Best 2 Cuban Style Pork Sandwiches Recipes

**Cuban-Style Pork Sandwiches: A Journey of Flavors and Cultures**

In the vibrant culinary landscape of Miami, where diverse cultures converge, a delectable sandwich has captured the hearts of locals and visitors alike: the Cuban-style pork sandwich. A symphony of flavors, textures, and cultural influences, this sandwich is a testament to the rich tapestry of Miami's heritage.

At its core, the Cuban sandwich is a harmonious blend of savory roasted pork, succulent ham, nutty Swiss cheese, tangy pickles, and a slather of flavorful yellow mustard, all pressed between two slices of crispy Cuban bread. This culinary masterpiece can be found in countless cafes, restaurants, and food trucks scattered across the city, each offering its unique interpretation of this beloved dish.

This curated collection of recipes takes you on a culinary journey through Miami's Cuban-style pork sandwich scene. From classic preparations to creative variations, these recipes encompass the diverse flavors and styles that make this sandwich so iconic.

Whether you're a seasoned chef or a home cook eager to explore new culinary horizons, this trove of recipes will guide you through the process of creating authentic and delectable Cuban-style pork sandwiches.

So, embark on this culinary adventure and discover the vibrant flavors and cultural heritage that make the Cuban-style pork sandwich a beloved staple of Miami's culinary tapestry.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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 STYLE PORK TENDERLOIN SANDWICHES AND FRIED PLANTAINS

Cuban Style Pork Tenderloin Sandwiches and Fried Plantains image

Put The Buena Vista Social Club on the stereo and invite over a few friends to make a weeknight trip to Cuba! Put on your best cabana shirts and keep a limbo pole on hand!

Provided by Rachael Ray : Food Network

Categories main-dish

Time 40m

Yield Up to 8 servings

Number Of Ingredients 25

Ingredients

1 2/3 to 2 pounds pork tenderloin, 2 pieces, the average weight of 1 package, trimmed
Extra virgin olive oil or vegetable oil, for drizzling
1 small onion, minced
4 cloves garlic, finely chopped
2 limes, zested
1 large orange, zested
1 teaspoon coarse salt
1 teaspoon coarse black pepper
1 teaspoon dried oregano
8 crusty rolls, such as Portuguese rolls, torpedo loaves or muffuletta style round rolls
4 teaspoons sugar
1/4 cup corn oil, 4 turns of the pan
4 black (ripe) plantains
1 teaspoon fine salt
6 dill pickles, chopped
1/2 cup sweet red pepper relish
2 scallions, chopped
1 pound shaved ham, from the deli counter
1 pound shaved Swiss cheese, from the deli counter
4 tablespoons butter, for toasting sandwiches
Frozen Mojito Slushes, recipe follows
1 pint lime sorbet or 1 can lime ade from frozen juice sectio
8 shots light rum
1/2 cup mint leaves
1 tray ice cubes

Steps:

Preheat oven to 425 degrees F.
Coat tenderloins with oil. Combine onion, garlic, citrus zest, salt, pepper and dried oregano in a pile on your cutting board. Pack this coating equally and evenly onto the tenderloins. Heat a large skillet. Add a drizzle of oil and sear tenderloin on all sides. Then place in hot oven to roast 20 to 25 minutes. Wash hands.
Brush rolls with a little warm water and sprinkle the tops of the rolls with 1/2 teaspoon sugar each. Pile rolls on a baking sheet and place in oven with meat for 5 minutes to crust rolls and set sugar. Authentic Cuban rolls used for this sandwich are sweet. This sugar wash process gives a similar effect to store bought rolls. When rolls come out of oven, split and pile on serving plate.
Preheat a stovetop griddle over medium high heat.
Heat 1/4 cup corn oil in a heavy skillet over medium high heat. Peel plantains and cut in 1/2 lengthwise, then slice each 1/2 into thirds on an angle. Arrange plantains in pan in a single layer and cook until crisp, continuously flipping for even browning. Remove from skillet to paper towel lined plate and season with fine salt.
To assemble sandwiches: Thinly slice meat on an angle. Place ham and Swiss cheese on a serving plate, separating and fluffing up the shaved meat and cheese. Assemble sandwiches with desired fillings and place on a hot, buttered griddle. Use a heavy pan to press the sandwiches together. Toast until golden brown, then flip and toast the other side.
Combine chopped pickles, sweet red pepper relish and scallions in a small bowl.
Spread the relish on the tops of the rolls and pork slices, ham, and swiss cheese on the bottoms. Press the sandwiches together. Put about 1 tablespoon of butter on the hot griddle and spread to coat. Put 2 sandwiches at a time on the griddle, and top with a heavy cast-iron skillet. Toast sandwiches on the griddle, turning once, until golden, hot, and cheese is melted, 2 or 3 minutes per side.
Serve with a few slices of plantains per person as a side dish. Frozen Mojitos Slushes make a great drink or dessert.
In a blender, combine 1/2 pint sorbet or 1/2 can of lime aid with 4 shots of rum, 1/4 cup mint leaves and 1/2 tray of ice. Pulse, then blend on high until lime-mint slush is smooth. Pour drinks into 2 large cocktail glasses using a long handled spoon and repeat with remaining ingredients.

Tips:

Choose the right cut of pork: Pork shoulder (also known as pork butt) is the best cut for Cuban-style pork sandwiches. It's a tough cut of meat, but it becomes tender and flavorful when cooked low and slow.

Marinate the pork: Marinating the pork helps to tenderize it and infuse it with flavor. You can use a variety of marinades, but a simple mixture of garlic, oregano, cumin, and olive oil works well.

Cook the pork slowly: The key to tender, flavorful Cuban-style pork is to cook it slowly. You can cook it in a slow cooker, in the oven, or even on the grill. Just make sure to cook it until it's fall-apart tender.

Make a flavorful mojo sauce: Mojo sauce is a citrus-based sauce that is traditionally served with Cuban-style pork. It's easy to make and adds a lot of flavor to the sandwiches.

Use fresh, crusty bread: The bread is an important part of any Cuban sandwich. Use a fresh, crusty bread that will hold up to the fillings.

Pile on the fillings: Don't be shy with the fillings! Cuban sandwiches are traditionally made with roasted pork, ham, Swiss cheese, pickles, and mustard. But you can add other fillings, such as lettuce, tomatoes, or avocado.

Press the sandwiches: Pressing the sandwiches helps to hold them together and makes them easier to eat. You can use a panini press or a heavy skillet to press the sandwiches.

Conclusion:

Cuban-style pork sandwiches are a delicious and easy-to-make sandwich that is perfect for any occasion. With a few simple ingredients and a little bit of time, you can make this classic Cuban sandwich at home. ¡Buen provecho!