- Level: Intermediate
- Total: 4 hr 40 min
- Active: 1 hr 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1151
- Total Fat
- 84 g
- Saturated Fat
- 38 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 74 g
- Cholesterol
- 299 mg
- Sodium
- 2967 mg
- Level: Intermediate
- Total: 4 hr 40 min
- Active: 1 hr 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1151
- Total Fat
- 84 g
- Saturated Fat
- 38 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 74 g
- Cholesterol
- 299 mg
- Sodium
- 2967 mg
Ingredients
Braised Pork Shoulder:
Cuban Sandwich:
Directions
- For the braised pork shoulder: Preheat the oven to 300 degrees F.
- Combine the salt, pepper, oregano and cumin, and mix well. Rub the pork all over with the spice mix.
- Heat a large cast-iron skillet or saute pan over high heat until smoking. Add the oil and sear the pork on all sides until well browned, 3 to 4 minutes per side. Transfer to a deep baking dish.
- Deglaze the skillet with the chicken stock, then pour enough stock over the pork to cover by two-thirds. Cover tightly with parchment paper and then with foil. Place in the oven and cook until the pork reaches an internal temperature of 190 degrees F, 2 1/2 to 3 hours.
- Remove from the oven and allow the pork to cool in its cooking liquid for about 30 minutes. When cool, slice the pork thin and against the grain.
- For the Cuban sandwich: Heat a flat top grill or panini press to medium-high.
- Cut the bread in half horizontally and spread 1/2 tablespoon of butter on each cut-side. Toast the bread, cut-side down. (If using a panini press, do not close the press.)
- Cut the swiss cheese slices in half; place two halves on bottom halves of the bread. Layer with 6 ounces of sliced pork shoulder, 4 ounces of sliced ham, 2 pickle slices and 2 half slices of swiss cheese. Spread 1 tablespoon of Dijon mustard on the top piece of bread, and top the sandwich.
- Brush the top and bottom of each sandwich with butter and place on the flat top with a weight on top, or use a panini press. Cook until golden brown and the cheese is melted; on a flat top, turn the sandwich over and cook until the reverse side is crisp and golden.
