Cuban Sandwich

Recipe Ingredients

		Roast Pork
1		Pork shoulder - (8 lbs) - boned
1 1/2 tablespoons	22ml	Minced garlic
1 cup	237ml	Distilled white vinegar - plus
2 tablespoons	30ml	Distilled white vinegar
3/4 cup	177ml	Fresh lime juice
1/4 cup	59ml	Fresh grapefruit juice
1/4 cup	59ml	Fresh orange juice
2 tablespoons	30ml	Dried oregano - crumbled
1 tablespoon	15ml	Freshly-ground black pepper
2 teaspoons	10ml	Adobo-style seasoning
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
1		Green bell pepper - coarsely chopped (large)
1		Onion - coarsely chopped (medium)
		Sandwiches
1/2 cup	118ml	Mayonnaise
4		Canned chipotle chiles in adobo
6		Long sandwich rolls - split in half
		= (French loaf style bread)
6		Thin slices Black Forest ham
12		Thin slices imported Swiss cheese
2		Kosher dill pickles - thinly sliced
		Lengthwise
1 1/2 lbs	681g / 24oz	Roast Pork - (above) - thinly sliced or
		Shredded - (abt 3 cups), plus reserved
		Pan juices
		Kosher salt - to taste

Recipe Instructions

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.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1C15) - from the TV FOOD NETWORK

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