Cuban Sandwich - Urban Meadow
Prep Time
30 minutes
Cook Time
4 hourss
Total Time
4 hourss 30 minutes
Yields
4
Directions
- In a large bowl, marinate the pork for 24 hours with orange juice, lime juice, garlic, red chili flakes, cumin, oregano, salt, and pepper
- Preheat oven to 350°F. Drain pork and place in a shallow roasting pan with remaining marinade. Add bay leaves and chicken broth. Bake for 3.5 to 4 hours, until tender while basting occasionally. Let stand for 15 mins before slicing
- Cook onions in a skillet with olive oil until golden then set aside
- Cut bread in half lengthwise. Spread one crust side with mustard. Cut pork into slices and layer with onions, pickles, ham and cheese. Cook on a panini maker or grill for 4-5 minutes or until bread is browned and cheese is melted
Ingredients
- 1 lb. roast pork shoulder (boneless)
- Urban Meadow salt and black pepper, as needed
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 2 tbsp Urban Meadow extra-virgin olive oil
- 4 cloves of garlic
- 1/4 tbsp dried red chili flakes
- 1 sliced medium onion
- 1 cup fresh orange juice
- 1 lime, juiced
- 1 cup Urban Meadow chicken broth
- 2 bay leaves
- 1 long Cuban bread roll
- 3 tbsp Dijon mustard
- 8 thin slices Swiss cheese
- 1 cup bread and butter pickles
- 8 thin slices deli ham