Cuban Sandwich Recipe

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  Pork Shoulder (Boston Butt)(454g)
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  Orange Juice, Fresh(240g)
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  Lime Juice, Fresh(120g)
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  Lime
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  Orange
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  Oregano, Dried(30g)
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  Cilantro, Fresh(30g)
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  Garlic(30g)
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  Cumin, Ground(10g)
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  Olive oil(120g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 tsp salt
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  1 tsp black pepper
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  Low Sodium Chicken Broth(720g)
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  2 bay leaves
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  Yellow Onion
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  Cornstarch(15g)
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  Mustard, Dijon(30g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  Bread, Cuban
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  Ham Or Canadian Bacon(284g)
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  Salami, Dry Cured, Sliced
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  Cheese, Swiss
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  Pickles, Dill, Canned
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  Unsalted Butter(15g)

Instructions

1. 1Trim excess fat from the pork shoulder, then cut the garlic into thin slivers. Combine the fresh orange juice, fresh lime juice, dried oregano, ground cumin, and slivered garlic in a bowl. Whisk in the olive oil, salt, and pepper; set the marinade aside.
2. 2Place the trimmed pork shoulder in a pressure cooker with the low sodium chicken broth, diced onion, and the marinade. Cook on low pressure for 40 minutes, until the pork is fork-tender and shreds easily.
3. 3Remove the pork from the pressure cooker and slice thinly. Strain the cooking liquid through a fine-mesh sieve into a saucepan over medium heat. Simmer for 8–10 minutes until reduced by half, then whisk the cornstarch with 2 tablespoons water and stir into the liquid. Cook for 2–3 minutes over medium heat, stirring constantly, until thickened and no starchy taste remains. Stir in the Dijon mustard, then remove from heat.
4. 4Divide the sliced pork evenly into 4 airtight containers while still warm. Pour the sauce over the pork in each container and let cool to room temperature before sealing for storage.
5. 5When ready to assemble and cook the sandwiches, split each Cuban bread loaf lengthwise and spread the reserved sauce on both cut sides.
6. 6Layer the pork, cooked ham or Canadian bacon, salami, Swiss cheese, and dill pickles evenly on each bread half.
7. 7Melt the unsalted butter in a large skillet over medium-high heat. Place the assembled sandwiches in the skillet, cover with parchment paper, and press down firmly with another smaller pan. Cook for 3 minutes until the bottom is golden brown and crispy, then flip carefully and cook the other side for 3 minutes until golden brown and the cheese is fully melted.
8. 8Remove from heat and let stand for 1 minute before cutting in half. Serve hot.