Cuban Sandwich Wrap
- 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
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.
Recipe courtesy of Herb Mesa
Recipe courtesy of Robin Miller