Tony Montana Cubano
- Level: Intermediate
- Total: 1 day 3 hr 15 min (includes cooling and chilling time)
- Active: 1 hr 5 min
- Yield: 6 servings
- Level: Intermediate
- Total: 1 day 3 hr 15 min (includes cooling and chilling time)
- Active: 1 hr 5 min
- Yield: 6 servings
Ingredients
Pork Butt:
Bourbon and Honey Pickles:
Yellow Mustard:
Mayonnaise:
Tony Montana Cubano:
Directions
Special equipment:
a slow cooker; a panini press- For the pork butt: Score the pork butt in a 1-inch diamond pattern, then rub the pork all over with the salt, then the pepper, then the coriander, followed by the oregano, cilantro, granulated garlic, granulated onion, smoked paprika and cumin, in that order. Let marinate overnight, uncovered, in the refrigerator.
- Put the pork butt in a big slow cooker and add the cherry soda. Cover and cook on slow for 14 hours. Remove the lid and let rest for 30 minutes, then pull the bone out. Put the meat apart (don't shred) on a full-size sheet tray and partially pull the pork apart enough to cover the entire sheet tray. Use the leftover juice to keep the pork moist and taste the pork to see if it needs more seasoning. Cool completely down on a rack, then transfer to the refrigerator until completely chilled.
- For the bourbon and honey pickles: Meanwhile, combine the vinegar, honey, salt, peppercorns, mustard seeds, dill, anise and 2 cups water in a saucepan and bring to a boil for 15 minutes. Cool down, then add to the cucumbers and cover, refrigerated and stirring once a day, until the flavor you want is reached.
- For the yellow mustard: Combine the vinegar, mustard powder, salt, turmeric, granulated garlic and 2 1/2 cups water in a saucepan and cook, stirring occasionally so the bottom doesn’t burn, to the desired thickness, 25 to 35 minutes. Cool down.
- For the mayonnaise: Add the mustard, vinegar, lemon juice and eggs to a food processor until well incorporated. (A food processor is the easiest way.) Continue to process, slowly adding the oil and I mean slowly add the oil. Season to taste. Cool down.
- For the Tony Montana cubano: Cut the Cuban bread in half lengthwise. Layer the bottom portion of the bread with 3 ounces pork, 1 ounce mustard, 1 ounce mayo, 5 pickles, 2 slices ham, 2 slices salami and 2 slices cheese on the opposite side of the bread. Heat in the microwave for 1 minute, then close the sandwich and press on a panini press top-side down until golden brown. Cut in half and wrap in parchment paper then pink butcher paper, if you’ve got it. Repeat to make more sandwiches.
