Description
Want a sandwich that’s crispy, cheesy, and bursting with bold flavors? The Cuban Sandwich is the perfect recipe! This pressure-cooker dish starts with a juicy, citrus-marinated pork shoulder, then layers it with ham, Swiss cheese, pickles, and mustard on toasted hoagie buns
Ingredients
Scale
This recipe makes 8 sandwiches (serves 8) and uses vibrant ingredients for an authentic Cuban sandwich. Here’s what you’ll need for the original (1x) recipe:
- For the Pork:
- 1-1/2 cups orange juice
- 2 tablespoons lime juice
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 3 garlic cloves, minced
- 1 boneless pork shoulder butt roast (3 pounds)
- 2 teaspoons salt
- 1/2 teaspoon coarsely ground pepper
- 1/3 cup olive oil
- 1 large onion, sliced
- For the Sandwiches:
- 8 hoagie buns
- 1/4 cup prepared mustard
- 16 thin sandwich pickle slices
- 1 pound thinly sliced deli ham
- 16 slices Swiss cheese
- 4 tablespoons butter, melted
Why These Ingredients Matter
- Orange and Lime Juice: Create a bright, citrusy marinade for the pork.
- Paprika, Oregano, Cumin: Add smoky, earthy, and warm Cuban flavors.
- Garlic: Brings bold, aromatic depth to the pork.
- Pork Shoulder: Becomes tender and juicy after pressure cooking.
- Salt and Pepper: Enhance the pork’s natural flavors.
- Olive Oil: Helps brown the pork for richer taste.
- Onion: Adds sweetness and depth to the cooking liquid.
- Hoagie Buns: Soft yet sturdy, perfect for pressing and toasting.
- Mustard: Provides tangy sharpness to balance the richness.
- Pickles: Add crunch and tartness, a Cuban sandwich staple.
- Deli Ham: Brings salty, savory flavor to complement the pork.
- Swiss Cheese: Melts into creamy, nutty goodness.
- Butter: Ensures a crispy, golden crust when toasted.
Substitutions and Variations
- Pork: Swap with pork loin (reduce cooking time to 45 minutes) or pre-cooked pulled pork (skip pressure cooking).
- Orange Juice: Use pineapple juice or a mix of lemon and orange juice.
- Lime Juice: Replace with lemon juice or white vinegar.
- Spices: Add 1/4 teaspoon cayenne for heat or 1 teaspoon smoked paprika for smokiness.
- Garlic: Use 3/4 teaspoon garlic powder if fresh isn’t available.
- Buns: Substitute with Cuban bread, French rolls, or gluten-free hoagie buns.
- Mustard: Try Dijon or spicy brown mustard for a twist.
- Pickles: Use dill pickle chips or bread-and-butter pickles.
- Ham: Swap with turkey ham or prosciutto for a different flavor.
- Swiss Cheese: Replace with provolone or mozzarella.
- Gluten-Free: Use gluten-free buns and check mustard and ham for additives.
- Lower Fat: Use lean pork loin, reduce cheese to 1 slice per sandwich, and brush with less butter
Instructions
Step 1: Prep Your Ingredients
- Measure 1-1/2 cups orange juice, 2 tablespoons lime juice, 2 teaspoons paprika, 1 teaspoon dried oregano, and 1/2 teaspoon ground cumin.
- Mince 3 garlic cloves.
- Trim excess fat from 1 boneless pork shoulder butt roast (3 pounds).
- Measure 2 teaspoons salt, 1/2 teaspoon coarsely ground pepper, and 1/3 cup olive oil.
- Slice 1 large onion.
- Split 8 hoagie buns, measure 1/4 cup prepared mustard, and prepare 16 pickle slices, 1 pound deli ham, 16 slices Swiss cheese, and 4 tablespoons melted butter.
Tip: Prep sandwich ingredients while the pork cooks to save time.
Step 2: Make the Marinade
- Mix Marinade: In a small bowl, combine orange juice, lime juice, paprika, oregano, cumin, and minced garlic. Stir well and set aside.
Tip: Taste the marinade to ensure a balance of citrus and spice; adjust with a pinch more cumin if desired.
Step 3: Brown the Pork
- Season Pork: Sprinkle the pork roast with salt and pepper on all sides.
- Set Pressure Cooker: Select the sauté or browning setting on a 6-quart electric pressure cooker and adjust for medium heat. Add olive oil.
- Brown Pork: When oil is hot, brown the pork roast on all sides, about 2-3 minutes per side. Press cancel to stop sautéing.
Tip: Browning adds flavor, so don’t skip this step; turn the roast carefully with tongs.
Step 4: Pressure Cook the Pork
- Add Onions and Marinade: Place sliced onion around the pork in the pressure cooker. Pour the orange juice marinade around (not over) the pork.
- Cook: Lock the lid and close the pressure-release valve. Adjust to pressure-cook on high for 1 hour.
- Release Pressure: Let pressure release naturally for 10 minutes, then quick-release any remaining pressure.
- Remove Pork: Transfer pork to a cutting board. Discard cooking liquid and onions. Let pork rest for 15 minutes.
Tip: Resting the pork makes it easier to slice thinly and keeps it juicy.
Step 5: Prepare the Sandwiches
- Slice Pork: Cut the pork into thin slices (about 1/8-inch thick).
- Prep Buns: Cut each hoagie bun in half lengthwise and flatten slightly with your hand or a rolling pin.
- Spread Mustard: Spread about 1/2 tablespoon prepared mustard on the cut sides of each bun half.
- Layer Ingredients: On the bottom half of each bun, layer 2 pickle slices, a few slices of pork (about 1/8 of the total), 2 ounces deli ham, and 2 slices Swiss cheese. Replace the top half of the bun.
- Brush with Butter: Brush the outside of each sandwich (top and bottom) with melted butter.
Tip: Press ingredients firmly to ensure the sandwich holds together when toasted.
Step 6: Toast the Sandwiches
- Heat Panini Maker or Grill: Preheat a panini maker or indoor grill (e.g., George Foreman) to medium-high heat.
- Cook in Batches: Place 2-3 sandwiches in the panini maker or grill. Cook for 5-7 minutes, until the cheese is melted and the bread is golden and crispy. Repeat for remaining sandwiches.
- Serve: Serve hot, cut in half diagonally if desired for easier eating.
Tip: If you don’t have a panini maker, use a skillet with a heavy pan on top to press; cook 3-4 minutes per side over medium heat.