Cuban-Style Pork Sandwiches Recipe

Cuban-Style Pork Sandwiches Recipe photo by Taste of Home

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Loaded with tangy flavor, this is a lighter version of a favorite restaurant-style sandwich. If you don’t have a panini maker, tuck the sandwiches under the broiler until the bread is browned and the cheese melted. —Robin Haas, Cranston, Rhode Island

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Cuban-Style Pork Sandwiches Recipe

Prep: 20 min. Cook: 6 hours + standing

Yield: 10 Servings

20 360 380

Ingredients

1 large onion, cut into wedges
3/4 cup reduced-sodium chicken broth
1 cup minced fresh parsley
7 garlic cloves, minced and divided
2 tablespoons cider vinegar
1 tablespoon plus 1-1/2 teaspoons lemon juice, divided
2 teaspoons ground cumin
1 teaspoon ground mustard
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1 boneless pork shoulder butt roast (3 to 4 pounds)
1-1/4 cups fat-free mayonnaise
2 tablespoons Dijon mustard
10 whole wheat hamburger buns, split
1-1/4 cups (5 ounces) shredded reduced-fat Swiss cheese
1 medium onion, thinly sliced and separated into rings
2 whole dill pickles, sliced

Directions

Place onion wedges and broth in a 5-qt. slow cooker. In a small bowl, combine the parsley, 5 garlic cloves, vinegar, 1 tablespoon lemon juice, cumin, mustard, oregano, salt and pepper; rub over pork. Add to slow cooker. Cover and cook on low for 6-8 hours or until meat is tender.
Remove meat; let stand for 10 minutes before slicing. In another small bowl, combine the mayonnaise, mustard and remaining garlic and lemon juice; spread over buns. Layer bun bottoms with pork, cheese, sliced onion and pickles; replace tops.
Cook on a panini maker or indoor grill for 2-3 minutes or until buns are browned and cheese is melted. Yield: 10 servings.

Nutritional Facts 1 sandwich equals 415 calories, 18 g fat (6 g saturated fat), 90 mg cholesterol, 943 mg sodium, 32 g carbohydrate, 5 g fiber, 33 g protein.

Originally published as Cuban-Style Pork Sandwiches in Healthy Cooking October/November 2011, p31

No More Tears

To reduce tears while cutting onions, freeze onions for 20 minutes before chopping. Also, use a very sharp knife when chopping onions and chop quickly. You can save both time and tears by chopping many onions at once. Freeze the extras in an airtight container for up to 3 months. (Before sauteing, thaw the onions and pat them dry. Frozen chopped onions can be added directly to soups or casseroles.)