Name: La Plumes Cubano Sandwich Recipe
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: Cuban
Ingredients: 2 lb pork shoulder (trimmed, 2–3 lb / 1–1.4 kg); 1 whole orange (juice); 1 whole lime (juice); 4 count garlic cloves (minced); 1 tsp ground cumin; 1 tsp dried oregano; 1.5 tbs kosher salt; 1 tsp black pepper (freshly ground); 2 count bay leaves; 2 tbs vegetable oil; 1 cup chicken or pork broth (or water); 1 cup carrot (thin matchsticks); 1 cup daikon or white radish (thin matchsticks); 1 cup white vinegar; 0.5 cup water; 2 tbs sugar; 1 tsp kosher salt; 4 count Cuban rolls or bolillo/ciabatta rolls (split); 8 oz smoked ham (thinly sliced); 8 oz Swiss cheese (sliced); 4 tbs Dijon or yellow mustard; 2 tbs unsalted butter (softened); 1 cup pickled vegetable mixture (from above); 1 lb russet potatoes (cut into fries); 2 tbs vegetable oil (for frying or roasting); 1 tsp kosher salt; 0.5 tsp black pepper

Method

Pork Carnitas

Prepare and season pork

Cut pork shoulder into 2–3 large chunks (if not already). Pat dry and rub evenly with kosher salt, black pepper, ground cumin and dried oregano. Rub minced garlic into the meat and tuck bay leaves alongside pieces.

Brown the pork

Heat 2 tablespoons vegetable oil in a heavy Dutch oven or deep oven-safe skillet over medium-high heat. Brown pork pieces on all sides, 3–4 minutes per side, until deeply golden. Work in batches if needed to avoid crowding.

Simmer

Add orange juice (squeezed from 1 orange), lime juice (from 1 lime), and 1 cup broth (or water) to the pot. Bring to a simmer, then reduce heat to low, cover, and cook gently for 2–2.5 hours until meat is very tender and shreds easily. Alternatively, transfer to a 300°F (150°C) oven and cook covered for 2–2.5 hours.

Shred and crisp

Remove pork from liquid and shred with two forks. Reserve 1/2 cup cooking liquid. Spread shredded pork on a rimmed baking sheet, drizzle a little reserved cooking liquid and a touch of oil, then broil or place under a very hot oven (425°F / 220°C) for 8–12 minutes until edges are crisped and caramelized. Toss and crisp additional 2–3 minutes if desired.

Pickled Vegetables (Quick Pickle)

Combine 1 cup white vinegar, 1/2 cup water, 2 tablespoons sugar and 1 teaspoon salt in a small saucepan. Warm gently just until sugar and salt dissolve (do not need to boil). Place carrot and daikon matchsticks into a jar or bowl and pour hot brine over them. Let cool to room temperature, then refrigerate at least 30 minutes (or up to several days). Drain before using on sandwiches.

Fries (Optional)

Preheat oven to 425°F (220°C). Toss cut potatoes with 2 tablespoons oil, salt and pepper. Spread in an even layer on a baking sheet and roast 25–35 minutes, flipping once, until golden and crisp. For frying, heat oil to 350°F (175°C) and fry until golden, drain on paper towels and season with salt.

Sandwich Assembly & Cooking

Preheat a panini press or skillet over medium heat. Split rolls and spread softened butter on the outside faces of each roll (top and bottom). On the interior bottom half, spread about 1 tablespoon mustard per sandwich.

Layer fillings on the bottom half: 2 ounces smoked ham, 2 ounces Swiss cheese, about 3–4 ounces warmed shredded pork carnitas, and about 1/4 cup drained pickled vegetables. Top with another slice of Swiss cheese and a layer of ham if you like (traditional Cubano stacks ham, pork, Swiss). Close sandwich with top half of roll.

If using a panini press: place sandwich on press and cook until bread is golden and cheese melted, about 4–6 minutes. If using a skillet: place sandwich in skillet and weigh down with a heavy pan or foil-wrapped brick; cook 3–4 minutes per side over medium heat, pressing occasionally, until cheese is melted and bread is crisp. Brush or re-butter exterior as needed for browning.

Remove from heat, let rest 1 minute, then slice each sandwich in half on the diagonal. Serve immediately with fries and extra pickles or mustard on the side.