Level up your sandwich game with this loaded cubano using Australian pork shoulder. The succulent protein is combined with Swiss cheese, mortadella, and Dijon mustard, to create a sure-fire hit on any menu.
Ingredients (serves 10)
- 1kg boneless pork shoulder
- 5g sea salt
- 2g cracked pepper
- 2g ground cumin
- 3g dried thyme
- 100ml extra virgin olive oil
- 4 cloves garlic, crushed
- 2g chilli flakes
- 2 large onions, peeled & sliced
- 2 bay leaves
- 2 large oranges, juice and zest
- 2 limes, juice and zest
- 500ml chicken stock
- 10 french rolls
- 100g garlic butter
- 100g Dijon mustard
- 20 slices swiss cheese
- 20 slices Australian mortadella
- 20 rashers Australian bacon
- 20 slices ham off the bone
- 100g bread and butter pickles
- Rub pork with salt, pepper, cumin and thyme. Truss and refrigerate
- Preheat oven to 200°C. Heat oil in a large braising pan over
medium high heat. Add garlic, chilli flakes, onion and bay leaves.
Saute until translucent then add pork and sear until well browned.
- Add orange, lime juice and zest along with chicken stock. Mix until
combined then cover tightly with a layer of baking paper and foil.
Cook for an hour.
- Remove baking paper and foil and cook pork for approximately a
further 30 minutes uncovered, or until cooked.
- Allow pork to cool in braising liquid before removing and slicing
thinly, reserving braising liquid.
- Butterfly rolls and open without tearing in two. Butter generously
with garlic butter and place open side down on a skillet or hot plate.
Brown slightly then flip over and crisp outside of rolls briefly.
- Spread mustard on rolls. Top with swiss cheese, layers of pork,
mortadella, bacon, ham and pickles. Spoon over a little warmed
braising liquid and serve.