| Level: | Easy |
| Total: | 1 hr |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 pounds pork shoulder, cut into 2-to-3-inch cubes
- 4 cups (1 quart) chicken stock
- 1 onion, sliced
- 2 bay leaves
- 2 cups champagne vinegar
- 1/4 cup sugar
- 1/4 cup water
- 1 teaspoon crushed red chili flakes
- 2 cloves garlic, minced
- 2 tablespoons kosher salt
- 1/2 cucumber, cut into a medium dice
- Yellow mustard, as needed
- 8 ounces sliced Swiss cheese
- 1 small red onion, thinly sliced
- 8 ounces sliced deli ham
- 4 loaves white Cuban bread, halved lengthwise
Instructions
- Combine the pork, chicken stock, onion and bay leaves in a pressure cooker. Cook on medium heat according to pot instructions for 35 minutes. Follow instructions for release and shred pork the pork. Set aside.
- Whisk together the vinegar, sugar, water, chili flakes, garlic and salt in a medium bowl. Add the cucumber, toss to combine and let sit for 15 minutes. Scoop out the pickled cucumbers.
- Build the sandwiches: Preheat the oven to 400 degrees F. Spread mustard on both cut sides of a loaf of bread, top each side with a quarter of the pickled cucumbers. Layer a quarter each of the cheese, onion, ham and pork on the bottom of the loaf and sandwich with the top. Build the remaining sandwiches with the remaining ingredients. Transfer to a baking sheet and bake until the cheese melts. Serve!
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1033 |
| Total Fat | 39 g |
| Saturated Fat | 15 g |
| Carbohydrates | 111 g |
| Dietary Fiber | 9 g |
| Sugar | 21 g |
| Protein | 56 g |
| Cholesterol | 126 mg |
| Sodium | 1668 mg |
Reviews
Love this recipe, I tried it once as a sandwich and loved it. I’ve tweaked it a little to make egg rolls!