Cuban Sandwich
Cuban Sandwich
Ingredients
For the Slow-Roasted Pork
- 3 1/2 pounds pork Boston butt roast, bone-in or boneless
- 1 tablespoon kosher salt
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 1/2 cups orange juice
- 1/4 cup lime juice
For the Sandwich Assembly
- 1 loaf Cuban bread, cut into 4 equal portions, then sliced lengthwise
- 1 pound sliced ham, thinly sliced
- 12 slices Swiss cheese
- 8 slices bacon, chopped
- 12 dill pickle spears
- 1/4 cup yellow mustard
- 1/4 cup mayonnaise
- 4 tablespoons butter, melted, for grilling
Instructions
- 1
Preheat your oven to 300°F. In a small bowl, combine the kosher salt, black pepper, garlic powder, dried oregano, and ground cumin to create the dry rub. Rub this mixture generously all over the pork Boston butt roast.
⏱️ 10 min•🌡️ 300
- 2
Place the seasoned pork roast in a sturdy roasting pan. Pour the orange juice and lime juice over the pork. Cover the roasting pan tightly with aluminum foil.
⏱️ 5 min
- 3
Bake the pork in the preheated oven for 5 to 6 hours, or until the pork is extremely tender and can be easily shredded with a fork. The internal temperature should reach at least 200°F for optimal shredding.
⏱️ 300 min•🌡️ 300
- 4
Remove the pork from the oven and let it rest, still covered, for 15-20 minutes. Then, using two forks, shred the pork directly in the pan juices. Keep the shredded pork warm.
⏱️ 15 min
- 5
While the pork is resting, cook the chopped bacon in a large skillet or on a griddle over medium heat until crispy. Remove the bacon with a slotted spoon and drain on paper towels. Set aside.
⏱️ 8 min
- 6
Heat the griddle or skillet to medium heat. Lightly warm the sliced ham for about 30 seconds per side. Add some of the shredded pork to the griddle alongside the ham. Place 3 slices of Swiss cheese over the ham and pork for each sandwich portion, allowing it to melt slightly.
⏱️ 5 min
- 7
Prepare the Cuban bread: spread mayonnaise on one half of the sliced bread and yellow mustard on the other half.
⏱️ 3 min
- 8
Assemble the sandwich: on the mayonnaise-spread side of the bread, layer the melted Swiss cheese, warmed ham, shredded pork, and crispy bacon. Top with 3 dill pickle spears.
⏱️ 3 min
- 9
Melt 1 tablespoon of butter on the hot griddle for each sandwich. Place the assembled sandwich onto the buttered griddle, mustard-side up. Press down firmly with a heavy cast iron pan or a sandwich press. Grill for 3-4 minutes until golden brown and toasted.
⏱️ 4 min
- 10
Carefully flip the sandwich. Press down again with the heavy pan. Grill for another 3-4 minutes until the other side is golden brown and toasted, and the fillings are heated through.
⏱️ 4 min
- 11
Remove the sandwich from the griddle. Slice diagonally and serve immediately. Repeat for the remaining sandwiches.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Cuban Sandwich
Ingredients
For the Slow-Roasted Pork
- 3 1/2 pounds pork Boston butt roast, bone-in or boneless
- 1 tablespoon kosher salt
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 1/2 cups orange juice
- 1/4 cup lime juice
For the Sandwich Assembly
- 1 loaf Cuban bread, cut into 4 equal portions, then sliced lengthwise
- 1 pound sliced ham, thinly sliced
- 12 slices Swiss cheese
- 8 slices bacon, chopped
- 12 dill pickle spears
- 1/4 cup yellow mustard
- 1/4 cup mayonnaise
- 4 tablespoons butter, melted, for grilling
Instructions
- 1
Preheat your oven to 300°F. In a small bowl, combine the kosher salt, black pepper, garlic powder, dried oregano, and ground cumin to create the dry rub. Rub this mixture generously all over the pork Boston butt roast.
⏱️ 10 min•🌡️ 300 - 2
Place the seasoned pork roast in a sturdy roasting pan. Pour the orange juice and lime juice over the pork. Cover the roasting pan tightly with aluminum foil.
⏱️ 5 min - 3
Bake the pork in the preheated oven for 5 to 6 hours, or until the pork is extremely tender and can be easily shredded with a fork. The internal temperature should reach at least 200°F for optimal shredding.
⏱️ 300 min•🌡️ 300 - 4
Remove the pork from the oven and let it rest, still covered, for 15-20 minutes. Then, using two forks, shred the pork directly in the pan juices. Keep the shredded pork warm.
⏱️ 15 min - 5
While the pork is resting, cook the chopped bacon in a large skillet or on a griddle over medium heat until crispy. Remove the bacon with a slotted spoon and drain on paper towels. Set aside.
⏱️ 8 min - 6
Heat the griddle or skillet to medium heat. Lightly warm the sliced ham for about 30 seconds per side. Add some of the shredded pork to the griddle alongside the ham. Place 3 slices of Swiss cheese over the ham and pork for each sandwich portion, allowing it to melt slightly.
⏱️ 5 min - 7
Prepare the Cuban bread: spread mayonnaise on one half of the sliced bread and yellow mustard on the other half.
⏱️ 3 min - 8
Assemble the sandwich: on the mayonnaise-spread side of the bread, layer the melted Swiss cheese, warmed ham, shredded pork, and crispy bacon. Top with 3 dill pickle spears.
⏱️ 3 min - 9
Melt 1 tablespoon of butter on the hot griddle for each sandwich. Place the assembled sandwich onto the buttered griddle, mustard-side up. Press down firmly with a heavy cast iron pan or a sandwich press. Grill for 3-4 minutes until golden brown and toasted.
⏱️ 4 min - 10
Carefully flip the sandwich. Press down again with the heavy pan. Grill for another 3-4 minutes until the other side is golden brown and toasted, and the fillings are heated through.
⏱️ 4 min - 11
Remove the sandwich from the griddle. Slice diagonally and serve immediately. Repeat for the remaining sandwiches.
⏱️ 2 min