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Cuban Roasted Pork Sandwiches

 Cuban Roasted Pork Sandwiches
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
24 ServingsPrep: 10 min. + marinating Bake: 2-3/4 hours + standing

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

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Cuban Roasted Pork Sandwiches (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.