Cuban Roasted Pork Sandwiches Recipe

Cuban Roasted Pork Sandwiches Recipe photo by Taste of Home

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Our home economists slowly roast pork in a seasoned citrus marinade, then layer slices with pickles, zippy mustard, ham and cheese for an incredible hot sandwich.—Taste of Home Test Kitchen

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Cuban Roasted Pork Sandwiches Recipe

Prep: 10 min. + marinating Bake: 2-3/4 hours + standing

Yield: 24 Servings

10 165 175

Ingredients

1 boneless pork shoulder butt roast (5 to 6 pounds)
4 garlic cloves, sliced
2 large onions, sliced
1 cup orange juice
1 cup lime juice
2 tablespoons dried oregano
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon pepper
SANDWICHES:
4 loaves (1 pound each) French bread
3/4 cup butter, softened
Yellow mustard, optional
24 thin sandwich pickle slices
2-1/4 pounds sliced deli ham
2-1/4 pounds Swiss cheese, sliced

Directions

Cut sixteen 1-in. slits in roast; insert garlic slices. In a large bowl, combine the onions, orange juice, lime juice and seasonings. Pour 1-1/2 cups marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for at least 8 hours or overnight. Cover and refrigerate remaining marinade.
Drain and discard marinade. Place roast and reserved marinade in a shallow roasting pan. Bake at 350° for 2-3/4 to 3-1/4 hours or until a thermometer reaches 160°, basting occasionally. Let stand for 15 minutes before slicing.
Meanwhile, cut each loaf of bread in half lengthwise. Spread butter and mustard if desired over cut sides of bread. Cut pork into thin slices. Layer bottom halves of bread with pickles, pork, ham and cheese. Replace tops. Cut each loaf into sixths.
Cook in batches on a panini maker or indoor grill for 4-5 minutes or until bread is browned and cheese is melted. Yield: 24 servings.

Nutritional Facts 1 serving equals 590 calories, 27 g fat (15 g saturated fat), 119 mg cholesterol, 1,206 mg sodium, 47 g carbohydrate, 2 g fiber, 39 g protein.

Originally published as Cuban Roasted Pork Sandwiches in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p228

Cheese Tip

Select sharp cheddar when using packaged shredded cheese for recipes that you'd like to have a bolder flavor. If you will be shredding cheese at home from bulk cheddar, you can choose from mild, medium, sharp and extra sharp.

When buying bulk cheese, 4 ounces equals 1 cup shredded.

Store cheese in an airtight containers, plastic bags or plastic wrap in the refrigerator (about 4 months for soft cheeses and 6 months or hard cheeses).

Cheese can be frozen for longer storage time. Because the freezing process changes the cheese's texture slightly, it is best to use it in cooking or baking.

When cooking with natural unprocessed cheese, melt at low temperatures to keep the cheese from turning tough and stringy.

When adding cheese to a soup or sauce, stir in the cheese at the end of cooking to avoid over-heating. Shredding the cheese allows it to melt faster with a minimum of heating.