| Level: | Intermediate |
| Total: | 4 hr 40 min |
| Active: | 1 hr 10 min |
| Yield: | 6 servings |
| Level: | Intermediate |
| Total: | 4 hr 40 min |
| Active: | 1 hr 10 min |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon kosher salt
- 2 teaspoons fresh ground black pepper
- 1 tablespoon dried Mexican oregano
- 1 teaspoon ground cumin
- 2 1/2 pounds Boston butt (pork shoulder roast)
- 2 ounces grapeseed oil
- 4 cups chicken stock
- Six 6-inch pieces Cuban bread or French baguette
- 12 tablespoons (1 1/2 sticks) butter
- 12 slices swiss cheese
- 1 1/2 pounds deli sliced ham
- 12 dill pickles, cut into long slices
- 6 tablespoons Dijon mustard
Instructions
- For the braised pork shoulder: Preheat the oven to 300 degrees F.
- Combine the salt, pepper, oregano and cumin, and mix well. Rub the pork all over with the spice mix.
- Heat a large cast-iron skillet or saute pan over high heat until smoking. Add the oil and sear the pork on all sides until well browned, 3 to 4 minutes per side. Transfer to a deep baking dish.
- Deglaze the skillet with the chicken stock, then pour enough stock over the pork to cover by two-thirds. Cover tightly with parchment paper and then with foil. Place in the oven and cook until the pork reaches an internal temperature of 190 degrees F, 2 1/2 to 3 hours.
- Remove from the oven and allow the pork to cool in its cooking liquid for about 30 minutes. When cool, slice the pork thin and against the grain.
- For the Cuban sandwich: Heat a flat top grill or panini press to medium-high.
- Cut the bread in half horizontally and spread 1/2 tablespoon of butter on each cut-side. Toast the bread, cut-side down. (If using a panini press, do not close the press.)
- Cut the swiss cheese slices in half; place two halves on bottom halves of the bread. Layer with 6 ounces of sliced pork shoulder, 4 ounces of sliced ham, 2 pickle slices and 2 half slices of swiss cheese. Spread 1 tablespoon of Dijon mustard on the top piece of bread, and top the sandwich.
- Brush the top and bottom of each sandwich with butter and place on the flat top with a weight on top, or use a panini press. Cook until golden brown and the cheese is melted; on a flat top, turn the sandwich over and cook until the reverse side is crisp and golden.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1151 |
| Total Fat | 84 g |
| Saturated Fat | 38 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 74 g |
| Cholesterol | 299 mg |
| Sodium | 2967 mg |
| Serving Size | 1 of 6 servings |
| Calories | 1151 |
| Total Fat | 84 g |
| Saturated Fat | 38 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 74 g |
| Cholesterol | 299 mg |
| Sodium | 2967 mg |