Irish Cuban Recipe
Roasted Pork, Tender Corned Beef, Pickles, Irish Curry Mayo, Big Eye Swiss, Pressed Ciabatta Roll
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Ingredients
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Roasted Pork
Corned Beef
Irish Curry Mayo
Sandwich Assembly
Method
Roasted Pork
- 1
Prepare the Pork
Preheat your oven to 300°F (150°C).
- 2
Season and Roast
In a bowl, mix together the garlic (minced), cumin, oregano, salt, black pepper, orange juice, and olive oil. Rub this mixture all over the pork shoulder. Place the pork in a roasting pan and cover with foil. Roast for about 4 hours, or until the pork is tender and easily shreds with a fork.
- 3
Shred the Pork
Once cooked, remove the pork from the oven and let it rest for 15 minutes. Shred the pork using two forks and set aside.
Corned Beef
- 4
- 5
Slice the Corned Beef
Remove the corned beef from the pot and let it rest for 10 minutes before slicing it thinly against the grain.
Irish Curry Mayo
- 6
Mix the Mayo
In a small bowl, combine the mayonnaise, curry powder, lemon juice, and salt. Mix well until smooth and set aside.
Sandwich Assembly
- 7
Assemble the Sandwich
Take the ciabatta rolls and cut them in half. Spread a generous amount of the Irish curry mayo on the bottom half of each roll.
- 8
Layer the Fillings
Layer the shredded roasted pork, sliced corned beef, pickles, and big eye Swiss cheese on top of the mayo-covered half of the rolls.
- 9
Press and Grill
Top with the other half of the ciabatta roll and press down gently. Preheat a panini press or grill pan and cook the sandwiches until the bread is golden and the cheese is melted, about 5–7 minutes.
- 10
Serve
Remove the sandwiches from the heat, slice in half, and serve warm.
