Pork Shoulder for Cuban Sandwiches

There has and always will be a debate as to how a traditional Cuban sandwich is prepared. One ingredient everyone can agree on is the Cuban bread, which sings to you when the outside is crispy enough (just flick it with your finger).

Lightly brushed with butter or olive oil, the bread has been the only ingredient not debated since the sandwich was first created. The fun starts within the crusty rolls, where tender pork, mustard, dill-pickles, glazed ham and Swiss cheese come together to create an amazing blend of ingredients.


INGREDIENTS:

• 1 pound boneless pork shoulder
• Salt and freshly ground black pepper
• 1 tablspoon ground cumin
• 1 tablespoon dried oregano
• 2 tablespoons extra-virgin olive oil
• 4 garlic cloves, peeled and smashed
• 1/4 teaspoon red chilli powder
• 1 medium onion, sliced
• 1 cup organge juice
• 1 lime, juiced
• 1 cup chicken broth
• 2 bay leaves
• 1 long Cuban bread roll
• 3 tablespoons Dijon mustard
• 8 slices Swiss cheese
• 1 cup dill-pickles
• 8 slices deli ham

INSTRUCTIONS:

You can do this in a Dutch oven, but for convenience and time use a pressure cooker as follows:

1. Begin by braising the pork shoulder.
2. Tie the pork shoulder in 4 places with kitchen twine so it will hold its shape while being cooked.
3. Season the pork with salt, pepper, cumin, and oregano.
4. Set the base of the pressure cooker over low-medium heat and add a 2 count of olive oil.
5. Add garlic and chili powder as the oil heats up will become fragrant and infuse the oil.
6. Add the pork.
7. Add the onions around the pork and brown slightly before adding orange juice, lime juice, stock, and bay leaves. Secure the lid to the pressure cooker and cook for 20 to 25 minutes.
8. When done allow to cool in juices before removing twine and slicing.

INSTRUCTIONS: CUBAN SANDWICHES

1. To prepare Cuban sanwiches, split bread in half then layer the bread with mustard, ham, pickles, cheese, pork, then cheese again.
2. Season with salt and pepper.
3. To cook, heat a large cast iron skillet or grill pan over medium heat and lightly coat with olive oil.
4. Place the sandwiches on the skillet and top with another heavy skillet and a couple of heavy weights.
5. 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.