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.
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