Carolina Cuban Sandwiches
To make an amazing sandwich you need amazing tools. From pork shoulder roast to sandwich, Carolina Cooker has you covered.
Ingredients
- For the mojo pork:
- 1 6 to 8-pound pork shoulder roast
- 8 medium garlic cloves
- 2 teaspoons cumin
- 2 teaspoons black pepper
- 2 tablespoons dried oregano
- 1/2 cup fresh-squeezed orange juice
- 1/4 cup fresh-squeezed lime juice
- 1/4 cup olive oil
- Salt to taste
- For the sandwich:
- 1 french baguette
- 6 slices Swiss cheese
- 6 slices black forest ham
- 8 pickled okra
- 1/2 cup Carolina Cooker Southern Sunshine Grillin’ Sauce
Directions
- Combine garlic, cumin, pepper, oregano, orange juice, lime juice, and olive oil in a large bowl and whisk. Reserve and refrigerate half of this marinade in a sealed container.
- Combine the rest with the pork shoulder in a plastic resealable bag. Marinate, refrigerated, for at least 3 hours or overnight.
- Preheat oven to 275°F. Place the marinated pork shoulder into Carolina Cooker® 8-quart enamel pot. Keep the lid on, but cracked to allow air to escape. Place in the oven for 3 hours.
- Increase oven temperature to 325 °F. Remove lid to allow pork shoulder to roast for another 2-3 hours or until temperature reaches 165 °F. Remove the shoulder from the pot to let rest and reserve 1 cup of cooking liquid.
- Shred rested pork. Add it back to the pot with reserved cooking liquid and reserved marinade. Stir to combine, seasoning with salt to taste.
- Slice the baguette. Coat both sides with Carolina Cooker® Southern Sunshine Grillin’ Sauce. Place a cheese slice on both top and bottom. Layer the inside of the sandwich with mojo pork, pickled okra, and black forest ham.
- Toast sandwiches on a Carolina Cooker® griddle on medium heat. Use a cast-iron skillet or other weight on top to mash the sandwich as flat as possible. Toast on both sides.