Shanna's Cuban Marinated Pork Ham Cheese Sandwich
1 x pork shoulder - (8 lbs) boned
1 1/2 tbl minced garlic
1 cup distilled white vinegar plus
2 tbl distilled white vinegar
3/4 cup fresh lime juice
1/4 cup fresh grapefruit juice
1/4 cup fresh orange juice
2 tbl dried oregano crumbled
1 tbl freshly-ground black pepper
2 tsp adobo-style seasoning
Kosher salt to taste
Freshly-ground black pepper to taste
1 lrg green bell pepper coarsely chopped
1 med onion coarsely chopped
SANDWICHES
1/2 cup mayonnaise
4 x canned chipotle chiles in adobo
6 x long sandwich rolls split in half
(French loaf style bread)
6 x thin slices Black Forest ham
12 x thin slices imported Swiss cheese
2 x kosher dill pickles thinly sliced
lengthwise
1 1/2 lb Roast Pork - (above) thinly sliced or
shredded - (abt 3 cups), plus reserved
pan juices
Kosher salt to taste
Method :
For the Roast Pork: Using a small, sharp knife, make 1-inch-long slashes in the
skin of the pork shoulder, about 2 inches apart. Rub the garlic into the slashes
and along the underside of the pork.
In a large glass or ceramic bowl, combine the vinegar, lime juice, grapefruit
juice, orange juice, oregano, pepper, adobo seasoning, and salt and pepper. Stir
in the green pepper and onion, then add the pork, skin-side up. Refrigerate
overnight turning the meat once or twice. Bring to room temperature before
cooking.
Preheat the oven to 400 degrees. Transfer the pork and its marinade to a
roasting pan. Cover with foil and roast until very tender, about 3 hours. Let
cool in the liquid. Transfer the pork to a cutting board and discard the skin
and fat. Strain the pan juices into a glass measure and skim off the fat. Slice
or shred the pork, as desired.
For the Sandwiches: In a mini food processor, combine the mayonnaise and
chipotles and process until smooth. Spread the cut sides of the rolls with the
chipotle mayonnaise. Assemble the sandwiches with the ham, cheese, pickles and
roast pork. Top the meat with a spoonful of the pork pan juices and season with
salt. Close the sandwiches and tuck in any overhanging filling.
Using an electric sandwich grill press, grill the sandwiches in batches until
crispy and hot.
Alternately, preheat the oven to 325 degrees. Set a large skillet or griddle
over moderately-low heat. Arrange the sandwiches on the griddle and cover with a
large baking sheet weighed down with a heavy skillet. Cook the sandwiches,
turning once, until they're crisp on the outside, about 6 minutes.
Transfer the sandwiches to a baking sheet and bake until the cheese is melted,
about 8 minutes. Cut the sandwiches in half and serve immediately; pass the
remaining pan juices separately.
This recipe yields 6 servings.
Comments: The pork can be refrigerated for up to 3 days