Cuban Sandwiches

Ingredients

• Two 15-inch-long soft French or Italian bread loaves
• 1/4 cup yellow mustard
• 4 ounces thinly sliced boiled ham
• 8 lengthwise slices dill pickle (from about 2 pickles)
• 2 cups pulled SLOW-ROASTED PORK, recipe follows
• 4 ounces thinly sliced Swiss cheese
• 2 tablespoons unsalted butter

Directions

Slice off about 1-inch from the ends of the bread loaves and discard or save for breadcrumbs. Cut each loaf in half to make 4 rectangular loaves. Split each loaf in half lengthwise. Spread the inside of the bread with 1/2-tablespoon mustard. On each of the bottom halves of bread layer 1/4 of the ham, pickle slices cut to fit evenly on top of the meat, 1/4 of the pork, and top with 1/4 of the cheese. Cover with the top halves of bread and, using your hands, press the sandwiches together.

Place a baking sheet in the oven and preheat to 250 degrees F. Melt 1 tablespoon butter in a large cast-iron skillet over medium-low heat. Place 2 sandwiches in the skillet and top with another cast-iron skillet to weigh them down. Turn the sandwiches and weigh them down again. Cook the sandwiches until golden brown and hot, about 6 minutes per side. Transfer to the oven to keep warm. Repeat with the remaining sandwiches and butter. Cut the sandwiches in half crosswise and serve immediately.

• SLOW-ROASTED PORK SHOULDER
• 2 heaping tablespoons black peppercorns
• 25 cloves garlic, (about 2 heads) peeled
• 10 whole cloves
• 3/4 cup vegetable oil
• 1 bone-in pork shoulder, (about 7 pounds)
• Kosher salt, as needed
• White distilled vinegar, as needed

Preheat the oven to 275 degrees F.

In a food processor, combine the peppercorns, garlic, and cloves and puree. While the motor is running, drizzle in the oil until a paste is formed. Using a rubber spatula, scrap the garlic paste into a small bowl.

Place the pork butt on a work surface and season all over generously with salt. Rub all over with the garlic paste. Place in an oven-safe roasting bag and close with a twist tie. Place in a large roasting pan, and cook until tender, about 5 hours.

• Copyright 2001 Television Food Network, G.P. All rights reserved