Coppa Cabana Recipe
Mojo pulled pork, hot coppa ham, house pickles, swiss, honey truffle dijonnaise, french bread
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pulled Pork
Sandwich Assembly
Method
Pulled Pork Preparation
- 1
Marinate the Pork
In a large bowl, combine the pork shoulder with mojo marinade, salt, and black pepper. Ensure the pork is evenly coated. Cover and refrigerate for at least 4 hours or overnight for best results.
- 2
Cook the Pork
Preheat your oven to 300°F (150°C). Place the marinated pork shoulder in a roasting pan and cover it with aluminum foil. Cook for 4-5 hours until the pork is tender and shreds easily. Let it rest for 15 minutes before shredding.
- 3
Shred the Pork
Using two forks, shred the cooked pork shoulder into bite-sized pieces. Set aside.
Sandwich Assembly
- 4
Prepare the Bread
Slice the french bread lengthwise without cutting all the way through, creating a hinge.
- 5
Layer the Ingredients
On one side of the bread, layer the shredded mojo pulled pork, followed by the hot coppa ham, Swiss cheese, and house pickles.
- 6
Add the Sauce
Spread the honey truffle dijonnaise on the other side of the bread.
- 7
Close the Sandwich
Gently close the sandwich and press down slightly to help the ingredients meld.
- 8
Serve
Slice the sandwich into portions if desired and serve immediately. Enjoy your Coppa Cabana!