| Level: | Easy |
| Total: | 4 hr 15 min |
| Prep: | 15 min |
| Cook: | 4 hr |
| Yield: | 12 servings |
Ingredients
- Juice of 8 lemons
- Juice of 8 limes
- 12 cloves garlic
- 1 bunch fresh cilantro sprigs
- 2 cups kosher salt
- 2 tablespoons ground cumin
- 1 (8-pound) pork shoulder butt
- 2 ounces freshly ground black pepper
- 12 whole wheat tortillas
- Yellow mustard, to taste
- 1/2 pound sliced ham
- 1 pound sliced Swiss cheese
- Pickles, to taste
- 1 head lettuce, finely chopped
- 2 tomatoes, sliced
Instructions
- Preheat oven to 375 degrees F.
- In a blender mix the lemon juice, lime juice, garlic, cilantro, salt, and cumin, until well combined and a paste forms. Place the pork in a large roasting pan and rub the paste all over pork. Place the roasting pan in the oven and roast the pork for 4 hours. Remove the pork and let sit for 10 minutes. Once a bit cooled, using 2 forks, pull the pork into shreds.
- Heat the tortillas on stove for 30 seconds each side. Spread mustard on each warmed tortilla, add some pulled pork, a slice of ham, a slice of Swiss cheese, some pickles, lettuce, and a slice of tomato. Wrap up the tortilla and serve.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 911 |
| Total Fat | 58 g |
| Saturated Fat | 22 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 6 g |
| Sugar | 4 g |
| Protein | 59 g |
| Cholesterol | 207 mg |
| Sodium | 1270 mg |
Reviews
2 CUPS OF SALT, NO WAY. ITS WAS SO SALTY THAT I WASH THE MEAT
This was so salty I tried to wash the meat with water and just ate it plain as to not waste the meat. The marinade did not come into a paste not sure if you remember exactly how you made it but this was just too salty.
Herb Mesa I miss You!Thank You for Healthy Mexican Cuisine. Delicioso. Please may Food Network Give You Your Own SHOW!!!!
I tried this and was well pleased. My children loved this recipe. They eat it until everything was gone. I will keep this recipe in my recipe box for a long time to come.
The pork was very tender but quite salty. i just rinsed off the outer coating and that took care of the excess saltiness. The wrap was very good, my husband did enjoy them. I made mine into a salad and omitted the “wrap”, also very good. I will make this again, but if I use less salt, will it still be as tender? Good job, Herb!
My husband and I just tried this. As one other person commented, my “marinade” did not really turn into a paste either. It was a cross between a liquid and a paste. I also agree that the meat seemed salty. However, when I put everything together, the flavor was really very good. I didn’t taste the saltiness as much when everything was combined. We really enjoyed them and I’d make them again. Also, I cooked my meat in the crock pot so that I could leave it cook while I was at work, and that worked out just fine.
Herb,
Congratulations, the Cuban Sandwich Wrap was awesome……As a Cuban, I can tell you that the recipe was right on target. I always eat Cuban Sandwiches on Cuban bread and never in a wrap, but the wrap makes it healthier and lighter (another option), so I love it…..Great job and I hope everyone enjoys your recipe as much as I did…..GOOD LUCK!!!
Guillermo from Miami…..
I followed the recipe exactly…but, the paste did not come together for me. It was more like a thicker liquid marinade. Wow was it salty! I poured it all over the pork and baked as directed. About half way through the baking I tasted the meat and it was so salty I was afraid it would be ruined. I discarded the “marinade” and replaced it with vegetable broth and continued cooking. It turned out very well and the flavor was great. Just wondering if the salt amount was correct in the recipe. 2 cups seems like a lot…but, this was my first experience cooking a Cuban dish. Also wonder where the pepper was supposed to be added? To the paste or just sprinkled on top of the paste after application. All in all a good recipe with a little tweaking. Thanks Herb!
About time we can start enjoying a Cubano…and not feel guilty!!!
Thanks a lot for the recipe…I’m sure you can give us more “light” recepies…
Thanks a lot for the recipe…I’m sure you can give us more “light” recepies…
tried it tonight, loved it…thanks Herb! 🙂