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Cubano pulled pork sandwiches
Cubano pulled pork sandwiches
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Prep Time:
25 minutes
Cook Time:
90 minutes
Total Time:
115 minutes
Celebrate the American dream with patriotic Cubano pork sandwiches, a nod to nostalgic diners.
Ingredients:
  • 4 x 250g pork neck steaks
  • 1 loaf ciabatta or focaccia
  • American mustard
  • 120g (3/4 cup) sliced pickles
  • 8 thick slices carved leg ham
  • 12 slices Swiss cheese
  • 60ml (1/4 cup) extra virgin olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 60ml (1/4 cup) lemon juice
  • 180ml (3/4 cup) orange juice
  • 1/2 tsp dried chilli flakes
  • 1 tsp finely chopped oregano
Instructions:
  • Preheat the oven to 180C. In a saucepan over medium heat, sauté onion and garlic in oil for about 8 minutes until soft. Stir in the remaining ingredients and 1 teaspoon of freshly ground black pepper, then bring to a gentle simmer.
  • Pierce pork all over, marinate, and cook with lid partially on for 1 hour until incredibly tender. Set aside pork, save cooking liquid. Cool slightly, then shred pork.
  • Simmer the reserved cooking liquid over medium heat for 10 minutes or until it reduces by half. Remove from heat, add the pork, and season with salt.
  • Trim off bread ends and dispose of them, then cut the loaf crosswise into four pieces. Slice each piece in half horizontally and spread mustard on the exposed sides. Assemble the sandwiches by layering the bottom slices with pickles, ham, pork, and cheese. Place the top slices on and press them in a sandwich press for 5 minutes until the bread is toasted, cheese is melted, and the filling is heated through. You can also bake the sandwiches in a 180C preheated oven for 15 minutes if you prefer.

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