Cuban Sandwich Wrap

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  • Level: Easy
  • Total: 4 hr 15 min
  • Prep: 15 min
  • Cook: 4 hr
  • Yield: 12 servings
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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

  1. Preheat oven to 375 degrees F. 
  2. 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. 
  3. 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.

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