Author Notes
I often make braised pork shoulder using a Cuban adobo sauce, and recently used the same basic ingredients, adding tomato and vinegar to make a Cuban-influenced North Carolina styled pulled pork. The logical next step, of course, is this: a Cuban made with pulled pork instead of roast pork. This is one of the best reasons ever for making enormous quantities of pulled pork and freezing it in 2-cup deli containers so you can make these whenever the urge strikes - which I suspect will be frequently. Enjoy! ;o) —AntoniaJames
Ingredients
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1 ½ cup pulled pork - I like this “Cuban Adobo” style pulled pork: https://food52.com/recipes...
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4 slices Black Forest ham (or Canadian bacon, or even regular bacon, if you like)
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1 cup grated cheese, or more to taste – we use a sharp cheddar, but you can use whatever you like. Feel free to slice it instead.
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2 Cuban rolls; I highly recommend this: https://food52.com/recipes...
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Mayo, to taste
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Mustard, whatever kind you prefer, to taste
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6-8 sweet pickles, or 4 kosher dills, or ¼ cup sweet and sour red onion jam, or any other fruit chutney
Directions
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Slice the rolls lengthwise. Slather mayo and mustard on to taste.
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Very important: Warm up the pulled pork. We do this in a microwave for about 2 minutes on 70% power. You need the pulled pork to be good and hot before you put it on the sandwich, and then, don’t waste any time cooking the sandwich itself.
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While the pork is heating, put two slices of ham on one side of the Cuban roll.
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Divide the pork between the rolls. Immediately put the grated cheese on the warm pulled pork.
Put the pickles on. Bring the two sides of the sandwich together.
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We use our panini press for these. If you don’t have one, cook the sandwiches in a dry skillet, that you’ve gotten nice and hot, pressing down on the sandwiches using a second heavy skillet, putting a piece of plain (not waxed) parchment between the sandwich and the top skillet; turn the sandwich over after the bottom has toasted up nicely and replace the skillet.
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Enjoy! ;o)
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