Cuban Recipe
Hannah-braised pulled pork, ham, Swiss, onion haystack, drizzled with G.G. Dunkel BBQ sauce.
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Ingredients
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Pork Preparation
Sandwich Assembly
Method
Pork Preparation
- 1
Sear the Pork
In a large skillet, heat olive oil over medium-high heat. Season the pork shoulder with salt, black pepper, cumin, and smoked paprika. Sear the pork on all sides until browned, about 5-7 minutes per side.
- 2
Braise the Pork
Transfer the seared pork to a slow cooker. In the same skillet, add diced onion and garlic, sautéing until translucent, about 3-4 minutes. Pour in the chicken broth and lime juice, scraping up any browned bits from the pan. Pour this mixture over the pork in the slow cooker. Cover and cook on low for 8 hours or until the pork is tender and easily shredded.
- 3
Shred the Pork
Once cooked, remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the cooker and mix it with the remaining juices.
Sandwich Assembly
- 4
Prepare the Onion Haystack
Thinly slice the large onion. Heat oil in a frying pan over medium heat. Add sliced onion and fry until golden and crispy, about 10-12 minutes. Remove and drain on paper towels.
- 5
Assemble the Sandwiches
On each hoagie roll, layer a generous portion of braised pulled pork, followed by slices of ham and Swiss cheese. Top with the crispy onion haystack.
- 6
Add BBQ Sauce
Drizzle G.G. Dunkel BBQ sauce over the assembled sandwich before closing it with the other half of the hoagie roll.
- 7
Serve
Cut the sandwiches in half and serve warm, alongside extra BBQ sauce if desired.
