Get ready to embark on a mouthwatering culinary journey that combines the rich, bold flavors of Mexican-style roasted pork with the iconic Cuban sandwich. This recipe is not just a meal; it's a flavor explosion that will transport you straight to the vibrant streets of Mexico and Cuba. With tender, spice-rubbed pork that melts in your mouth and a perfectly pressed sandwich that offers a crispy, cheesy delight, this dish is guaranteed to become your new favorite weekend cooking adventure.
Prep Time: 20 mins
Cook Time: 3 hrs
Total Time: 3 hrs 20 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 2 pounds pork shoulder
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 6 Cuban bread rolls
- 1 cup Swiss cheese
- 1/2 cup pickles
- Mustard for spreading
Instructions
- Begin by preparing the pork shoulder. Trim any excess fat from the pork to ensure a leaner roast. Pat the pork dry with paper towels to help the spices adhere better.
- In a small bowl, combine the cumin and chili powder. Rub this spice mixture all over the pork shoulder, ensuring that it is evenly coated on all sides.
- Preheat your oven to 300°F (150°C). Place the seasoned pork shoulder in a roasting pan or Dutch oven, and cover it tightly with aluminum foil or a lid to keep the moisture in during cooking.
- Roast the pork in the preheated oven for about 3 hours, or until the meat is tender and easily shreds with a fork. Check the pork occasionally to ensure it doesn’t dry out; you can add a little water or broth to the pan if necessary.
- While the pork is roasting, prepare the Cuban bread rolls. If desired, you can lightly toast them in the oven for a few minutes before assembling the sandwiches. This will give them a nice crunch.
- Once the pork is done roasting, remove it from the oven and let it rest for about 15 minutes. After resting, shred the pork using two forks, discarding any large pieces of fat.
- To assemble the Cuban sandwiches, take one Cuban bread roll and spread a thin layer of mustard on the inside of both halves.
- Layer a generous amount of the shredded pork onto the bottom half of the roll, followed by a slice or two of Swiss cheese. Add pickles on top of the cheese for added flavor.
- Close the sandwich with the top half of the roll. If you have a panini press or a sandwich press, preheat it now. If not, you can use a skillet with a heavy pan on top to press the sandwich.
- Grill the sandwich in the panini press or on the skillet for about 3-5 minutes on each side, or until the bread is golden brown and the cheese has melted.
- Repeat the assembly and grilling process for the remaining sandwiches. Serve the Cuban sandwiches warm, and enjoy your delicious Mexican roast pork and Cuban sandwiches!
Tips
- Meat Selection Matters: Choose a well-marbled pork shoulder for maximum tenderness and flavor.
- Spice Optimization: Toast your cumin and chili powder briefly in a dry skillet before mixing to enhance their aromatic qualities.
- Low and Slow is the Way to Go: Resist the temptation to increase the oven temperature. Slow roasting ensures the most tender, succulent pork.
- Moisture is Key: Keep the pork covered during roasting and add a splash of broth if it seems to be drying out.
- Cheese Melting Hack: Let the cheese come to room temperature before adding to the sandwich for more even melting.
- Pressing Technique: If you don't have a panini press, use a heavy skillet and press down firmly for that classic crispy exterior.
- Make Ahead Friendly: The roasted pork can be prepared a day in advance and reheated, making meal prep a breeze.
Nutrition Facts
Calories: 437kcal
Carbohydrates: 22g
Protein: 46g
Fat: 20g
Saturated Fat: 8g
Cholesterol: 93mg
