Cuban Pork Sandwiches
I got a hankerin’ for a Cuban Pork Sandwich the other day. If you’ve never had one before, you simply must give them a try – they are totally delicious. Paseo’s in Ballard has an awesome Cuban roast sandwich. A little different than a traditional Cuban Pork Sandwich, Paseo’s is spicy, totally messy and on the most wonderful bread imaginable. We were in Florida last summer, and I was so anxious to try a real authentic Cuban sandwich. I must say, I was sorely disappointed. I don’t know if it was that particular restaurant or that area of Florida that we were in, but I never saw it coming…I thought for sure these would be the all time best sandwiches ever.
So anyways, I had a pork roast in the freezer and thought I’d give it a shot. So glad I did – yum!
CUBAN PORK SANDWICHES
2-3 pound pork shoulder roast
1 onion, coarsely chopped
3 cloves of garlic, peeled and quartered
5 T. vinegar
2 T. dried oregano
1 tsp. salt
1/2 tsp. red pepper flakes
6 soft French rolls
1/2 lb. deli ham lunchmeat
6 slices swiss cheese
mustard
pickle slices
Place the onions and garlic into a large stock pot. Put the roast on top of the onions and garlic. Pour the vinegar over the top of the roast, and sprinkle with the oregano, red pepper flakes and salt. Fill the pot halfway with water. Put the lid on the pot and set over medium heat for 20 minutes, then turn down to low and simmer for 1 1/2 hours.
Flip the pork over and simmer for an additional 1-1 1/2 hours.
Let the pork cool for a bit, then remove from the pot and shred using your hands or forks. Return the shredded pork back to the pot and keep warm.
Slice the rolls in half and spread each side with mustard. Arrange the swiss cheese, ham, shredded pork and pickles and top with the other slice of the roll. Grill or cook the sandwich in a press until the cheese is melted and the sandwich is warmed through..