Cuban SandwichCourse: MainCuisine: AmericanDifficulty: Easy
2 tablespoons kosher salt, plus 2 teaspoons (divided)
2 tablespoons granulated sugar
1 tablespoon ground mustard
1 3-1/2 pound piece boneless pork shoulder
¼ cup coarse Dijon mustard
¼ cup smooth Dijon mustard
1 teaspoon ground mace
2 tablespoons ground black pepper
1 tablespoon smoked Spanish paprika
For the sandwiches
4 hoagie rolls
8 slices domestic ham, thinly sliced
8 slices Swiss cheese
24 dill pickle chips, more if you want!
2 tablespoons unsalted butter
- To make the pork, combine 2 tablespoons of the salt in a small dish with the sugar and dry mustard. Rub all over the outside of the pork and refrigerate overnight.
- The next day, rinse the pork and pat dry.
- Preheat oven to 325F. In a bowl, combine the 2 teaspoons of salt with the coarse and smooth mustards, mace, black pepper and paprika. Rub the mixture all over the pork and place pork in a Dutch oven. Cover and roast for 2 hours or until internal temperature reached 175F. Turn oven off and leave pork in the oven covered for an hour.
- Remove pork from the oven and shred, discarding any large pieces of fat.
- To make the sandwiches, heat a griddle or panini press over medium heat.
- Slice the rolls down the middle. Spread a thin layer of mayonnaise on one side. Top with 2 slices of ham, then some of the pork, 6 pickles, 2 slices of Swiss cheese and a little mustard. Put the top of the roll on the sandwich and rub a little butter all over the outside of the sandwich.
- Grill until toasted and heated through, pressing the sandwich together.
- Serve immediately (preferably with more pickles!)