Recipe of the Week: Colorado Cuban Sandwich with Green Chillies
November 13, 2017
- 3 lbs. boneless pork shoulder (Boston Butt)
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1/4 teaspoon black pepper
- 3 teaspoons kosher salt
- 1 onion, thinly sliced
- 2 cloves garlic, sliced
- 1 cup orange juice
- 1 cup chicken stock
- Pulled pork (above)
- Pulled pork au jus (above)
- 1/2 lb. deli ham
- 6 slices Swiss or Munster cheese
- 2 cans whole green chilies, drained
- 4-6 Dill pickle spears
- Spicy Dijon mustard as needed
- 4-6 sub, steak, or potato rolls
- Trim any excess fat off of the pork shoulder. Some fat is OK, I just like to rid of any thick pieces.
- Combine the seasonings and season the pork all over.
- IF using a crockpot, add the pork, onions, and garlic to the slow cooker. Add the liquid. Cook on low for 6 hours until it shreds easily.
- IF using a pressure cooker, add 2 tablespoons of oil to the cooker and heat over medium high heat. Add the garlic slices and cook 45 seconds. Add and sear the pork on all sides until browned, about 4-5 minutes on each side. Add the onion and liquid. Secure the lid, and allow the pressure to build. Maintain the heat so the pressure regulator maintains a gentle rocking motion. Cook 55 minutes.
- Remove pork and shred. Transfer au jus to a bowl and reserve.
- Cut your rolls in half. Spoon the pork juices (au jus) over one half of the roll, and spread the spicy mustard over the other half.
- Build your sandwich in this order: pork, ham, pepper, cheese, pickle – or however you want!
- Eat as is, or stick under the broiler until toasted. Use the extra au jus for dipping if preferred.