Pork lovers will rave about our delightful take on the Cuban sandwich. It is piled high with shredded pork, black forest ham, swiss cheese, and Giuliano Dill Hamburger Pickle Chips then pressed while cooking, resulting in crispy, gooey, crunchy goodness with every bite. You can roast and shred the pork yourself (recipe follows) or simply buy a premade pulled pork from your local grocer. Either way, this sandwich aims to please the taste buds.
INGREDIENTS
FOR THE ROAST, PULLED PORK:
2 tablespoons olive oil
2 tablespoons orange juice
1 tablespoon light brown sugar
2 teaspoons kosher salt
½ teaspoon cracked black pepper
½ teaspoon paprika
1 teaspoon cumin
2 garlic cloves
1 pork shoulder roast
FOR THE SANDWICH:
2 ciabatta sandwich rolls
unsalted butter
4 tablespoons Dijon mustard
8 ounces sliced black forest ham
shredded roast pork
4 ounces sliced swiss cheese
Giuliano Dill Hamburger Pickle Chips
DIRECTIONS
MAKE THE ROAST PORK
1. In a blender or food processor combine the olive oil, orange juice, brown sugar, kosher salt, pepper, paprika, cumin and garlic cloves and blend until smooth. Marinate the pork shoulder in blended mixture for two hours or overnight.
2. Preheat oven to 300 degrees. Place marinated pork in a large pot with marinade and roast until the pork is tender, about seven hours. Transfer pork to a cutting board and let rest for 5 minutes then shred meat using two forks.
TO MAKE THE SANDWICH
1. Rub the outer sides of the ciabatta rolls with butter and spread 2 tablespoons of Dijon mustard onto the inside of each of the sandwich roll halves. To the bottom half divide and add sliced black forest ham. Top ham with shredded pork and swiss.