Cubano Iowa Sandwich
Ingredients
Ingredients:
For shredded pork:
1 bone-in pork shoulder (many are about 8 pounds)
1 cup orange juice
½ cup grapefruit juice or lime juice
1 1 /2 teaspoons cumin
2 teaspoons dried oregano
2 cloves garlic, finely chopped
1 teaspoon kosher salt
1 teaspoon red pepper flakes
2 tablespoons cilantro, chopped (if desired—cilantro is optional)
For remaining sandwich ingredients
Dijon mustard
Mayonnaise
Bread of your choice (artisan sliced white sandwich bread works well)
8 slices Swiss cheese
4 to 6 slices deli-style ham
Sliced salami, if desired
Sliced pickles
4 tablespoons butter, softened
Instructions
Directions
Combine orange juice, grapefruit or lime juice, cilantro, cumin, oregano, garlic, salt, red pepper flakes and cilantro (if desired).
Place pork roast in slow cooker. Pour citrus garlic marinade over pork. Turn slow cooker on low. Cook for 6 to 8 hours, until pork shreds easily with a fork.
*Note: not all the shredded pork will be required to make Darcy’s Iowa Cubano Sandwiches. Use what you want, and save leftover shredded pork for soups or other dishes.
Meanwhile, mix the mayonnaise and mustard in a small bowl, and spread evenly on the inside of the bread slices.
Layer on half of the cheese, the ham, shredded pork, sliced pickles and the remaining cheese. Cover with another slice of bread and butter the outside (top and bottom) of the sandwich.
Place sandwich in a pre-heated panini press, or heat a skillet to medium-high heat and place the sandwiches in the pan. Top with a second skillet (cast-iron works well) to weigh the sandwiches down.
If cooking in a skillet, turn down the heat after 2 minutes to medium low, remove the top skillet, flip the sandwiches and weigh down again with the second skillet. Check the sandwiches after 1 more minute, and remove when golden brown and the cheese has melted.
If cooking in a panini press, remove sandwiches from the press when bread is golden brown and the cheese is melted.
MAKES 4 sandwiches