cuban pork sandwich-by far the best sandwich i've ever made..

i have over the past few years made my share of cuban sandwiches.. most recently i made this cuban grilled cheese  sandwich.. which was really good..  and my first attempt at a cuban sandwich was posted here.. and while they were both pretty yummy.. nothing and i mean nothing compares to this sandwich.. i first got the idea from here.. {she cooked hers a little different as in she wanted shredded meat.. and well if you don't know by now i detest shredded meat.. *shiver* so i did not want mine shredded.. but basically other than that i followed the recipe pretty closely.. check out the original recipe she gives step by step instructions..}now you know when you make something and think it's going to fantabulous and it's umm eh.. okay.. or when you make something and don't have high hopes and it turns out ahhamazing.. well this sandwich fits that bill.. it's slow roasted pork.. cooked for hours.. onions are caramelized to sweet perfection and a roasted garlic mayo that i can't stop thinking about.. i can't wait to put it on a burger.. i have said this before but this might be the best thing i've ever made.. ever.. honest.. cross my heart, hope to die, stick a needle in my eye. {okay seriously who came up with that saying.. it's morbid..} any way.. i really mean it.. THE BEST EVER!!

you start off slow roasting a pork shoulder and after a few hours it looks like this..

after a few more hours it looks like this.. and you have to restrain yourself from cutting off a slice or 20 to taste.. i really really mean it.. this is the best sandwich i have ever had..

 

cuban pork sandwich

prep time: 12-24 hours {there is marinading involved}

cooking time: 4-5 hours

servings: 6-8

6-8 ciabatta rolls {or other hearty bread with texture}

garlic mayo {recipe below}

roast pork, sliced {recipe below}

6-8 slices of alpine lace swiss cheese {or any cheese you prefer}

2 large onions, sliced
salt and pepper

olive oil

roast pork:

3 cups orange juice

2 tsblp. olive oil

the juice and zest of 1 lime

2 cloves of garlic, minced

1 tsp. oregano

salt and pepper

1 oz. rum

3-4 lb. pork shoulder, bone in

garlic mayo:

6-8 cloves of roasted garlic {i used my easy garlic confit technique}

2 tblsp. garlic olive oil {again i used the garlic oil from the garlic confit}

1 cup mayo

zest and juice of 1 lime

1/2 tblsp. dill pickle relish {i didn't have any so i took 3 "snack em" dill pickles and chopped them up}

for the pork: combine everything but the pork in a medium mixing bowl until well incorporated.. take a zip lock bag and put your pork in it and then pour your marinade over it and seal the bag.. kinda squish it around to make sure the entire pork is covered.. put in the fridge for a min. of 3 hours but ideally about 24 hours.. when your done marinading remove pork from bag and reserve the marinade.. heat your oven to 250 degrees {f}.. take a large heavy bottom skillet and heat two twirls around the pan of olive oil over medium high heat.. sear the pork on both sides until nice and brown.. remove from pan and put in a baking dish.. reserve your pan you just seared the pork in.. don't wash it out just set a side your going to cook your onions in it.. now take your reserved marinade and pour over your pork.. cover with foil and cook for an hour.. after an hour baste and put back in for another hour.. basting this time like every 20 minutes.. then cook covered for another hour and baste again every 20 or so minutes.. {you've now cooked it for 3 hours} remove cover, crank heat up to 375 and cook another hour this time basting every 10 minutes.. you want your meat at an internal temperature of 170 {remove around 160-165 it will continue to cook once removed from oven}check after about 30-40 minutes you might already be at your ideal temperature.. remove from oven when done allow to sit for about 10 minutes before slicing..

roasted garlic mayonnaise: mash 6-8 roasted garlic cloves.. and chop.. add garlic mash/chop/paste to your mayo, add garlic olive oil, lime juice and pickle relish, whisk until well combined.. cover tightly and keep in fridge until ready to use.
 

caramelized onions: on the last 1/2 hour your pork is cooking make the onions.. in the pan your had set aside heat up the oil {there should be oil and fat left over from searing the pork, if not add a twirl around the pan with olive oil} over medium heat.. when the oil is hot add your onions and salt and pepper.. cook for 15-20 minutes.. stirring to prevent burning.. after about 30 minutes they should brown and caramelized and yummy goodness..

making the best sandwich ever:  slice your ciabatta in half, now you don't have to have to toast it but i like my bread kinda toasted.. so i sliced them in half, drizzled olive oil then put in a 425 degee {f} oven for about 7 minutes, just until it was crisp and lightly browned.. {you can also spread your mayo on it and toast it with the mayo instead of the drizzle of olive oil}.. remove from oven and spread each side with the mayo.. layer the pork, onions then a slice of cheese.. top with the remaining bun.... it's so good.. i usually don't count a sandwich as dinner, but this will be our dinner again.. and again.. and quite possibly this weekend.. let me know if you try it.. i am interested to see if anyone else thinks this is the best..

 



enjoy and get cook'n!!