Supper! Cubano Recipe
pulled pork, tasso ham, provolone cheese, yellow mustard, and pickles on pressed sub roll
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Ingredients
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Pulled Pork (for Cubano)
Sandwich Assembly
Method
Pulled Pork (for Cubano)
- 1
Prep pork and aromatics
Trim excess fat from the pork shoulder if desired. Pat the pork dry with paper towels. In a small bowl, combine kosher salt, black pepper, paprika, garlic powder, and brown sugar. Rub the spice mixture evenly all over the pork. Slice the yellow onion into thick rings and set aside.
- 2
Sear pork
Heat 1 tablespoon olive oil in a large ovenproof pot or Dutch oven over medium-high heat. When shimmering, sear the pork on all sides until nicely browned (3–4 minutes per side). Remove the pork and set aside.
- 3
Braise
Reduce heat to medium and add the onion rings to the pot; cook 2–3 minutes until softened. Return the pork to the pot, add chicken broth and apple cider vinegar, cover with a tight-fitting lid, and bring to a gentle simmer. Transfer the covered pot to a 300°F (150°C) oven and braise until the pork is very tender and pulls apart easily, about 2.5–3 hours.
- 4
Shred and finish
Remove the pork to a cutting board and let rest 10 minutes. Using two forks, shred the pork into bite-sized strands. Skim any excess fat from braising liquid, then spoon 1/2 cup of the strained braising liquid back into the shredded pork to keep it moist (reserve extra liquid). Taste and adjust seasoning (add a pinch of salt or a squeeze of vinegar if desired). Keep warm until assembly.
Sandwich Assembly and Pressing
- 5
Prep rolls
Slice each pressed sub roll horizontally but not all the way through so it opens like a book. Spread 1 tablespoon of yellow mustard on the bottom half of each roll and 1/2 tablespoon on the top half (total 1.5 tbsp per sandwich; adjust to taste).
- 6
Layer ingredients
On the bottom half of each prepared roll, layer 2 ounces (about half of the tasso ham portion per sandwich) of thinly sliced tasso ham. Top the ham with about 4 ounces of warm pulled pork per sandwich, spreading it evenly. Place two slices of provolone over the hot pork so the cheese begins to soften. Add two lengthwise dill pickle slices on top of the cheese. Close the sandwich and lightly press by hand to compact the filling.
- 7
Butter and press
Spread a thin layer of softened butter on the outside of each roll (both top and bottom). Heat a panini press or a heavy skillet/plancha over medium heat. If using a skillet, put another heavy pan or foil-wrapped brick on top of the sandwich to press. Place the sandwich in the press or skillet and cook 3–4 minutes until golden brown, then flip (if using skillet method) and press and cook another 3–4 minutes until the bread is crisp and the provolone is melted and hot throughout. Total pressing time ~6–8 minutes; internal temperature should be hot and cheese fully melted.
- 8
Rest and serve
Remove sandwiches from the press, let rest 1 minute, then slice in half on the diagonal. Serve immediately while warm so cheese is melted and pork is juicy.
