Cuban Missile Crisis Recipe

1. Season pork

Preheat oven to 300°F (150°C). Pat the pork shoulder dry with paper towels. In a small bowl mix kosher salt, black pepper, garlic powder, ground cumin and dried oregano. Rub the olive oil over the pork, then evenly rub the dry spice mixture all over the exterior of the pork.

2. Sear (optional)

Heat a large heavy skillet over medium-high heat. Sear the pork on all sides 2–3 minutes per side until nicely browned to develop flavor. Transfer to a roasting pan or Dutch oven.

3. Add liquids and roast

Pour orange juice, lime juice and chicken/pork broth into the pan around (not over) the pork to keep the seasoning in place. Cover tightly with a lid or foil and roast in the oven for 3 to 3.5 hours, or until the pork reaches an internal temperature of 195–205°F (90–96°C) and shreds easily.

4. Rest and shred

Remove the pork from the oven and let rest, covered, for 15–20 minutes. Using two forks, shred the pork into bite-size pieces. Spoon 1/2 cup of the pan juices over the shredded pork and toss to keep it moist. Taste and adjust seasoning with a pinch of salt and pepper if needed.

1. Prepare rolls

Split the hoagie rolls lengthwise, leaving a hinge if desired. Spread about 1 tablespoon softened butter on the outer cut faces to help with browning. Lightly toast the rolls cut-side down in a skillet or under the broiler until golden (about 1–2 minutes). If using mayonnaise, spread 1 teaspoon inside each bottom half.

2. Mustard layer

Mix Dijon mustard and yellow mustard (if using). Spread approximately 2 tablespoons of the mustard mixture across the bottom half of each roll.

3. Build sandwich

On each bottom roll layer 2 slices of Swiss cheese, 2 slices of smoked ham, and then a generous portion (about 3/4 cup) of the shredded slow-roasted pork. Top the pork with 6 dill pickle slices evenly distributed. Add the remaining 2 slices Swiss cheese on top of the pickles (this helps the cheese melt over the fillings).

4. Top and butter exterior

Close the sandwich and brush the exterior of the top and bottom of each roll with the remaining softened butter (about 1 tablespoon per sandwich). Sprinkle a little coarse black pepper over the top if desired.

1. Heat pan or sandwich press

Warm a large heavy skillet or griddle over medium heat and add 1 teaspoon olive oil to prevent sticking. Alternatively preheat a sandwich press or panini maker to medium.

2. Press sandwiches

Place sandwiches in the skillet or press. If using a skillet, place a heavy cast-iron pan or a foil-wrapped brick on top to press. Cook 3–4 minutes per side (or 4–6 minutes in a press) until the rolls are crisp, the cheese is melted and the fillings are heated through. Reduce heat slightly if the bread is browning too fast to allow cheese to melt.

3. Rest and slice

Transfer sandwiches to a cutting board and let rest 1–2 minutes. Slice each hoagie in half on the diagonal and serve immediately.