CUBAN PORK ROAST SANDWICH

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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 jalapeƱos, 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

Zachariah 7822
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I highly recommend this recipe to anyone who loves Cuban food.


Nadin Kabesh
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This sandwich is the perfect combination of sweet, savory, and tangy.


Julie Tonko
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I'm so glad I tried this recipe. It's a new favorite in our house.


Brandon Dwyre
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This sandwich is a great way to show off your culinary skills. It's sure to impress your friends and family.


Saleem Sager
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I love the way the mojo sauce seeps into the pork. It makes the meat so juicy and flavorful.


padama vishwakarma
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This sandwich is the perfect comfort food. It's hearty and flavorful, and it always hits the spot.


Saon Talukdar
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I'm always looking for new pork roast recipes, and this one definitely didn't disappoint.


Hassan Lion
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I made this sandwich for my family and they all loved it. It's a great recipe for a weeknight meal.


Jado Bro
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I'm so glad I found this recipe. It's a great way to use up leftover pork.


Kaden Rosario
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This recipe is a keeper. I will definitely be making it again and again.


Nanziri Maria
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I'm not a big fan of pork, but I loved this sandwich. The meat was so tender and flavorful.


Bc Maya
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This sandwich is so good, I could eat it every day.


Mahi Veer
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I've tried many Cuban pork roast sandwich recipes, but this one is my favorite. It's the perfect balance of flavors.


Cuffucf Fgffh
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I made this sandwich for a party and it was a huge hit. Everyone loved it.


Robert Abrams
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I highly recommend this recipe. It's easy to follow and the results are amazing.


RAVEN THOMAS
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This recipe is a bit time-consuming, but it's worth the effort. The end result is a delicious and authentic Cuban pork roast sandwich.


Ahmed Maareeye
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I love the combination of flavors in this sandwich. The sweet and tangy mojo sauce pairs perfectly with the savory pork.


Md Sojun295
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This is the best pork roast sandwich I've ever had! The meat is so juicy and tender, and the mojo sauce is amazing.


Luke Knapp
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I'm not sure what I did wrong, but my pork roast turned out dry. The flavor was good, but the texture was off.


ASF TIELA
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This Cuban pork roast sandwich is a winner! The meat is so tender and flavorful, and the mojo sauce is the perfect complement. I will definitely be making this again.


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