Tuesday, June 26, 2012

Cuban Pork Sandwiches

We lived next door to a Cuban family when we lived in the Flatbush section of Brooklyn (a thousand years ago). Our neighbors Isabel and Raul were the nicest people and the wonderful aromas that escaped from their kitchen window always got my attention. I now wonder if Cuban pork was one of them.

A Cuban pork sandwich has to be the tastiest sandwich that I have ever ate. I ordered it for the first time at a restaurant not far from where I work. It was love at first bite.

There are many variations but this one is my favorite. It's a great summertime treat especially when coupled with an ice cold beer.

Cuban Pork Sandwiches
  • Slow Cooked Pork
  • Sliced Provolone
  • Caramelized Onions
  • Shredded Lettuce
  • Brown mustard
  • Lightly toasted French bread hero rolls
Serve with pickles and cole slaw.

Marinate a 3 pound trimmed pork shoulder roast overnight in 1/2 cup lime juice, 1/2 cup orange juice, 1/4 cup lemon juice, 3 cloves of minced garlic, 1 tsp dried oregano, 1/2 tsp salt, 1/2 tsp ground cumin. 1/4 tsp black pepper and 2 bay leaves. (Put pork and marinade in a large plastic bag, tie, place in a large bowl and place in the refrigerator)

Place pork in a crock pot, add a sliced onion, pour the marinade over the top and cook on high for 5-6 hours.

While pork is cooking, prepare your favorite caramelized onion recipe. I likt to saute 4 sliced onions in a stick of margarine and add 2 tbs brown sugar when onions become transparent.

Slice pork when cool. (pork should pull apart easily)

Drizzle brown mustard on french bread hero rolls, layer with sliced pork, add a slice of provolone cheese, top with caramelized onions, Place open faced sandwiches on a cookie sheet and toast lightly in a hot oven. (until cheese melts slightly).Top with shredded iceberg lettuce. Enjoy!

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