The Ultimate Cuban Sandwich
Show: Tyler's Ultimate
Episode: Ultimate Cuban Sandwich
Rate This RecipeRead users' reviews (50)
- Recipe categories: Fruit, Plantain, Meat, Ham, Lime, Pork, Cheese, Swiss Cheese,
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Total Reviews: 50
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By texm00
Holland, MI
on March 31, 2013
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Yummy!
By tql
on February 24, 2013
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First off, I have never had an authentic Cuban sandwich, but watching Tyler make this, it sounded great so I tried it. It was absolutely delicious. I cooked the pork on the stovetop.
Didn't have enough oranges for the juice so I added Tropicana. Also tripled the sauce as I had an almost 5 lb. boneless pork shoulder. I think doubling the sauce would've been enough.
I used Wickles pickles as that is what I had. Didn't have Cuban bread - used Pepperidge Farm toasted onion buns. Everyone in the family enjoyed it and it is definitely a keeper.
By senorita_peggy
Chicago
on January 22, 2013
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This is an awesome simple recipe full of wonderful aromas and FLAVOR!
By CurvyGurl
Cleveland, OH
on August 12, 2012
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Pretty good. Next time I'll go with dill pickles and use thinner bread.
By bokessler_11875979
Atlanta, GA
on April 10, 2012
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The pork recipe is great! But to truly call this a Cuban sandwich you use yellow mustard and dill pickles, not what Tyler uses. Except for that, it's good!
By rapster0725
Springfield.ma
on June 26, 2011
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awesome sandwich
By ijlarsen
Klamath Falls, OR
on May 24, 2011
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Amazing sandwiches! The pork was the best I have ever tasted. I used pork tenderloins which I braised in a Dutch oven for about an hour. They were overcooked - my fault - but still moist. I strained the cooking juices and then boiled for about 10 minutes until reduced to almost a gravy consistency, which I spooned over the pork slices on the sandwich. Great recipe, Tyler!!
By luv2cook99
Cape Coral, FL
on January 03, 2011
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I have made this 6 times and cook it on top of the stove low and slow since I don't have a pressure cooker. I reduce the juice to a gravy which adds great flavor but keeps the sandwich from being soggy. I make my own stackers by slicing dills and then adding sugar or Splenda to the brine with jalapenos. Everyone I serve it to wants the recipe. I served it to a Cuban friend of mine and he said it was the best Cuban sandwich he ever had.
The cooked meat freezes well if you are lucky enough to have any left over.
If I do a recipe search, I check Tyler's site first. He IS the Ultimate in my book!
By Icewolf
Phoenix, AZ
on November 13, 2010
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In response to Karen, yes you can use a crock pot. Just add about 6-8 hours of cooking time to the recipe. It will take at least that long to break down the pork shoulder to 'fall off the bone' status which is what a good cuban sandwich would require.
Also instead of bread and butter pickles, I use dill pickles as that is the flavor I was introduced to, and I use sour orange juice instead of the orange juice/lime juice combination. If you mix up some of the pork juice with the sour orange you get a nice au jus for the sandwich.
By lilalu
Naperville, IL
on June 23, 2010
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I made this and everyone was so impressed! Cubans are my very favorite sandwiches, and this recipe was everything I wanted and more. The only amendment I made is I added jardiniere because every cuban sandwich, in my opinion, should have it. I like the spicy jardiniere to give the sandwich some added zip, but I used the mild variety this time (as I was cooking for those who don't like spicy foods and it was just as wonderful!
P.S. Tyler I love your recipes!