Cubano

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very, very, VERY expensive to make. the beers were $3.25 apiece. Times that by 4 and your at $12.00. The spices were averaging around $3.00 apiece and times that by 12 then your at around $30.00. Now were up to $42.00. Now we look at buying limes which are about a dollar each. honey runs around $3.00 for the cheap honey. now we have to buy the dijon, radishes, ham, pork, cheese, bread etc. Very easily is over a hundred dollars and that doesn't even include the ingredients for the slaw or pickles. If you want to make this get with about 12 of your friends to chip in for the groceries. I would rather go out to eat and buy this for $9.00 instead of spending close to $150.00 for the ingredients.

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The Cubano is always one of my favorites. It is mostly for the taste and the combination of meats and cheeses. Something like a ciabatta or sub roll always helps.

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We have a Cuban restaurant nearby and love the flavors of Cuban cooking. This sounded so wonderful!! I cut short the marinate time by a bit and roasted the meat for 5.5 hours, covered. It was NOT fall off the bone tender. Directions were not clear about how to cook: with marinate, w/o marinate, covered, uncovered?? I assumed without marinate, which is usually the case. Not sure why it didn't get really tender. Any ideas? Anyhow, the flavors were yummy and, though less than "fall of the bone" tender, it still made wonderful cubanos.

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My Boyfriend made this sandwich this week. Instead of putting the shoulder and ham in the oven, he smoked them. Oh my goodness! He even made pickles from scratch. Over all, if the real deal is as good as the recipe, this is a flipping awesome sandwich. Well worth all the time put into making it.

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I shredded this for burritos and it turned out real nice. I did not care for the allspice but everything else was on point. Will use again minus the allspice.

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I followed this recipe exactly and it was the most flavorful, tender & delicious ham I've ever eaten. When the 8 hours was over, I took the foil off and the meat had pulled away from the bone. I pulled the bone out and the meat just fell apart and was incredibly moist. It will remind you of pulled pork, but it is the wonderful smoky flavor of the ham. Such a simple recipe with a huge payoff. I will make this again and again!