Cuban Sandwich Recipe

Prepare and season pork

Trim excess fat from the pork shoulder and cut into 2–3 large chunks so it fits in your pot or slow cooker. Pat dry. In a small bowl whisk together orange juice, lime juice, minced garlic, cumin, oregano, salt, and black pepper. Rub pork with olive oil, then pour the citrus-garlic mixture over the pork, coating evenly.

Cook pork (slow-cooker method)

Place pork and any remaining marinade into a 4–6 quart slow cooker. Cook on low for 6–8 hours or high for 4 hours, until pork is very tender and shreds easily with a fork.

Cook pork (oven method)

Preheat oven to 300°F (150°C). Put pork and marinade in a covered Dutch oven. Roast for 3–4 hours, until fork-tender. If using a roasting pan, cover tightly with foil.

Shred and reduce juices

Remove pork to a cutting board, let rest 10 minutes, then shred with two forks. If there is excess cooking liquid, spoon some into a small saucepan and simmer until reduced by about half (concentrated flavor) and then toss shredded pork with a few tablespoons of the reduced juices to keep moist. Season to taste with additional salt or pepper if needed.

In a small saucepan combine white vinegar, water, sugar, and kosher salt. Bring to a simmer over medium heat, stirring until sugar and salt dissolve. Remove from heat and let cool for 2 minutes.

Place sliced cucumbers or pickle slices into a heatproof jar or bowl with the smashed garlic clove and bay leaf if using. Pour the warm brine over the slices, pressing them down so they are submerged. Let cool to room temperature, then refrigerate at least 30 minutes (30–60 minutes preferred) before assembling sandwiches. Leftovers keep refrigerated up to 2 weeks.

Preheat a skillet or sandwich press over medium heat. Split rolls horizontally, leaving one side attached if preferred, and spread a thin layer of mustard on the cut interior of each roll.

Layer on each roll: 2 slices of ham, a generous portion (about 0.5 cup) of pulled pork, 2 slices Swiss cheese, and several quick-pickle slices. Press top and bottom together gently.

Butter the outside of each roll (top and bottom) with softened butter. If using a skillet: place sandwiches butter-side-down, then butter the top. Cook 3–4 minutes per side over medium heat, pressing occasionally with a spatula until bread is golden brown and cheese is melted. If using a sandwich press or panini maker: cook until golden and cheese is melted, about 4–6 minutes.

Remove sandwiches from heat, let rest 1 minute, then cut each sandwich in half. Serve immediately.