Cuban Recipe
Smoked pork shoulder, city ham, provolone, hot mustard, pickles, focaccia
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Pork Shoulder
Rub the pork shoulder with olive oil, salt, and black pepper. Smoke the pork shoulder at 225°F (107°C) for about 6-8 hours, or until it reaches an internal temperature of 195°F (90°C). Let it rest for 30 minutes before shredding.
- 2
Assemble the Sandwich
Slice the focaccia bread in half. Layer the bottom half with shredded smoked pork, city ham, and provolone cheese. Spread hot mustard on the top half and add pickles.
- 3
Heat the Sandwich
Place the assembled sandwich in a panini press or a skillet with a weight on top. Cook until the bread is toasted and the cheese is melted, about 3-5 minutes.
- 4
Serve
Slice the sandwich in half and serve immediately with extra pickles on the side.