Name: Von's 1000Spirits - Woodinvilles Cuban Sandwich Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Cuban
Ingredients: 8 slices sourdough bread loaf (or 4 sandwich-length slices); 2 cups pulled roasted pork, warm; 8 slices thinly sliced deli ham; 8 slices Swiss cheese, sliced; 12 slices dill pickles, thinly sliced lengthwise; 3 tbs yellow mustard (or Dijon for a sharper profile); 2 lbs pork shoulder (boneless), trimmed; 1 cup fresh orange juice; 1 tbs fresh lime juice; 3 cloves garlic, minced (about 3 large cloves); 2 tbs olive oil; 1 tsp ground cumin; 1 tsp dried oregano; 1.5 tsp salt; 1 tsp black pepper; 2 tbs unsalted butter, softened

Cuban sandwich cut in half and stacked, showing layers of pulled pork, ham, Swiss cheese, pickles, and mustard on sourdough bread, served on a dark...

In a bowl, whisk together orange juice, lime juice, minced garlic, olive oil, cumin, oregano, salt, and pepper. Place pork shoulder in a resealable bag or a shallow dish and pour marinade over. Marinate at least 2 hours or preferably overnight in the refrigerator.

Marinate pork

Preheat oven to 325°F (165°C). Transfer pork and marinade to a roasting pan. Cover tightly with foil and roast 2.5–3 hours until the pork is fork-tender and shreds easily (internal temp ~195°F/90°C). Let rest 10 minutes, then shred with two forks. Reserve 1/4 cup of pan juices and toss with shredded pork to keep it moist. Keep warm.

Roast and shred

If you haven't already, slice the sourdough into 4 sandwich-length pieces (8 slices total). Spread about 1/2 tbs softened butter on the outer face of each slice (the side that will contact the griddle) to ensure a golden crust when pressed.

Prepare bread and butter

Place 4 slices of bread butter-side-down on a work surface. On each bottom slice, spread about 3/4 tbs yellow mustard evenly. Divide the shredded pork evenly between the 4 sandwiches (about 1/2 cup per sandwich). Layer 2 slices of ham over the pork, then place 2 slices of Swiss cheese on top of the ham. Arrange 3 pickle slices lengthwise over the cheese. Top with the remaining bread slices, butter-side-up.

Assemble sandwiches

Preheat a large heavy skillet or griddle over medium heat. When hot, place assembled sandwiches in the pan. Use a heavy skillet, a sandwich press, or a foil-wrapped brick to press each sandwich down firmly. Cook for 3–4 minutes until the bottom bread is golden brown and cheese starts to melt. Flip sandwiches carefully, press again, and cook another 3–4 minutes until the other side is golden and cheese is fully melted. If using an oven-safe press, you can finish at 350°F (175°C) for 4–6 minutes to ensure thorough heating.

Heat and press

Transfer sandwiches to a cutting board and let rest 1 minute. Using a sharp serrated knife, cut each sandwich in half on a diagonal and stack halves to show layers.

Rest and slice

Serve immediately while hot and pressed, with extra pickles on the side if desired.

Serve

sourdough bread loaf (or 4 sandwich-length slices)

pulled roasted pork, warm

thinly sliced deli ham

Swiss cheese, sliced

dill pickles, thinly sliced lengthwise

yellow mustard (or Dijon for a sharper profile)

pork shoulder (boneless), trimmed

fresh orange juice

fresh lime juice

garlic, minced (about 3 large cloves)

olive oil

ground cumin

dried oregano

salt

black pepper

unsalted butter, softened

Cuban Sandwich

Make Cuban Sandwich Recipe in just 1h 30m. Cuban sandwich cut in half and stacked, showing layers of pulled pork, ham, Swiss cheese, pickles, and mustard on sourdough bread, served on a dark...

Cuban Sandwich Recipe

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