Patter Fam Sauces and Pastor's Pantry Cooking School

Serves 6
3 lb. Pork Shoulder
2 T Salt
1 T Pepper
1 T Cumin
1 T Oregano
1 large onion chopped
2 T Garlic minced
1 bay leaf
1/4 tsp. chili flakes
2 cups chicken broth
3 oz. lime juice
2 loaves French Bread
3 cups mayonnaise
Juice from 1 orange
Juice from 1 lime
1 T garlic mashed to paste
1 tsp. cumin
2 tsp. kosher salt
Handful of cilantro leaves
1 lb Swiss Cheese (about 12 slices)
Kosher Dill Pickles
1 lb sliced ham

Begin by braising the pork shoulder. Season with salt, pepper, cumin and oregano. Add about two ounces of olive oil to the bottom of the Dutch oven. Sauté onion, garlic, bay leaf and chili flakes until they begin to infuse the oil. Add the chicken broth and lime juice. Place the braising rack in the cooker and add the
Set oven temp to 375 degrees. Allow to cook for 2 hours. Turn the shoulder over
and cook for another 2 hours. Check occasionally to make sure your liquid has not evaporated. Add more chicken stock as needed. Allow to cool in the juices before removing for slicing. Cook to an internal temperature of 180-190 degrees.
To prepare the Cuban sandwiches, split the bread in half. Layer with mustard,
cheese, pickles, ham, pork then cheese again. Season between the ham and pork layers with salt, pepper and a some of the au jus.
Heat the cast iron griddle over medium heat. Lightly coat the outside of the bread with melted butter. Place the sandwiches on the griddle and place large bricks wrapped in foil to press the sandwiches. Cook for about 5 minutes per side or until the bread is toasted.
Mix the mayo spread. In a blender, combine the mayonnaise, 1⁄2 cup orange juice, 1 tablespoon lime juice, garlic, cumin, and salt until smooth. Add the cilantro and blend until smooth and creamy, about 30 seconds.
Assembly: Spread the bottom slice of bread with mustard and one slice of swiss cheese. Build the rest of the sandwich on the top slice of bread, starting with the top layer of swiss cheese, followed by a slice of ham and the Pork. Place a liberal layer of pickles over the pork, and top that with a full-on slathering of the cilantro mayonnaise. Flip the bottom up onto the top and press down firmly to compact.

Written by Joyce Peters — February 12, 2019


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