Let’s take the vibrant streets of Cuba with our Cuban-Inspired Pulled Pork Sandwiches, a tantalizing fusion of flavors and textures that will transport your taste buds to a tropical paradise. Inspired by the iconic Cuban sandwich, this recipe features tender, slow-cooked pork, zesty pickles, tangy mustard, and melted Swiss cheese, all nestled between slices of crusty bread. Whether you’re hosting a summer barbecue or craving a taste of the Caribbean, our Cuban-Inspired Pulled Pork Sandwiches are sure to be a hit with family and friends.
Prepare to be delighted by the explosion of flavors in our Cuban-Inspired Pulled Pork Sandwiches. The succulent slow-cooked pork, infused with aromatic spices and citrusy marinade, offers a melt-in-your-mouth experience that’s both savory and satisfying. Tangy pickles and mustard add a zesty punch, while melted Swiss cheese adds a creamy richness that ties everything together. Each bite is a symphony of flavors that dance on your palate, leaving you craving more of this irresistible taste of Cuba.
Indulge in the deliciousness of our Cuban-Inspired Pulled Pork Sandwiches, knowing that you’re enjoying a wholesome meal packed with protein, fiber, and essential nutrients. Pork is a rich source of protein and essential vitamins and minerals, while the addition of pickles and mustard provides a burst of flavor without adding excess calories or fat. Opt for whole grain bread to boost the fiber content of your sandwich and add extra nutritional value to your meal. With the perfect balance of taste and nutrition, our Cuban-Inspired Pulled Pork Sandwiches are a delicious and satisfying choice for any occasion.
Ingredients:
- 2 lbs pork shoulder, trimmed of excess fat
- 1 cup orange juice
- 1/4 cup lime juice
- 4 cloves garlic, minced
- 1 tablespoon cumin
- 1 tablespoon oregano
- Salt and pepper to taste
- 1 cup chicken broth
- 1/2 cup sliced dill pickles
- 1/4 cup yellow mustard
- 8 slices Swiss cheese
- 8 slices honey roasted ham
- 8 sandwich rolls or Cuban bread
- Butter or olive oil for grilling
Instructions:
- In a large resealable plastic bag, combine the orange juice, lime juice, minced garlic, cumin, oregano, salt, and pepper. Add the pork shoulder to the bag, seal, and marinate in the refrigerator for at least 4 hours or overnight.
- Preheat your grill or grill pan to medium-high heat.
- Remove the pork shoulder from the marinade and discard the marinade. Place the pork shoulder on the grill and sear on all sides until browned, about 3-4 minutes per side.
- Transfer the seared pork shoulder to a slow cooker and add the chicken broth. Cover and cook on low for 4 hours or until the pork is tender and easily shreds with a fork.
- Once the pork is cooked, shred it using two forks and toss it in the juices in the slow cooker to coat.
- To assemble the sandwiches, slice the sandwich rolls or Cuban bread in half lengthwise and spread mustard on one side of each roll. Layer the shredded pork, sliced pickles, and Swiss cheese on the bottom half of each roll, then top with the other half.
- Heat a large skillet or griddle over medium heat and melt a little butter or olive oil. Place the assembled sandwiches on the skillet or griddle and cook for 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted.
- Remove the sandwiches from the skillet or griddle, slice in half if desired, and serve hot.
Prep Time, Cook Time, Number of Portions, Calories: Enjoy the simplicity of our Cuban-Inspired Pulled Pork Sandwiches, requiring just 15 minutes of prep time and 8 hours of slow cooking. This recipe yields approximately 8 servings, making it perfect for sharing with family and friends. Each sandwich contains approximately 500 calories, offering a satisfying and flavorful meal that’s sure to please everyone at the table.
Serving Options: Serve our Cuban-Inspired Pulled Pork Sandwiches alongside crispy plantain chips, black beans and rice, or a refreshing tropical salad for a complete Cuban-inspired meal. Pair with a cold glass of mojito or pineapple agua fresca to enhance the Caribbean experience. Leftover shredded pork can be stored in an airtight container in the refrigerator for up to 3 days, allowing you to enjoy delicious sandwiches for lunch or dinner throughout the week. Whether served at a summer barbecue or a casual weeknight dinner, these Cuban-inspired sandwiches are guaranteed to transport you to the sunny shores of Cuba.
Ingredients
- 2 lbs pork shoulder, trimmed of excess fat
- 1 cup orange juice
- 1/4 cup lime juice
- 4 cloves garlic, minced
- 1 tablespoon cumin
- 1 tablespoon oregano
- Salt and pepper to taste
- 1 cup chicken broth
- 1/2 cup sliced dill pickles
- 1/4 cup yellow mustard
- 8 slices Swiss cheese
- 8 slices honey roasted ham
- 8 sandwich rolls or Cuban bread
- Butter or olive oil for grilling
Instructions
- In a large resealable plastic bag, combine the orange juice, lime juice, minced garlic, cumin, oregano, salt, and pepper. Add the pork shoulder to the bag, seal, and marinate in the refrigerator for at least 4 hours or overnight.
- Preheat your grill or grill pan to medium-high heat.
- Remove the pork shoulder from the marinade and discard the marinade. Place the pork shoulder on the grill and sear on all sides until browned, about 3-4 minutes per side.
- Transfer the seared pork shoulder to a slow cooker and add the chicken broth. Cover and cook on low for 4 hours or until the pork is tender and easily shreds with a fork.
- Once the pork is cooked, shred it using two forks and toss it in the juices in the slow cooker to coat.
- To assemble the sandwiches, slice the sandwich rolls or Cuban bread in half lengthwise and spread mustard on one side of each roll. Layer the shredded pork, sliced pickles, and Swiss cheese on the bottom half of each roll, then top with the other half.
- Heat a large skillet or griddle over medium heat and melt a little butter or olive oil. Place the assembled sandwiches on the skillet or griddle and cook for 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted.
- Remove the sandwiches from the skillet or griddle, slice in half if desired, and serve hot.