WEEKDAYS 1e|12c|p

Ed Montes' Cuban Sandwich

Ed Montes
|
Servings: 6
|
easy
|
2+ hr

Roast Pork Sandwich with Chipotle Aioli


  • Ingredients
  • step-by-step directions
Ingredients
Ed Montes' Cuban Sandwich
  • For the Sandwich:
  • 1 loaf French Bread
  • 1/4 cup Dijon Mustard
  • 1/4 cup Chipotle Aioli
  • 10 slices Swiss Cheese
  • 1/2 cup Dill Pickle slices
  • Roast Pork
  • 1/2 pound sliced Deli Ham
  • 4 tablespoons softened Butter
For the Roast Pork:
  • 20 Garlic cloves
  • 2 teaspoons Salt
  • 1 teaspoon course-ground Pepper
  • 1 teaspoon Cumin
  • 2 teaspoons Oregano
  • 14 ounces Summer Ale Beer
  • 1/4 cup White Vinegar
  • 5 pounds Pork Shoulder (bone-in)
  • 2 tablespoons Olive Oil
  • 1 White Onion (sliced into rings)
  • 1 teaspoon Parsley
For the Chipotle Aioli:
  • 1 cup fresh Mayonnaise
  • 1 tablespoon Adobo Sauce
Directions
  • For the Sandwich: Slice the loaf lengthwise and coat the inside of the bread with mustard and aioli.  Layer sandwich ingredients in this order: swiss cheese, pickles, roast pork, and sliced ham.  Coat the outside of the bread with softened butter.  Grill the sandwich with a sandwich press or in a frying pan until nice and toasty and the cheese is melted.
  • For the Roast Pork: Combine garlic, salt, pepper, cumin, oregano, beer, and white vinegar to make a "Boston Mojo".  Stab the pork two or three times and brown it quickly in the olive oil in a saute pan over medium high heat. Place in a crock pot and cover with the mojo, sliced onions, and parsley.  Cook on high for 4 to 5 hours or on low for 6 to 8 hours.  Preheat oven to 350ºF.  After the pork is cooked and very tender, pull it apart a bit and move to a roasting pan.  Pour mojo from crock pot over the pork and bake in oven for about 30 minutes.
  • For the Chipotle Aioli: Stir together the mayonnaise and adobo sauce until thoroughly combined.

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