From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipe for cuban sandwiches.
Cuban Sandwich
Ingredients:
4-6 lb Pork Butt or Shoulder
1 C McCormick Ancho Chile powder
1/3 C McCormick Smoked Paprika
3 Tblsp McCormick Dried Oregano
3 Tblsp McCormick ground coriander
3 Tblsp McCormick ground mustard
1 Tblsp McCormick ground cumin
½ Tblsp McCormick Cayenne pepper
1 Tblsp McCormick ground black pepper
1 Tblsp kosher salt
For the sandwich:
4 8 inch hoagie rolls or a French loaf cut into 8 inch rolls
2 lb pulled pork
2 Tblspn yellow mustard or Dijon mustard
4 C cole slaw (optional)
16 ea dill pickles
½ ea red onion thinly sliced
12 slices smoked ham, sliced
12 slices swiss cheese
3 oz butter
Preparation:
Preheat oven to 250 degrees
Mix all the dry spices into a spice blend. Rub the pork butt completely with the spice blend, on a grill over medium heat, sear the pork butt on all sides. Remove from the grill, and place in a deep pan, fill with water leaving about 2 inches of the butt exposed. Cover with film and foil, and slow cook for 3-5 hours until the butt is tender and pulls apart easily. Pull the butt apart shredding the product.
Open hoagie roll and spread mustard on the bottom of the roll. Layer on dill pickles covering the roll, next add sliced ham, topped with pulled pork, (add slaw as an option here if desired) thinly sliced red onions and topped with swiss cheese.
Butter both the outside and the bottom of the hoagie. Place bun on a grill, and press on it using a cast iron skillet or some sort of weight. Grill 2-3 minutes on each side, melting cheese and crisping sandwich.
Serve with fresh fried chips and a garlic dipping sauce.
