Anita’s Irresistible Cuban Sandwich

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Pork Shoulder:

3 to 4 pounds pork shoulder, bone-in

1 cup fresh orange juice

1 cup fresh lemon or lime juice

2 Tablespoon apple cyder vinegar

3 cups of beef stock

1 teaspoon cinnamon, ground

1/2 teaspoon all-spiced, ground

1 teaspoon cumin, ground

1/2 teaspoon granulated garlic

1/2 teaspoon oregano, ground

1 Tablespoon pomegranate molasses

Vegetable Oil

Salt and Pepper to taste


  1. Preheat oven to 350 grades Fahrenheit
  2. Season pork shoulder with salt, pepper, granulated garlic, cinnamon, allspice, oregano and cumin.
  3. Using a deep baking dish or Dutch oven and add vegetable oil. Brown pork shoulder on each side.
  4. Add beef stock, vinegar, pomegranate, and lemon-orange juices.
  5. Let it simmer at medium heat, cover the pan and transfer to the oven.
  6. Cook for about 3-4 hours or until fork tender.
  7. Remove from oven. Let it rest for 15-20 minutes. Shredd pork shoulder. Set aside.

Garlic Aioli:

1 cup mayonnaise

3 cloves garlic, minced

2 Tablespoon Dijon mustard

1/2 teaspoon lemon juice

Salt and Pepper

1/4 teaspoon vegetable oil

Blend all together

Extra Ingredients for the Cuban Sandwich

6 to 8 Cuban Bread or soft French or Italian bread

Dill Pickles or any of your choice

Shredded Pork


1/2 pound of Swiss Cheese, sliced

1/2 pound of cure ham, thinly sliced

Assembling the Cuban Sandwich

  1. Turn on a Panini grill until hot or use a cast iron pan and press sandwich with heavy metal.
  2. Spread both cut sides of bread with Aioli. Add pork shoulder, 2 slices of ham or more, pickles and top with 2-3 slices of Swiss cheese.
  3. Press the sandwich in hot panini grill until cheese is melted and bread is well toasted. Enjoy!





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