Ingredients
-
-
3
-
1
-
1
-
1
-
1
-
1/2
-
1
-
-
-
-
-
1
-
1
-
1/2
Directions
Cuban Sandwich,It is generally believed that the Cuban cigar workers who migrated to the Tampa, FL area/Ybor City back in the early 1900’s brought the Cuban sandwich to the US. Originally called the “mixto” or mixed sandwich, the Cuban, as it is known today, became a workingman’s lunch for those employed in the cigar industry. Note–if you can’t get sour oranges in your area, try equal parts of orange and grapefruit juice or 2 parts orange juice to 1 part lemon juice and 1 part lime juice.,Not hijacking the recipe; it’s just that the pork recipe is so good I thought I’d add this: For a Cuban meal, make some black beans (easy version: saute 1 onion, 1 pepper, 2-3 cloves of garlic in olive oil; add cumin, salt, pepper, pinch of oregano, 1 bay leaf; add 1 15-oz. can petite diced tomatoes, 1 small can of tomato sauce, 2 cans black beans, a good schloop of beer. Simmer 15 minutes, adjust seasoning). Slant-slice a ripe plantain, fry in oil. Serve black beans on white rice, a side of plantains, and roast pork from this recipe. (A cucumber-tomato salad with vinegar-oil-S&P is also good on the side. Cuban meals like savory-sweet-sour.) And for desert go ahead and make a flan from the box! Like being in the Versailles on Calle Ocho! done it yet.. but I’ve always Cooked roasts with the bone. I have separated then I tied back onto bone. I think it adds more flavor to the meat.. I’m not a boneless pork chop fan either. The bone adds so much flavor especially when roasted. Well… to each their own style.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
To Make the Cuban Roast Pork: Mash the Garlic and Salt Together Using a Mortar/Pestle. |
|
2
Done
|
Place the Mash Mixture in a Small Bowl; Add in Oregano, Onion, and Sour Orange Juice; Mix Thoroughly. |
|
3
Done
|
Heat Oil in a Saucepan Over Medium Heat; Add in the Mash Mixture and Whisk to Blend. |
|
4
Done
|
Remove from Heat and Set Marinade Aside. |
|
5
Done
|
Pierce the Pork Roast With a Sharp Knife or Fork. |
|
6
Done
|
Set Aside a Small Amount of the Marinade For Use During the Roasting Period. |
|
7
Done
|
Pour Remaining Marinade Over the Pork, Cover, and Refrigerate 2-3 Hours. |
|
8
Done
|
Preheat Oven to 325; Remove Pork from Marinade and Place on a Rack in a Roasting Pan. |
|
9
Done
|
Sprinkle Reserved Marinade Over Pork. |
|
10
Done
|
Roast Until Completely Cooked and a Meat Thermometer Registers 160 (about 20 Minutes Per Lb). |
|
11
Done
|
Baste Occasionally With the Pan Juices. |
|
12
Done
|
Remove Pork from Oven and Let Rest For at Least 20 Minutes Before Thinly Slicing the Meat. |
|
13
Done
|
Bring Remaining Pan Juices to a Boil and Simmer Until Juice Is Reduced by Half; Use This Juice to Sprinkle Onto the Meat in the Sandwiches. |
|
14
Done
|
to Make the Sandwiches: Cut the Bread Into 4 Sections, Each About 8 Inches Long; Slice These Sections in Half Horizontally; Spread Butter on the Inside of Both Halves. |
|
15
Done
|
Generously Layer Sandwiches With Filling Ingredients in the Following Order: Pickles, Roasted Pork, Ham, and Cheese. |
