Cuban Sandwich Wrap

Total Time:
4 hr 15 min
Prep:
15 min
Cook:
4 hr

Yield:
12 servings
Level:
Easy

Ingredients
  • Juice of 8 lemons
  • Juice of 8 limes
  • 12 cloves garlic
  • 1 bunch fresh cilantro sprigs
  • 2 cups kosher salt
  • 2 tablespoons ground cumin
  • 1 (8-pound) pork shoulder butt
  • 2 ounces freshly ground black pepper
  • 12 whole wheat tortillas
  • Yellow mustard, to taste
  • 1/2 pound sliced ham
  • 1 pound sliced Swiss cheese
  • Pickles, to taste
  • 1 head lettuce, finely chopped
  • 2 tomatoes, sliced
Directions

Preheat oven to 375 degrees F.

In a blender mix the lemon juice, lime juice, garlic, cilantro, salt, and cumin, until well combined and a paste forms. Place the pork in a large roasting pan and rub the paste all over pork. Place the roasting pan in the oven and roast the pork for 4 hours. Remove the pork and let sit for 10 minutes. Once a bit cooled, using 2 forks, pull the pork into shreds.

Heat the tortillas on stove for 30 seconds each side. Spread mustard on each warmed tortilla, add some pulled pork, a slice of ham, a slice of Swiss cheese, some pickles, lettuce, and a slice of tomato. Wrap up the tortilla and serve.

Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.


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