Duck Fat Cubano Recipe
House-pulled pernil, smoked heritage ham, swiss, sour pickles, yellow mustard, mayo, pressed ciabatta.
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Ingredients
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Pernil (Slow-Roasted Pork)
Sandwich Assembly
Method
Pernil Preparation
- 1
Prepare the Marinade
In a blender, combine garlic, oregano, cumin, salt, black pepper, orange juice, and lime juice. Blend until smooth.
- 2
Marinate the Pork
Place the pork shoulder in a large bowl or zip-top bag and pour the marinade over it. Ensure the pork is well coated. Marinate in the refrigerator for at least 12 hours, preferably overnight.
- 3
- 4
Shred the Pork
Once cooked, remove the pork from the oven and let it rest for 30 minutes. Shred the pork using two forks and set aside.
Sandwich Assembly
- 5
Assemble the Sandwich
Slice the ciabatta rolls in half. On the bottom half, spread yellow mustard and mayonnaise. Layer with shredded pernil, smoked heritage ham, Swiss cheese, and sour pickles.
- 6
Press the Sandwich
Close the sandwich and place it in a sandwich press or a hot skillet with a weight on top. Grill until the bread is crispy and the cheese is melted, about 3-5 minutes.
- 7
Serve
Remove from the press, slice in half, and serve warm. Enjoy your Duck Fat Cubano!