CUBAN SANDWICHES
Yield Portion Size
| 4 cloves |
Garlic, chopped
|
| 1/4 cup |
Fresh orange juice
|
| 2 tbsp |
Lime juice
|
| 1-1/2 tsp |
Mexican oregano
|
| 1-1/2 tsp |
Ground cumin
|
| 1-1/2 tsp |
Kosher salt
|
| 4 lbs |
Boneless pork shoulder
|
| 4 ea | |
| 1/2 cup | |
| 16 slices |
Swiss cheese
|
| 24 |
Dill pickle sandwich slices
|
| 16 slices |
Shaved honey ham
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 594 mg | 59% |
| Carbohydrate | 44 g | 15% |
| Cholesterol | 179 mg | 60% |
| Total Fat | 53 g | 82% |
| Iron | 3 mg | 15% |
| Potassium | 741 mg | 0% |
| Calories | 891 kcal | 45% |
| Sodium | 2031 mg | 85% |
| Protein | 55 g | 111% |
| Polyunsaturated Fat | 4 g | 18% |
| Saturated Fat | 21 g | 105% |
| Sugars | 6 g | 1% |
| Vitamin C | 11 mg | 18% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Whisk together garlic, orange juice, lime juice, oregano, cumin, and salt. Place pork in shallow pan. Pour sauce over. Bake at 275°F uncovered until browned, about 2 hours. Cover with foil and continue cooking until very tender, about 3 hours.
-
Step 2
Shred pork. Spread mustard on cut sides of hoagie rolls. Top both sides with a slice of cheese. Layer on pickles, hot shredded pork, and ham.
-
Step 3
Butter outside of sandwich lightly and press on flat grill or panini press. Cook until toasted and cheese is melted.
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