Cubano Pork Sandwiches

Name: Cubano Pork Sandwiches
Prep time: 1 h 45 min
Cook time: 8 h
Total time: 9 h 45 min
Yield: 24 servings
Ingredients: 1/3 cup ground cumin; 1/4 cup sugar; 2 tablespoons onion powder; 1 tablespoon kosher salt; 1/2 teaspoon pepper; 1 boneless pork shoulder roast (6 to 7 pounds); 2 teaspoons olive oil; 1 large onion, quartered; 1 cup dry red wine or beef broth; 2/3 cup lime juice; 1/3 cup lemon juice; 1/3 cup orange juice; 1 bay leaf; 1 teaspoon dried cilantro flakes; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 1 teaspoon ground allspice; 4 teaspoons olive oil; SANDWICHES:; 2 loaves unsliced French bread (1 pound each); 1/4 cup sweet pickle relish; 1/4 cup Dijon mustard; 8 slices Swiss cheese

TEST KITCHEN APPROVED

Total Time:Prep: 1-3/4 hours + marinating Cook: 8 hours

By Taste Of Home Editorial Team

Recipe by Theresa Yardas, Sheridan, Indiana

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

When a hungry crowd is coming over, we plan to make our juicy pork a day ahead. I call the sauce "Mojo" because it’s loaded with zingy flavors. —Theresa Yardas, Sheridan, Indiana

TEST KITCHEN APPROVED

Cubano Pork Sandwiches

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Yield:24 servings

Prep:1 hour 45 min

Cook:8 hours

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Ingredients

1/3 cup ground cumin
1/4 cup sugar
2 tablespoons onion powder
1 tablespoon kosher salt
1/2 teaspoon pepper
1 boneless pork shoulder roast (6 to 7 pounds)
2 teaspoons olive oil
1 large onion, quartered
1 cup dry red wine or beef broth
2/3 cup lime juice
1/3 cup lemon juice
1/3 cup orange juice
1 bay leaf
1 teaspoon dried cilantro flakes
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon ground allspice
4 teaspoons olive oil
sandwiches:

2 loaves unsliced French bread (1 pound each)
1/4 cup sweet pickle relish
1/4 cup Dijon mustard
8 slices Swiss cheese

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Directions

1
In a small bowl, mix the first 5 ingredients. Cut roast into thirds; rub with oil. Rub spice mixture over meat. Cover and refrigerate 24 hours.

2
In a large saucepan, combine onion, wine, juices, bay leaf and seasonings. Bring to a boil. Reduce heat; simmer, covered, 45 minutes. Strain sauce, discarding onion and seasonings.
3
In a large skillet, heat oil over medium heat. Brown roast on all sides; drain. Transfer to a 6-qt. slow cooker. Pour sauce over meat. Cook, covered, on low 8-10 hours or until meat is tender. Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with 2 forks. Return pork to slow cooker; heat through.
4
Preheat oven to 325°. Split bread horizontally. Hollow out bottoms of loaves, leaving 3/4-in. shells. Spread relish and mustard inside shells. Layer with meat and cheese. Replace tops.
5
Wrap sandwiches tightly in heavy-duty foil. Place on baking sheets. Bake 20-25 minutes or until heated through. Cut each crosswise into 12 slices.