduced the simple, delicious flavors of this Cuban favorite to the United States. If you don't have leftover roast pork, just pick up some from the deli.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 8

4 white hamburger buns, split
2 teaspoons yellow mustard
4 teaspoons mayonnaise or salad dressing
4 ounces thinly sliced cooked roast pork
4 ounces thinly sliced cooked ham
4 ounces sliced Swiss cheese
12 slices dill pickles
3 tablespoons butter or margarine, melted

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.

Nutrition Facts : Calories 450, Carbohydrate 24 g, Cholesterol 90 mg, Fat 1 1/2, Fiber 1 g, Protein 27 g, SaturatedFat 12 g, ServingSize 1 Sandwich, Sodium 1140 mg, Sugar 2 g, TransFat 1 g

AWARD-WINNING CUBAN SANDWICH BY EL COCHINITO RECIPE BY TASTY



Award-Winning Cuban Sandwich By El Cochinito Recipe by Tasty image

Here's what you need: black pepper, ground cumin, dried oregano, garlic, lime juice, bone-in pork butt, salt, cuban bread, mustard, swiss cheese, garlic oil, ham, pulled pork, cucumber pickle, pulled pork

Provided by Rie McClenny

Categories     Lunch

Yield 20 sandwiches

Number Of Ingredients 15

1 ½ tablespoons black pepper
2 tablespoons ground cumin
2 tablespoons dried oregano
¼ cup garlic, grated
2 cups lime juice
10 lb bone-in pork butt
salt, to taste
⅓ loaf cuban bread, halved lengthwise
1 tablespoon mustard
2 slices swiss cheese
1 tablespoon garlic oil
4 slices ham
1 cup pulled pork
2 slices cucumber pickle
8 oz pulled pork

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!

Nutrition Facts : Calories 729 calories, Carbohydrate 10 grams, Fat 49 grams, Fiber 1 gram, Protein 55 grams, Sugar 3 grams

CUBAN-STYLE ROAST PORK



Cuban-Style Roast Pork image

Fragrant, savory, and succulent pork roast the whole family will love. Serve with cumin scented black beans, and mashed sweet potatoes.

Provided by Michele Kerr Fielding

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 2h48m

Yield 8

Number Of Ingredients 11

4 cloves garlic
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon ground coriander
3 tablespoons lime juice
3 tablespoons orange juice
3 tablespoons olive oil
1 ½ teaspoons white wine vinegar
1 (4 pound) pork shoulder roast

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).

Nutrition Facts : Calories 265.1 calories, Carbohydrate 2.1 g, Cholesterol 85.5 mg, Fat 14.8 g, Fiber 0.4 g, Protein 29.4 g, SaturatedFat 4.1 g, Sodium 539.9 mg, Sugar 0.6 g

CUBAN PORK ROAST SANDWICH



Cuban Pork Roast Sandwich image

Recipe attempting to recreate a recently closed sandwich shop in Seattle. I merged a few recipes I found online. I use a Traeger pellet grill for slow cooking the pork, but I suppose you can use any slow cooking technique.

Provided by BajaVilla.com

Categories     Pork

Time 5h40m

Yield 12 serving(s)

Number Of Ingredients 25

1 cup mango juice
2 cups orange juice
2 tablespoons olive oil
3 limes, juiced
2 tablespoons garlic, minced
1 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1 ounce rum
3 -4 lbs pork shoulder
1 slice white bread, crust removed
2 tablespoons white wine vinegar
6 garlic cloves, crushed
2 egg yolks
1/2 teaspoon lemon zest
3 tablespoons lemon juice
1/2 teaspoon saffron thread
1 teaspoon sea salt
1/4 teaspoon fresh ground pepper
1 1/2 cups olive oil, regular
3 large yellow onions
12 French baguettes (I like Bahn Mi style buns from Q Bakery)
1 cup pickled jalapeno pepper
1 bunch romaine lettuce
1/2 cup fresh cilantro

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.

Nutrition Facts : Calories 787.8, Fat 52, SaturatedFat 11.8, Cholesterol 108.2, Sodium 902.4, Carbohydrate 50.7, Fiber 4.5, Sugar 8.2, Protein 29.4

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From recipeshappy.com


CUBAN SANDWICH (CUBANO) RECIPE
Roast the pork for about 20–25 minutes, until it has an internal temperature of 140 °F on an instant-read thermometer when inserted into the center. Transfer the pork to a cutting board, and allow it to rest for five minutes before carving into 1/4-inch slices. While the pork is roasting, prepare the sandwiches.
From petitegourmets.com


CUBAN PORK SANDWICH - MOMSDISH
Place the pork in a large bowl with orange juice, lime juice, garlic, onion, and parsley. Season liberally with salt and pepper. Allow the meat to marinate for 12-24 hours (the longer it marinates, the better). Remove the chunks of onion and garlic from the marinade. Place the pork in a dutch oven alongside the liquid marinade.
From momsdish.com


CUBAN PORK SANDWICH (CUBANOS) FROM CHEF MOVIE | RECIPETIN EATS
Remove onto work surface. Layer the bottom of the baguettes with pork, ham, then cheese and pickles. Cut, break or fold the ham, pork and cheese so they fit. Spread the cut side of the bun tops with mustard then place on the sandwich. Butter the bottom AND top of the outside of the baguettes.
From recipetineats.com


CUBAN PORK SANDWICH – CURLY'S COOKING
In a small frying pan, gently heat the Cuban pork to reduce any liquid. Cut the ciabattas in half and spray with oil. Lightly toast on the inside on a griddle pan until you have golden brown lines. Spread the Dijon honey mustard on both sides of the toasted ciabatta. Spread the pork onto the bottom half of both of the ciabattas.
From curlyscooking.co.uk


CUBAN-STYLE PORK SANDWICH (CUBANO) - ANITA'S TABLE TALK
PLACE the pork in a slow cooker. TOP with marinade, sliced onion and chicken broth. COVER and COOK on low until tender, 4-6 hours. REMOVE from the slow cooker and let COOL slightly. SHRED the pork into chunks with 2 forks. RETURN pork to slow cooker to keep warm in the cooking liquid. SLICE rolls open and SPREAD both sides with mustard.
From anitastabletalk.com


DUBRETON RECIPES - DELICIOUS CUBAN OLD FASHIONED PORK LOIN …
Preparation steps. Mix mayonnaise and mustard together. Brush the inside of buns with this dijonnaise. Top buns with slices of Swiss cheese, pork loin and pickles. Close the loaves. Butter bread on both sides. In a skillet, heat and toast sandwiches for 3 to 4 minutes on each side or until golden and crisp. Remove sandwiches from pan and cut in ...
From dubretonrecipes.com


THE ULTIMATE SMOKY CUBAN SANDWICH - HEY GRILL, HEY
Layer the mustard, pickles, cheese, ham, and pork across the toasted sides of the bread. Press the halves of the bread together and wrap as tightly as you can with the foil. Grill the Cuban sandwich. Place the foiled sandwich on the grill and top with the heavy, preheated pan.
From heygrillhey.com


CUBAN GRILLED PORK SANDWICH | CANADIAN LIVING
Method. In bowl, whisk together oil, chili powder, garlic, pepper and salt ; add pork, turning to coat. (Make-ahead: Cover and refrigerate for up to 24 hours.) Place pork on greased grill over medium-high heat; close lid and cook, turning once, for 16 to 20 minutes or until just a hint of pink remains inside and juices run clear when pork is ...
From canadianliving.com


PORK CUBAN SANDWICH WITHOUT THE BREAD RECIPES - FOOD NEWS
Cuban sandwiches consist primarily of ham and roast pork in ham and sandwich are simple: ham, roasted pork, Swiss cheese, pickles mustard, and if you’re in Tampa, salami. Slice the bread into 4 pieces and cut each piece in half horizontally without going all the way through. Spread 1 tbsp of mustard on the bottom of each sandwich.
From foodnewsnews.com


ULTIMATE CUBAN SANDWICH | PORK SANDWICH RECIPES | GRILLED …
Combine mayonnaise and yellow mustard with 2 tablespoons of the Cuban rub, mix thoroughly. While grill preheats and the spread melds together, rinse off pork tenderloins with cold water. Trim off any visible silver skin and pat dry . Rub pork with very thin coat of oil and season entire surface with a light dusting of the rub.
From grillseeker.com


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