A 1 or 2 pound pork shoulder roast, depending on how many sandwiches you want to make. I used a 2 pound to make about 10 sandwiches. The roast is really the key to give your sandwiches good flavour and I slow cooked mine the day before.
Salt and pepper to season
1 tablespoon of ground cumin
1 tablespoon of dried oregano
1/4 cup olive oil
4 cloves of smashed garlic
1/2 teaspoon of dried red chili flakes
1 sliced onion
1 cup of orange juice
zest and juice of a lime
1 cup of chicken broth
2 bay leaves
Bread. Not a baguette. If you can't find a Cuban roll, I used Portuguese buns
10 slices of Swiss Cheese
Bread and butter pickles
10 slices of Black Forest ham.
Salt and Pepper and olive oil to brush on the bread
A Panini or sandwich grill if you have one. Otherwise use a skillet and smash the sandwich down with a plate with a brick on it. And flip after 3 or 4 minutes on medium heat. Just to golden and your cheese is melted.
So let's get at that pork roast. Just of note, this is an amazingly delicious way to cook a pork roast and I would use it as main if I wasn't in the mood for Cuban Sandwiches.
Heat the olive oil in a Dutch oven on medium heat and add the garlic and chili flakes. Season the roast with the salt and pepper and rub in the cumin and oregano. Brown it in the oil on all sides and add the onion, bay leaves, lime juice and zest and orange juice and broth. Cover and place in a preheated 300 degree oven and cook for about 3 1/2 hours. Remove the meat and set aside. Boil down the remaining juices in the pan until they're reduced by half or a bit more. You want it to be like a gravy consistency. Press it through a sieve and let it cool down. Put it in a squeeze bottle and refrigerate it. And you just made you own homemade sub sauce! Imagine that! Let it come back down to room temperature before you make your sandwiches.
To assemble your sandwiches, slice open the bun and add some of your sub sauce to each side. Layer the sliced pork, then cheese, then pickle and the ham. Season with a bit of salt and pepper. Brush each side of the bun with olive oil and heat in the sandwich press for about 5 minutes. Let all of your ingredients come down to room temperature before you assemble them. That way they'll be warm from the grill, but your bun won't scorch. And that's a sexy tip right there! Mustard or Dijon is an option to serve on the side. But not traditional to the sandwich. So that's your call. And that, my friends is the way to enjoy a Sunday in the sexiest possible way. Enjoy!