Cuban Pulled Pork Sandwich
Slow-cooked pork shoulder seasoned with garlic, oregano, and citrus, shredded and served on a swappable bread or tortilla. Warm pressed or toasted sandwich with caramelized onions and optional pickled accompaniments.
Ingredients
Method
Trim excess fat from the pork shoulder. Mix minced garlic, oregano, cumin, salt, and black pepper in a small bowl.
Juice the oranges and lime into a measuring cup.
Heat olive oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides until browned, about 3 minutes per side; transfer to slow cooker.
Rub the garlic-oregano mixture all over the seared pork. Pour citrus juice and broth into the slow cooker. Cover and cook on low for 8 hours, or until pork shreds easily with a fork.
Remove pork to a cutting board and shred with two forks. Strain braising liquid and skim fat; reserve 1 cup liquid and discard remainder.
Heat 2 tbsp olive oil in a skillet over medium heat. Add sliced onions and cook, stirring occasionally, for 10–12 minutes until golden and soft.
Return shredded pork to slow cooker with reserved braising liquid. Warm on low for 15 minutes, stirring gently.
Lightly toast or warm bread. Layer each piece with pulled pork, caramelized onions, and pickles if using. Press between two cast-iron skillets or in a sandwich press for 2–3 minutes until bread is crispy and filling is heated through.
Cut sandwiches in half and serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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