Cuban Roasted Pork Sandwiches

Transport your taste buds to the flavors of Cuba with these delectable Cuban Roasted Pork Sandwiches. Slowly roasted in a seasoned citrus marinade, the boneless pork shoulder butt roast becomes tender and infused with delightful zesty notes. Layered with pickles, zippy mustard, deli ham, and Swiss cheese, these hot sandwiches promise an explosion of savory flavors that will leave you craving more. Perfect for a satisfying lunch or dinner, these Cuban-inspired sandwiches are a true crowd-pleaser.

INGREDIENTS:

• 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
• ¾ cup butter, softened
• Yellow mustard (optional)
• 24 thin sandwich pickle slices
• 2¼ pounds sliced deli ham
• 2¼ pounds Swiss cheese, sliced

PREPARATIONS:

1. Cut sixteen 1-inch slits in the pork roast and insert garlic slices. In a large bowl, combine the sliced onions, orange juice, lime juice, and seasonings. Pour 1½ cups of the marinade into a large resealable plastic bag; add the pork roast. Seal the bag and turn to coat; refrigerate for at least 8 hours or overnight. Cover and refrigerate the remaining marinade.
2. Drain and discard the marinade. Place the marinated pork roast and the reserved marinade in a shallow roasting pan. Bake at 350°F for 2¾ to 3¼ hours or until a thermometer reads 160°F, basting occasionally. Let the roast stand for 15 minutes before slicing.
3. Meanwhile, cut each loaf of French bread in half lengthwise. Spread butter and mustard (if desired) over the cut sides of the bread. Cut the roasted pork into thin slices. Layer the bottom halves of the bread with pickle slices, sliced pork, deli ham, and Swiss cheese. Replace the tops of the bread and cut each loaf into sixths.
4. Cook the prepared sandwiches in batches on a panini maker or indoor grill for 4-5 minutes or until the bread is browned and the cheese is melted.

YIELD:

Makes 24 servings.

PREP/BAKE TIME:

Preparation: 10 minutes + marinating Baking: 2¾ hours + standing

SPECIAL INSTRUCTIONS:

• For best results, allow the pork roast to marinate for at least 8 hours or overnight to fully absorb the flavors of the citrus marinade.
• Adjust the amount of yellow mustard according to your taste preference for an extra zippy kick.

TIPS:

• To achieve the classic Cuban Sandwich experience, you can use a panini press or indoor grill to warm the sandwiches, allowing all the ingredients to meld together deliciously.
• Serve the Cuban Roasted Pork Sandwiches with a side of plantain chips or yuca fries for an authentic Cuban meal.

In conclusion, these Cuban Roasted Pork Sandwiches are a delightful fusion of flavors that bring the vibrant taste of Cuba to your plate. The boneless pork shoulder butt roast, slowly roasted in a seasoned citrus marinade, becomes tender and juicy, infusing the meat with the delightful zesty notes of orange and lime.

Layered with pickles, zippy mustard, deli ham, and Swiss cheese, each bite of these hot sandwiches is a burst of savory goodness that will leave you wanting more. The French bread, spread with butter and mustard, creates the perfect canvas to showcase the succulent pork and cheese, while the pickle slices add a tangy and refreshing element to the overall taste.

Perfect for gatherings or a satisfying meal any day of the week, these Cuban-inspired sandwiches are sure to become a favorite in your household. The panini maker or indoor grill adds the finishing touch, warming the sandwiches to perfection and allowing all the flavors to meld together in harmonious deliciousness.

So, gather the ingredients and embark on a culinary journey to Cuba with these Cuban Roasted Pork Sandwiches—a taste of the vibrant and zesty flavors that the Cuban cuisine has to offer.