Cuban Sandwiches (30 minutes prep. 4 hours cooking)
Serves 123 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 long loaves of Bread (or several small hoagie buns)
2 lbs Swiss Cheese (about 20 slices)
Kosher Dill Pickles
2 lbs 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 shoulder.
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.
Serve with black beans, yellow rice and plantain chips.