Cuban Sammies

One of my favorite things to cook is pulled pork because it is SO versatile… you can do BBQ buns, Tacos, loaded potatoes and it gives you leftovers for days! I wanted to create a new way to use my Pulled Pork and man o man did I ever, I swear as I am typing this I am thinking… I must make this again this weekend! 

Cuban Sammies

Here are the starring characters for your Pork………..

Lime Juice, Garlic Salt, Paprika spice blend, Cumin, Salt, 2 Jalapeños and 1 onion!

 Layer the bottom of a Dutch Oven with the onion and 1 chopped jalapeño then top with a Pork Shoulder. Then it’s a lot of meat so use 1 tablespoon of each spice and the remaining jalapeño on top of your Pork! I just dashed a little lime juice on top for some acid!
Now is the magic…. Pour in 1 small bottle or can of Coke!
Close the lid and bake at 300′ for 6 hours!

 Let’s make SLAW!
– 2 Cups of cabbage (pre-packaged works great)
– 2 Chopped up Jalapeños
– 1/4 cup chopped Cilantro
– Dash of Salt and Pepper
– 2 Tablespoons Lime Juice
– 1 teaspoon EVOO
MIX!!!!!!! Refrigerate until dinner!

 To Build your Sammies you will need:
– Torta Buns
– Sliced Ham
– Swiss Cheese Slices
– Yellow Mustard
– Sliced Sweet Pickles

 When your Pork is done use a fork to shred the meat and distribute the juices!!! Yumm!!!! Don’t worry your pan will come clean after a good soaking!

 I like to toast my buns in the oven at 400 for a few minutes before I build my Sammies!
– Mustard the top and bottom buns
– 2 Slices of Ham
– 1 to 2 slices of Pickle depending on your taste!

 Then top the pickle with the pork and a slice (or two) of Swiss cheese! Melt the cheese under your broiler until gooey!!!
Then top with your slaw and you have yourself a delish Cuban Sammie your family will love! Matt and I had fries with it and I made homemade Sangria!

 These were SOO good and would be perfect for a Party or Game Day eat come Fall!!!

1 Comment

  1. Anonymous
    July 15, 2015 / 3:32 pm

    I wish you could just come to my house or vice versa and give me cooking lessons! Your good always looks so good. I am not a pickle or jalapeno fan so, not sure about this recipe though.

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