ZESTY CUBAN SANDWICH

Ingredients

• 900 g (2 lb)Boston butt pork roast, or pork tenderloin for grilling
• 1 mediumVidalia onion, sliced
• 180 ml (¾ cup)orange juice
• 45 ml (3 tablespoons; usually 1 lime)lime juice
• 1 tablespoonminced garlic
• 1 teaspoonsalt
• 1 teaspoonblack pepper
• 1 teaspoonground cumin
• 16 slicespork butt, or an equivalent amount shredded, roasted, grilled or smoked
• 16 slicessweet ham, deli ham or leftover spiral ham
• 16 slicesSwiss cheese
• 1 cup (about 150 g)dill pickles
• ½ cup (120 ml)mustard
• 8 mediumbuns

Instructions

1. 1

   Load the slow cooker

   For the slow-cooker option, put the pork in the cooker with the onion, orange juice, lime juice, garlic, salt, pepper and cumin.

2. 2

   Cook and shred

   Cook on high for 5 hours or on low for 8 hours, until the pork pulls easily away from the bone. Take it out and shred it with two forks, then discard the fat and bone.

3. 3

   Marinate the tenderloin

   For the grilling option, marinate the tenderloin in the onion, orange juice, lime juice, garlic, salt, pepper and cumin, ideally for 4 hours.

4. 4

   Heat the grill

   Heat the grill to 177°C (350°F). Remove the tenderloin from the marinade and discard the marinade.

5. 5

   Grill the pork

   Grill the tenderloin over medium-high heat with the lid on for 3 to 4 minutes, turn it once, then grill for a further 3 to 4 minutes.

6. 6

   Rest and slice

   Take the tenderloin off the grill and let it rest and cool for 5 minutes before cutting it.

7. 7

   Spread the mustard

   Spread 1 tablespoon of yellow mustard on the inside of each piece of bread.

8. 8

   Layer the fillings

   Layer pork, ham, cheese and pickle on the bottom half of each bun, then add the top half.

9. 9

   Grill the sandwiches

   Heat a griddle or panini press and cook the sandwiches until golden brown and the cheese has melted. Transfer them to a chopping board, cut each in half diagonally and serve.

What is a Cuban sandwich?

The Cuban sandwich is a pressed sandwich associated with Cuban-American communities, particularly in Florida. Its familiar combination brings together roast pork, ham, Swiss cheese, pickles and mustard in bread that turns crisp under heat.

This version builds in a citrus-and-cumin seasoning for the pork, with a choice of slow-cooking a pork butt or grilling a tenderloin. The contrast of rich meat, tangy pickles and sharp mustard makes each layer count.

Nutrition and macros by portion

The nutrition label shows one serving as written: 346 calories, 16g protein, 42g carbs, 13g fat.

The buns provide most of the carbohydrates, while the pork, ham and Swiss cheese contribute protein. Fat comes mainly from the meats and cheese; serve a sandwich with a salad or vegetables for a more balanced plate.

Choosing the pork

Slow-cooker pork: Boston butt becomes tender enough to pull apart after a long cook. Shred it with two forks and remove the bone and excess fat before using it in the sandwiches.

Grilled pork: Tenderloin is the quicker alternative, and the recipe calls for marinating it in the same onion and citrus mixture for ideally 4 hours. Discard the marinade before grilling.

The citrus seasoning

Orange juice and lime juice bring sweetness and tartness to the pork, while garlic, cumin, salt and black pepper make the seasoning savoury. Sliced onion joins the mixture for either cooking method.

For the slow cooker, add these ingredients directly with the pork. For the tenderloin, let the meat marinate in them before grilling, as directed.

Layering the fillings

Mustard: Spread it on the cut sides of the buns so its sharp flavour reaches each bite. The recipe specifies yellow mustard and 1 tablespoon per bun.

Order: Put the pork on the bottom half, followed by ham, Swiss cheese and dill pickles, then close with the top half. Keeping the fillings inside the bun helps the sandwich press evenly.

Getting a crisp, melty finish

Heat the griddle or panini press before adding the sandwiches. Cook until the outside is golden brown and the cheese has melted; these are the recipe's cues for doneness.

If using a pan rather than a press, turn the sandwiches as needed so both sides brown. The recipe does not specify a cooking time for this final stage, so use the colour and melted cheese as your guide.

How to serve them

Cut each sandwich in half diagonally after cooking, as directed, and serve while the cheese is still melted. A crisp salad or a bowl of soup makes a simple accompaniment alongside the hearty filling.

The pork can be prepared by either method before you assemble the buns. Allow grilled tenderloin its stated 5-minute rest before slicing.

Recipe notes & tips

• Slice the onion before adding it to the slow cooker or marinade.
• For tenderloin, allow the stated 4 hours for marinating when planning ahead.
• Discard the tenderloin marinade after removing the meat from it.
• Let grilled tenderloin rest for 5 minutes before cutting.
• Keep the fillings centred on the bottom bun to make pressing easier.
• Wait for both golden-brown bread and melted cheese before taking the sandwiches off the heat.

Variations

• Use tenderloin: Grill the tenderloin instead of slow-cooking the pork butt.
• Use leftover pork: Substitute roasted, grilled or smoked pork as the recipe allows.
• Choose deli ham: Use sweet deli ham or leftover spiral ham.
• Adjust the mustard: Use more or less yellow mustard to suit your taste.
• Serve as halves: Cut each finished sandwich diagonally for easier serving.

Common mistakes to avoid

• Skipping the tenderloin marinade: Give it ideally 4 hours in the onion and citrus mixture before grilling.
• Grilling with marinade attached: Remove the tenderloin first and discard the marinade.
• Cutting the tenderloin too soon: Rest and cool it for 5 minutes before slicing.
• Leaving the pork butt on the bone: Shred the cooked meat and discard the fat and bone.
• Taking the sandwiches off too early: Cook until the bread is golden and the cheese has melted.

How to store

Refrigerate leftover cooked pork and assembled sandwiches in covered containers, and use within 3 to 4 days. Reheat assembled sandwiches in a pan or panini press until hot and crisp; the buns may soften during storage.

Frequently asked questions