Throwdown Cuban Sandwich with Homemade Pickles
- Yield: 8 to 10 servings
Ingredients
Pork:
1 (4 to 5 pound) bone-in pork shoulder, excess fat trimmed
Kosher salt and freshly ground black pepper
2 teaspoons ground cumin
Canola oil
3 cups chicken stock
1 cup fresh orange juice
1/2 cup fresh lime juice
2 tablespoons aged sherry vinegar
1 head garlic, cloves removed and peeled
2 medium Spanish onions, peeled and coarsely chopped
2 bay leaves
Clover Honey
Handfull fresh oregano, stems with leaves
Homemade Pickles:
3 Kirby cucumbers, sliced into 1/8-inch thick slices
2 cups plus 2 tablespoons distilled white vinegar
3/4 cup packed coarsely chopped fresh dill
2-3 tablespoons sugar
2 garlic cloves, coarsely chopped
2 teaspoons kosher salt
3/4 teaspoon dill seeds
1/2 teaspoon whole mustard seeds
1/2 teaspoon coriander seeds
Roasted Garlic-Dijon Aioli:
1 cup prepared mayonnaise
3 tablespoons Dijon mustard
5 cloves roasted garlic, pureed
Salt and freshly ground black pepper
For Sandwiches:
8 to 10 Cuban breads, sliced 3/4 of way through
Roasted Garlic-Dijon Aioli
Shredded pork
Homemade Pickles
1 pound thinly sliced Swiss cheese
1 pound thinly sliced good-quality ham
Directions
- Pork: Preheat oven to 350 degrees F. Season the pork with salt, pepper and cumin. Heat a few tablespoons of oil in a large Dutch oven until it begins to shimmer. Add the pork and cook until golden brown on all sides.
- Add the stock, juices, vinegar, garlic, onions, bay leaves and oregano, bring to a simmer, cover and transfer to the oven. Braise until fork tender (between 180 and 190 degrees F), about 1 1/2 hour to 2 hours. Remove from the oven, transfer pork to a platter and let rest 15 minutes before slicing or shredding.
- Strain the braising liquid into a medium pan, bring to a boil and let reduced slightly, adding honey and salt and pepper if needed. Toss some of the braising liquid with the shredded pork to moisten.
- Homemade Pickles: Put the sliced cucumber in a medium bowl (which has a fitted lid).
- Combine 1 cup of water, the vinegar, dill, sugar, garlic, salt, dill, mustard and coriander seeds in a small saucepan over high heat and bring to a boil. Cook until the sugar and salt is dissolved. Remove from the heat and taste for tartness, add more sugar if too sour and let cool to room temperature.
- Pour the cooled liquid over the cucumbers, cover and refrigerate for at least 4 hours and up to 48 hours, stirring the mixture at least once.
- Roasted Garlic-Dijon Aioli: Whisk together mayonnaise, mustard and garlic and season with salt and pepper. Cover and refrigerate for at least 30 minutes before using to allow the flavors to meld.
- For Sandwiches: Spread both cut sides of the bread with a tablespoon or so of aioli. Add the pork, a few slices ham, and a generous layer of pickles. Top with a few slices cheese.
- Press the sandwiches in a hot panini grill until outside is toasty and cheese is melted.