This decadent combo involves citrusy pork, salty ham, melted cheese, tangy pickles, and mustard. A riff off a classic Real Simple Magazine recipe, your family and guests will love this tasty treat made simple in the Instant Pot (get yours here: https://amzn.to/2QmSPR1).
If you’re a pork lover, no sandwich can compete with the almighty Cubano. Roast pork layered with ham (yes, that’s two kinds of pig), Swiss cheese, pickles and yellow mustard makes for an addictive combo. And the pressure cooking technique ensures your pork is juicy and fork-tender, never dry!
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A Cuban sandwich is a variation of a ham and cheese sandwich that originated in cafes catering to Cuban immigrant communities in Florida. The classic sandwich is usually served pressed, so if you want an ultra-authentic experience, feel free to throw this in your panini press or between two cast iron skillets on the stove right before serving.
Pro Tip: You can make the pork two days ahead, just store it in and air-tight container covered in all those delicious pork drippings. Then, reheat gently before building sandwiches.
Yes, that’s two kinds of pig!
Ingredients:
- 2 lbs boneless pork shoulder (Boston butt), trimmed and cut into 2 pieces
- 2 tsp kosher salt
- 1 tsp pepper
- 1 tbsp olive oil
- 6 cloves of garlic, minced
- 1/2 cup chicken (or beef) broth
- Zest and juice of one large orange
- 2 tbsp lime juice
For sandwich:
- 6 6” cuban rolls (or bolillo or sub roll)
- 1 tbsp butter, melted
- 2 tbsp yellow mustard
- 3 oz thinly sliced deli ham
- 3 oz thinly sliced swiss cheese
- 18 dill pickle slices
Ingredients:
- 2 lbs boneless pork shoulder (Boston butt), trimmed and cut into 2 pieces
- 2 tsp kosher salt
- 1 tsp pepper
- 1 tbsp olive oil
- 6 cloves of garlic, minced
- 1/2 cup chicken (or beef) broth
- Zest and juice of one large orange
- 2 tbsp lime juice
For sandwich:
- 6 6” cuban rolls (or bolillo or sub roll)
- 1 tbsp butter, melted
- 2 tbsp yellow mustard
- 3 oz thinly sliced deli ham
- 3 oz thinly sliced swiss cheese
- 18 dill pickle slices
Instructions:
- Season pork pieces with salt and pepper.
- Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
- When oil gets hot, brown the meat on 2 sides, 3-4 minutes per side. Meat will not be cooked through. Do not crowd the pot–you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
- Add garlic to the pot and saute 1-2 minutes more.
- Add broth, juices and zest to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot. Put the meat back into to the pot, turning once to coat.
- Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 20 minutes.
- When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
- Carefully remove the meat from the pot to a cutting board. Allow to cool for 5-10 minutes and then slice thinly.
- Split rolls lengthwise. Brush mustard on the bottom half and melted butter on top half.
- Top evenly with pork, ham and swiss. Set under the broiler just until the cheese is melted, 1-2 minutes.
- Top with pickles and press the sandwich closed.
*The MANUAL and PRESSURE COOK buttons are interchangeable.
