Cuban Ciabatta Recipe

Prepare marinade

In a large bowl combine orange juice, lime juice, olive oil, minced garlic, ground cumin, dried oregano, smoked paprika, salt, and pepper. Whisk to emulsify.

Marinate pork

Trim excess large fat from the pork shoulder and place it in a resealable bag or shallow dish. Pour the marinade over the pork, add the bay leaf, seal, and refrigerate for at least 2 hours or up to overnight to allow flavors to penetrate.

Sear and slow-cook

Remove pork from marinade (reserve marinade). Heat a large ovenproof pot or Dutch oven over medium-high heat with 1 tbsp olive oil. Sear pork on all sides until browned, about 3–4 minutes per side. Pour reserved marinade and 1 cup stock into the pot. Bring to a gentle simmer, cover, and transfer to a 300°F (150°C) oven for 3 to 3.5 hours, or until pork is fork-tender and easily shreds. Alternatively, slow-cook on low for 6–8 hours.

Shred and reduce juices

Remove pork to a cutting board and shred with two forks. Skim any excess fat from the cooking liquid, then simmer the liquid on the stovetop over medium heat until reduced and slightly thickened (about 8–10 minutes). Return shredded pork to the pot, toss with the reduced cooking juices to keep it moist and seasoned. Keep warm until assembling sandwiches.

Prepare condiments and avocados

In a small bowl, mix mayonnaise and Dijon mustard (reserve a teaspoon of Dijon if you prefer stronger mustard on the bread). Taste and adjust to preference. Halve and pit the avocados, slice thinly, and season lightly with salt and pepper.

Slice and butter rolls

Slice each ciabatta roll horizontally. Spread about 1/2 tbsp softened butter on the outside cut face of each half for grilling. On the inside bottom halves spread approximately 1 tbsp of the mayo-mustard mixture.

Layer sandwich

On each bottom half, layer: 2 oz warm pulled pork, 2 oz sliced Black Forest ham, 2 slices Swiss cheese (about 2 oz), 2 pickle spears, and 4–6 slices avocado. Spread a thin layer (about 1 tsp) of Dijon on the top half of the roll and close the sandwich.

Grill sandwich

Preheat a panini press, grill pan or heavy skillet over medium heat. Brush the outside buttered faces lightly with remaining 1 tbsp olive oil. If using a skillet, set a heavy pan or foil-wrapped brick on top to press. Grill sandwiches about 3–5 minutes per side in a skillet (or 4–6 minutes in a panini press) until bread is golden-brown and cheese is melted, pressing gently to compact filling.

Rest and serve

Remove sandwiches from heat and let rest 1 minute. Slice each sandwich in half on the diagonal and serve immediately while warm so the cheese is gooey and pork is juicy.