Wednesday, November 05, 2008

Recipe: Monica's Cuban Sandwich Wrap

The Cuban sandwich is a wonderful combination of flavors and textures. For this version we use a commercially available bread wrap. The pork filling is slow roasted and by using a Crockpot, a perfect result it easily achieved. Pork recipe follows below.

1 FlatOut bread wrap
2 pcs Ham, thick sliced
8oz. Pork, shredded (slow roasted)
2 pcs Cheese, Colby Jack sliced
1 lg. Dill Pickle, Sliced
1 tablespoon Roasted Garlic & Red Chile Mustard
1 teaspoon Mayonaise
1 teaspoon butter, softened

Butter one side of FlatOut bread wrap. Place butter side down in a skillet or grille pan. Place the cheese on one half of the bread wrap. While the cheese is beginning to melt sear the ham slices in the pan and place on top of the melting cheese. Spread spicy mustard on the ham and spread out 6 to 8 ounces of roasted pork over the mustard. Sliced dill pickles go on top of the roasted pork. Spread the mayo on the opposite half of the bread wrap and fold over. Transfer to a cutting board and slice the sandwich in half.

Serve with some tortilla chips, black bean dip, and plenty of hot sauce.


3 Onions
1 Pork shoulder
Hawaiian red salt
Fresh cracked black pepper

Peel and half three onions. Place onions cut side down in Crockpot. Clean and pat dry pork shoulder. Season liberally with Hawaiian red salt and fresh cracked pepper. Place seasoned pork shoulder on onion halves. Cover with lid and set to cook for 12 hours on high. DO NOT add any liquid. This should be a slow cooker that reaches a max temp of about 275 degrees. For the last three hours prop the lid up so that the accumulated liquid can reduce. You should be left with very little liquid at end of cooking.

The pork should be fork tender and the onions should be dark brown and completely caramelized. Using two large forks shred up the pork and onion together making sure they are well mixed.

Besides the Cuban sandwich, this pulled pork can be used as an ingredient in many dishes. The very simplistic seasoning allows it to take on the flavors of any dish without adding an uncharacteristic element. It works well in tacos, carnitas, BBQ pork sandwiches, and more!


ARLENE said...

Love Cuban sandwiches and just recently replaced my slow oven BBQ pork with a crockpot version. Sounds great. Found your blog via the Foodie Blogroll.

foods to lower cholesterol said...

OMG! It's the first time I've seen Cuban Sandwiches but I could already taste the goodness in my mouth just by looking at that picture!