Cuban Pork Roast Sandwich
Sink your teeth into the ultimate Cuban Pork Roast Sandwich, a satisfying blend of bold flavors and irresistible textures. Juicy, slow-roasted pork shoulder, marinated in a zesty citrus-garlic mixture with notes of cumin and oregano, takes center stage in this classic recipe. Layered with sliced ham, melted Swiss cheese, crunchy dill pickles, and tangy yellow mustard inside crusty Cuban bread or a French baguette, this sandwich is then grilled to crispy, golden perfection. Perfect for lunch or dinner, this recipe serves up authentic Cuban flair and comfort in every bite. Whether you're hosting a gathering or craving a flavor-packed meal, these sandwiches deliver a warm, hearty, and soul-satisfying experience.
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Recipe Information
Ingredients
- 2 lbs Pork shoulder (boneless)
- 6 cloves Garlic cloves (minced)
- 1 cup Orange juice
- 0.5 cup Lime juice
- 3 tbsp Olive oil
- 1 tsp Ground cumin
- 1 tsp Oregano (dried)
- 1.5 tsp Kosher salt
- 1 tsp Black pepper
- 4 loaves Cuban bread or French baguettes
- 8 oz Ham (sliced)
- 8 oz Swiss cheese (sliced)
- 1 cup Dill pickles (sliced)
- 0.5 cup Yellow mustard
- 2 tbsp Butter (softened)
Instructions
In a large mixing bowl, prepare the marinade by combining minced garlic, orange juice, lime juice, olive oil, ground cumin, oregano, kosher salt, and black pepper.
Place the pork shoulder in a large resealable plastic bag or container, and pour the marinade over it. Marinate in the refrigerator for at least 4 hours or overnight for best results.
Preheat your oven to 325°F (160°C). Transfer the marinated pork to a roasting pan, reserving the marinade. Cover the pan with aluminum foil and roast for 2.5 to 3 hours, or until the pork is tender and reaches an internal temperature of 145°F (63°C).
Let the pork rest for 15 minutes, then shred it or slice it thinly.
Slice the Cuban bread or French baguettes in half lengthwise. Spread a thin layer of yellow mustard on one side of the bread.
Layer the bottom half of the bread with cooked shredded pork, sliced ham, Swiss cheese, and sliced dill pickles. Top with the other half of the bread.
Heat a large skillet or griddle over medium heat. Brush the outside of the sandwich with softened butter.
Place the sandwich in the skillet and press it down using a heavy pan or sandwich press. Cook for 3-4 minutes on each side, until the bread is crispy and the cheese is melted.
Slice the sandwiches in half and serve immediately while warm and gooey. Enjoy your Cuban Pork Roast Sandwiches!
Nutrition Facts
Calories |
9136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 385.0 g | 494% | |
| Saturated Fat | 139.0 g | 695% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 1029 mg | 343% | |
| Sodium | 18000 mg | 783% | |
| Total Carbohydrate | 1021.8 g | 372% | |
| Dietary Fiber | 39.1 g | 140% | |
| Total Sugars | 61.6 g | ||
| Protein | 455.1 g | 910% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 2986 mg | 230% | |
| Iron | 67.1 mg | 373% | |
| Potassium | 6334 mg | 135% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
