Best 2 Cuban Pork Roast Sandwich Recipes

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.

PASEO CUBAN ROAST PORK SANDWICH RECIPE

Steps:

• Make the pork: combine the mango juice, orange juice, olive oil, lime juice, chopped garlic, oregano, salt, pepper and rum in a large vessel or zip lock Place the pork in the bag and marinate for a minimum of 3 hours (but you'd do well to do 12 or 24 hrs). When the pork is ready, save the marinade and preheat the oven to 300F. Sear the meat on all sides in a lightly greased frying pan or skillet until its nicely browned. Remove the pork to a baking dish (BUT DONT WASH THE SKILLET/PAN save it for later) and pour the marinade into the baking dish. Tent the meat with foil and bake for 2 hours. The original recipe said 45 mins, but that didn't get me to the fall apart texture. REmove the foil and cook uncovered for another 2 hours, basting the meat with the marinade every 15 mins and turning the meat after an hour. Remove from the oven when the meat is fork-tender and comes off the bone easily. Shred the pork with two forks. MAKE THE GARLIC MAYO: while the pork is cooking in the oven, slice the top off the garlic bulb and place it in a small baking dish or on a piece of foil that has been pulled up at the edges (to form a bowl). Drizzle a little olive oil over the top and bake in the oven (next to the pork) for thirty mins or until the garlic is soft. Peel the skins off the garlic cloves and mash the garlic into a paste. Combine the garlic with the mayo, olive oil, lime juice and pickle relish. Stir until blended. CARAMELIZE THE ONIONS: peel and slice the onions into 1/4 inch strips. Heat a little olive oil on a medium flame in the same pan you used to sear the pork. When the oil is hot, add the onions and cook for 15-20 mins, stirring occasionally to prevent burning. Remove from heat when the onions are caramelized. ASSEMBLE THE GOODNESS: cut an 8 inch long piece of baguette or other similarly shaped bread that has a nice, crusty outside and soft, chewy inside. Slice it in half, lengthwise. Spread garlic mayo on both pieces of bread and bake or toast in the oven until the mayo starts to bubble and puff. REmove from the oven. Layer the pork, onions, lettuce, cilantro, pickled jalapenos, and more garlic mayo on one piece of the bread. top with the other half of the bread and serve. The pork can probably yield a dozen sandwiches.