Cubano
Cuban Pork Sandwich
This is the 16th video of Cooking Space
Happy Holidays #CookingSpace! In this episode, Chef Garces makes his traditional holiday sandwich that he enjoys with his family every year, the Cubano. Dinner opens up with pork roast on Christmas Eve, usually served with Ecuadorian sides such as his mom's mashed potatoes, Chef uses the left over roast to create his delectable masterpiece on Christmas Day. Happy Holidays from Jose's kitchen to yours! #familyfirst
Ingredients
For the Pork:
2 lbs boneless pork shoulder
3 Tbsp salt
2 Tbsp sugar
1 Tbsp ground mustard
1/2 cup Dijon mustard
1 tsp mace
2 Tbsp black pepper
1 Tbsp smoked sweet paprika
To Build the Sandwich
1 ea, Water Dough Bun
3 slices, Ham unglazed
2 tblsp, Yellow Mustard
3 ea, Swiss thick slices
2 ea, Dill Pickle large and thinly sliced
1 tsp, Butter
Preparation
Combine 2 tbsp salt with sugar and mustard. Rub meat, cover and refrigerate for 6 hrs. Rinse seasoning off of the meat. Combine dijon, mace, pepper, paprika, and remaining salt. Rub over meat. Put pork in a roasting pan and cover tightly with foil. Place on middle rack in oven and cook until internal temp is 175, about 45 min. Allow to cool completely before slicing.
Heat press or griddle to mid-high. Split bread lengthwise and pull open. Spread mustard on one side of the roll. Layer pork, ham, cheese, and pickles. Spread butter on the outside of the roll, Put in press of griddle until cheese is melted and all components are warmed through, about 3-4 min. Slice on a diagonal and serve.
Serve
Tags