Cuban Pork Roast Sandwich Recipes

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CUBAN-STYLE ROAST PORK



Cuban-Style Roast Pork image

Fragrant, savory, and succulent pork roast the whole family will love. Serve with cumin scented black beans, and mashed sweet potatoes.

Provided by Michele Kerr Fielding

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 2h48m

Yield 8

Number Of Ingredients 11

4 cloves garlic
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon ground coriander
3 tablespoons lime juice
3 tablespoons orange juice
3 tablespoons olive oil
1 ½ teaspoons white wine vinegar
1 (4 pound) pork shoulder roast

Steps:

  • Grind garlic, salt, black pepper, cumin, oregano, and coriander into a paste using a mortar and pestle.
  • Transfer half of the garlic and spice paste to a bowl; add lime juice, orange juice, olive oil, and vinegar. Beat the mixture with a whisk until smooth.
  • Cut several inch-long, deep slits into the fatty side of the pork roast. Rub the reserved garlic paste into the slits.
  • Put rubbed roast into a gallon-size resealable plastic bag. Pour the liquid mixture over the roast, squeeze as much air from the bag as possible and seal; refrigerate, turning occasionally, 8 hours to overnight.
  • Remove pork roast from refrigerator, put into a roasting pan, and let warm at room temperature for 30 minutes.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Roast pork in preheated oven for 30 minutes, reduce heat to 375 degrees F (190 degrees C), and continue cooking until pork is no longer pink in the center, about 2 hours more. An instant-read thermometer inserted into the center should read at least 170 degrees F (75 degrees C).

Nutrition Facts : Calories 265.1 calories, Carbohydrate 2.1 g, Cholesterol 85.5 mg, Fat 14.8 g, Fiber 0.4 g, Protein 29.4 g, SaturatedFat 4.1 g, Sodium 539.9 mg, Sugar 0.6 g

CUBAN PORK SANDWICHES



Cuban Pork Sandwiches image

Florida restaurants introduced the simple, delicious flavors of this Cuban favorite to the United States. If you don't have leftover roast pork, just pick up some from the deli.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 8

4 white hamburger buns, split
2 teaspoons yellow mustard
4 teaspoons mayonnaise or salad dressing
4 ounces thinly sliced cooked roast pork
4 ounces thinly sliced cooked ham
4 ounces sliced Swiss cheese
12 slices dill pickles
3 tablespoons butter or margarine, melted

Steps:

  • For each sandwich, spread one cut side of each bun with 1/2 teaspoon mustard and the other side with 1 teaspoon mayonnaise. Layer pork, ham, cheese and 3 pickle slices in each bun, folding meats or cheese to fit if necessary. Press sandwiches firmly with palm of hand to flatten to about 1-inch thickness.
  • Heat 12-inch nonstick skillet over medium-high heat. Brush tops of sandwiches with melted butter. Place sandwiches, buttered sides down, in skillet. Brush bottoms with remaining butter. Cook about 6 minutes, turning once, until crisp and brown on both sides.

Nutrition Facts : Calories 450, Carbohydrate 24 g, Cholesterol 90 mg, Fat 1 1/2, Fiber 1 g, Protein 27 g, SaturatedFat 12 g, ServingSize 1 Sandwich, Sodium 1140 mg, Sugar 2 g, TransFat 1 g

CUBAN-STYLE PORK SANDWICHES



Cuban-Style Pork Sandwiches image

Loaded with tangy flavor, this is a lighter version of a favorite restaurant-style sandwich. If you don't have a panini maker, tuck the sandwiches under the broiler until the bread is browned and the cheese melted. -Robin Haas, Cranston, Rhode Island

Provided by Taste of Home

Categories     Lunch

Time 6h20m

Yield 10 servings.

Number Of Ingredients 18

1 large onion, cut into wedges
3/4 cup reduced-sodium chicken broth
1 cup minced fresh parsley
7 garlic cloves, minced and divided
2 tablespoons cider vinegar
1 tablespoon plus 1-1/2 teaspoons lemon juice, divided
2 teaspoons ground cumin
1 teaspoon ground mustard
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1 boneless pork shoulder butt roast (3 to 4 pounds)
1-1/4 cups fat-free mayonnaise
2 tablespoons Dijon mustard
10 whole wheat hamburger buns, split
1-1/4 cups shredded reduced-fat Swiss cheese
1 medium onion, thinly sliced and separated into rings
2 whole dill pickles, sliced

Steps:

  • Place onion wedges and broth in a 5-qt. slow cooker. In a small bowl, combine the parsley, 5 garlic cloves, vinegar, 1 tablespoon lemon juice, cumin, mustard, oregano, salt and pepper; rub over pork. Add to slow cooker. Cover and cook on low until meat is tender, 6-8 hours., Remove meat; let stand for 10 minutes before slicing. In another small bowl, combine the mayonnaise, mustard and remaining garlic and lemon juice; spread over buns. Layer bun bottoms with pork, cheese, sliced onion and pickles; replace tops., Cook on a panini maker or indoor grill until buns are browned and cheese is melted, 2-3 minutes.

Nutrition Facts : Calories 415 calories, Fat 18g fat (6g saturated fat), Cholesterol 90mg cholesterol, Sodium 943mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 5g fiber), Protein 33g protein.

CUBAN ROASTED PORK SANDWICHES



Cuban Roasted Pork Sandwiches image

For an incredible hot sandwich, slowly roast pork in a seasoned citrus marinade, then layer slices of meat with pickles, zippy mustard, ham and cheese. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 3h40m

Yield 24 servings.

Number Of Ingredients 16

1 boneless pork shoulder butt roast (5 to 6 pounds)
4 garlic cloves, sliced
2 large onions, sliced
1 cup orange juice
1 cup lime juice
2 tablespoons dried oregano
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon pepper
SANDWICHES:
4 loaves (1 pound each) French bread
3/4 cup butter, softened
1/2 to 1 cup yellow mustard
24 thin sandwich pickle slices
2-1/4 pounds sliced deli ham
2-1/4 pounds Swiss cheese, sliced

Steps:

  • Cut sixteen 1-in. slits in pork; insert garlic slices. In a large bowl, combine the onions, orange juice, lime juice and seasonings. Pour 1-1/2 cups marinade into another large bowl; add pork and turn to coat with marinade. Cover and refrigerate for at least 8 hours or overnight, turning pork occasionally. Cover and refrigerate remaining marinade., Preheat oven to 350°. Drain pork, discarding drained marinade. Place pork and reserved marinade in a shallow roasting pan. Bake tender, 3-1/2 to 4 hours, basting occasionally. Let stand for 15 minutes before slicing., Meanwhile, cut each loaf of bread in half lengthwise; flatten slightly. Spread cut side with butter; spread crust side with mustard. Cut pork into thin slices. Layer pickles, pork, ham and cheese over the mustard. Replace tops so buttered side is outward. Cut each loaf into sixths., Cook in batches on a panini maker or indoor grill for 4-5 minutes or until bread is browned and cheese is melted.

Nutrition Facts : Calories 590 calories, Fat 27g fat (15g saturated fat), Cholesterol 119mg cholesterol, Sodium 1206mg sodium, Carbohydrate 47g carbohydrate (5g sugars, Fiber 2g fiber), Protein 39g protein.

CUBAN PORK ROAST II



Cuban Pork Roast II image

There are many variations of this recipe. My sister Helen, who lived in Cuba during the late 50's got this version from a cook in her employ. It is definitely for garlic lovers.

Provided by KITKATY

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Yield 8

Number Of Ingredients 7

5 pounds boneless loin pork roast
6 cloves crushed garlic
½ teaspoon dried rosemary, crushed
½ teaspoon dried dill weed
½ teaspoon dried oregano
1 cup dry red wine
10 cloves garlic

Steps:

  • In a small bowl, mix together crushed garlic, rosemary, dill, oregano, and red wine. Place roast in a large plastic or glass container, pour wine mixture over meat, and cover. Marinate overnight in refrigerator.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Transfer meat to a Dutch oven. Make eight to ten 1 inch deep cuts into the meat with a sharp knife. Insert a whole peeled garlic clove into each hole. Pour marinade over meat, and cover.
  • Roast for 35 minutes per pound, or until an instant read thermometer inserted into the center of the roast registers 145 degrees F (63 degrees C).

Nutrition Facts : Calories 632.7 calories, Carbohydrate 2.9 g, Cholesterol 170.1 mg, Fat 39.8 g, Fiber 0.2 g, Protein 56.8 g, SaturatedFat 13.8 g, Sodium 121.4 mg, Sugar 0.2 g

CUBAN PORK ROAST SANDWICH



Cuban Pork Roast Sandwich image

Recipe attempting to recreate a recently closed sandwich shop in Seattle. I merged a few recipes I found online. I use a Traeger pellet grill for slow cooking the pork, but I suppose you can use any slow cooking technique.

Provided by BajaVilla.com

Categories     Pork

Time 5h40m

Yield 12 serving(s)

Number Of Ingredients 25

1 cup mango juice
2 cups orange juice
2 tablespoons olive oil
3 limes, juiced
2 tablespoons garlic, minced
1 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1 ounce rum
3 -4 lbs pork shoulder
1 slice white bread, crust removed
2 tablespoons white wine vinegar
6 garlic cloves, crushed
2 egg yolks
1/2 teaspoon lemon zest
3 tablespoons lemon juice
1/2 teaspoon saffron thread
1 teaspoon sea salt
1/4 teaspoon fresh ground pepper
1 1/2 cups olive oil, regular
3 large yellow onions
12 French baguettes (I like Bahn Mi style buns from Q Bakery)
1 cup pickled jalapeno pepper
1 bunch romaine lettuce
1/2 cup fresh cilantro

Steps:

  • Prepare Pork for Slow Cooking (1 day):.
  • Combine marinade ingredients.
  • Stab the pork all over to allow for better marinade penetration.
  • Marinade pork for 12-24 hours.
  • Remove from marinade and bring to room temperature (reserve marinade for later).
  • Heat large skillet with a small amount of olive oil until smoking hot.
  • Sear pork on all sides in skillet.
  • Leave the pan alone and keep it for cooking onions later.
  • Place pork in roasting pan, and pour marinade into pan (ideally pan should be about 3 inches wider/longer then pork.).
  • Loosely tent pan with foil.
  • Slow Cook Pork (preferably use Traeger pellet grill):.
  • Place in 300 degree oven (or preferably Traeger pellet grill).
  • Cook for 2 hours tented.
  • Reduce heat to 250.
  • Cook for 1 more hour uncovered, basting every 20 minutes with marinade.
  • Turn Pork over and cook for 1 more hour, basting every 20 minutes with marinade.
  • Your cooking time will vary depending on meat and pan size. Uncovering the pan is done to reduce the marinade. Your goal is to use most of the marinade but not to burn it. You will still have considerable burnt and caramelized pieces at the end of the cooking cycle. Re-cover the pan if necessary, to preserve liquid. The pork should basically fall apart by the end of the cooking cycle.
  • Remove pork, cover with foil and let sit for 30 minutes.
  • Pull the pork apart into medium sized chunks with claws.
  • Aioli (prepare while cooking pork and refrigerate):.
  • Soak white bread in vinegar.
  • Place it in a kitchen aid mixer with all remaining ingredients EXCEPT olive oil.
  • Whip on medium setting until thoroughly blended.
  • Slowly drizzle in NON-Extra virgin (regular) Olive Oil. Increase speed of the mixer as it begins to emulsify and turn into a mayonnaise-like consistency.
  • Place in refrigerator.
  • Caramelize Onions (Prepare while letting the pork rest):.
  • Cut onion into thick slices (about 1/2 inch wide).
  • Heat pan used for searing pork over Medium/low heat adding a little olive oil.
  • Add onion to pan.
  • Slowly caramelize onions, stirring occasionally. Onions should be soft and browned, but not burnt.
  • Prepare the sandwich:.
  • The original used a harder roll sliced completely in half. I use a Bahn Mi roll cut more like a Philly steak sandwich bun. I get my buns at Q Bakery in Columbia City. This allows me to stuff the sandwich and not have a complete mess.
  • Cut roll and LIGHTLY toast inside.
  • Spread Aioli generously on inside.
  • Add some cilantro, a branch of romaine, a few jalapeños, some caramelized onions, and stuff with pork.
  • Finally, eat the best sandwich ever.

Nutrition Facts : Calories 787.8, Fat 52, SaturatedFat 11.8, Cholesterol 108.2, Sodium 902.4, Carbohydrate 50.7, Fiber 4.5, Sugar 8.2, Protein 29.4

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  • Slice bread in halve lengthwise then in half vertically. Heat a panini press, grill pan or cast iron skillet over medium heat. Working in batches if needed, toast all halves of the bread, cut side down until golden, about 2 minutes (prevents soggy bread). Remove to a flat worksurface; set aside.
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  • Combine all of the ingredients (except the pork) in a food processor or blender and blend until completely liquified.
  • Line a roasting pan with foil and place the roasting rack in the pan. Place the pork, skin side down on the roasting rack. Add 2 cups of water to the bottom of the roasting pan.
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2015-09-09  · Add the pork shoulder and marinate overnight or up to 24 hours. Preheat the oven to 350 degrees F. Roll the pork shoulder into a roast shape and secure with butcher twine, and then wrap in foil. Roast for 3 hours. Cool the pork completely, then slice into 1/4- to 1/2-inch slices. Divide the roasted pork evenly among half of the slices of bread.
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Total Time 12 hrs 15 mins
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2007-12-04  · Make the sandwiches: Set a 12-inch cast-iron or other heavy-duty skillet over medium heat. Brush the interior of the rolls with the mojo and the mustard, and then stack the bottom part of each roll with equal amounts of the pork, ham, cheese, and pickles. Top each sandwich with its upper half and spread the butter on the top and bottom of each ...
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2017-05-13  · Cubanos are a traditional Cuban sandwich that includes thinly-sliced marinated roast pork shoulder. Pork shoulder can be cooked low and slow for BBQ sandwiches, carnitas, or chili, but for Cubanos, the cooking and doneness temperatures yield juicy pork that still holds together when sliced rather than falling apart for pulled pork.
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THE ORIGINAL CUBAN SANDWICH COLUMBIA RESTAURANT RECIPE
Cool before slicing Roast Cuban Pork: 1each Fresh Pork shoulder (about 5 lbs.) 1 cup Sour Orange Juice (if not available, ½ cup lime juice and ½ cup orange juice) 8 each Large garlic cloves 2 tsp dried oregano leaves 1/4 tsp ground black pepper 1/2 tsp salt 4 each bay leaves With a sharp knife, puncture pork in several places. Place in a shallow roasting pan. In a food processor, puree ¼ ...
From columbiarestaurant.com
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CUBAN PORK ROAST I - CARIBBEAN
Cuban Pork Roast I. Black beans and rice are the logical accompaniment to this hearty pork roast. A salad of orange slices, red onion and arugula dressed with a tangy cilantro vinaigrette would be refreshing. If there are any leftovers, make media noches, the Cuban sandwiches that are made with Swiss cheese, ham and toasted egg bread in addition to roast pork. 626 calories; protein 38.2g ...
From worldrecipes.org
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CUBAN-STYLE ROAST PORK SHOULDER WITH MOJO RECIPE
2021-06-25  · Remove pork from oven and let rest 10 to 15 minutes. Pour accumulated pork juices into a bowl and discard all except 1 cup. Add reserved mojo to pork drippings, along with fresh chopped mint and oregano. Whisk together and season to taste with salt. Serve shredded pork, passing mint mojo and lime wedges on the side.
From seriouseats.com
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CUBAN ROAST PORK RECIPE – MY CUBAN FOOD
2021-03-08  · Crush the garlic with the salt, cumin, pepper, and oregano. Add the orange juice and mix well. Place the pork in a large dish and cover well with the marinade. Cover the dish and leave to marinate for 12-14 hours, turning the meat frequently to make sure all the parts absorb the marinade. Heat the oven to 350ºF and place the meat in an ...
From mycubanfood.com
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Here’s what you need to make the Authentic Cuban Pork Roast: 15 pound bone-in pork butt (give or take a pound) 1/2 cup olive oil. cloves from 2 whole heads of garlic peeled. 1/3 cup sour orange juice. 1/4 cup fresh squeezed orange juice (about 1 large naval orange) 3/4 cup fresh lime juice (about 8 limes)
This Cuban sandwich recipe is as easy as it is scrumptious. A classic deli-style Sammy made with roasted pork, ham, swiss, pickles, and mustard on buttery-crisp bread! This recipe for a Cuban sandwich has all the makings of a work of art.
"You can serve it Cuban-style with black beans and rice, or make a traditional Cuban sandwich of pork, ham, Swiss cheese, tomatoes, lettuce, mustard, mayonnaise and dill pickle.".
"The pork is flavorful but mild, so everyone likes it," says Virginia Cronk of Little Torch Key, Florida. "You can serve it Cuban-style with black beans and rice, or make a traditional Cuban sandwich of pork, ham, Swiss cheese, tomatoes, lettuce, mustard, mayonnaise and dill pickle.".

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