Cuban Roasted Pork Sandwiches
For an incredible hot sandwich, slowly roast pork in a seasoned citrus marinade, then layer slices of meat with pickles, zippy mustard, ham and cheese. —Taste of Home Test Kitchen
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
- 1/2 to 1 cup yellow mustard
- 24 thin sandwich pickle slices
- 2-1/4 pounds sliced deli ham
- 2-1/4 pounds Swiss cheese, sliced
Reviews
I made this 5 yrs ago but now I don’t remember if I covered it bc the recipe doesn’t say. But it also depends on how big your roast is, I bought a 6lb one I believe. And I don’t think I put a reserve juice in pan as I misread the first time. I used the left overs and made a homemade bitch in kitchen recipe which is scratch with some tweaks . The taste of meat is killer . I’m making it today
Followed the recipe exactly. At 3 hours the marinade had cooked away and was charred. Moved the pork to a new pan, added 1/2” of water and covered with foil. Cooked another hour. The flavor is good and the pork is tender, but could have been a disaster. Wondering if there’s a misprint in the recipe.
No comment left
No comment left