Classic Cuban Sandwiches
By :Chop Secrets
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Course Dinner, Lunch, Main Course, Picnic
Cuisine Modern
Difficulty Medium
Browse Category Meat
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Beef Stock, Cheese, Chicken Broth, Garlic, Mustard, Pork Shoulder
Prep Time 0 minutes
Cook Time 55 minutes
Servings
6 Servings
Ingredients
Classic Cuban Sandwiches
  • 2 lbs boneless pork shoulder trimmed and cut into 2 pieces, Boston butt
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tbsp olive oil
  • 6 cloves of garlic minced
  • 1/2 cup chicken broth or beef
  • Zest and juice of one large orange
  • 2 tbsp lime juice
For Sandwich
  • 6 cuban rolls or bolillo or sub roll (6 inches)
  • 1 tbsp butter melted
  • 2 tbsp yellow mustard
  • 3 oz thinly sliced deli ham
  • 3 oz thinly sliced swiss cheese
  • 18 dill pickle slices
Course Dinner, Lunch, Main Course, Picnic
Cuisine Modern
Difficulty Medium
Browse Category Meat
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Beef Stock, Cheese, Chicken Broth, Garlic, Mustard, Pork Shoulder
Prep Time 0 minutes
Cook Time 55 minutes
Servings
6 Servings
Ingredients
Classic Cuban Sandwiches
  • 2 lbs boneless pork shoulder trimmed and cut into 2 pieces, Boston butt
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tbsp olive oil
  • 6 cloves of garlic minced
  • 1/2 cup chicken broth or beef
  • Zest and juice of one large orange
  • 2 tbsp lime juice
For Sandwich
  • 6 cuban rolls or bolillo or sub roll (6 inches)
  • 1 tbsp butter melted
  • 2 tbsp yellow mustard
  • 3 oz thinly sliced deli ham
  • 3 oz thinly sliced swiss cheese
  • 18 dill pickle slices
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. Season pork pieces with salt and pepper.
  2. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  3. When oil gets hot, brown the meat on 2 sides, 3 - 4 minutes per side. Meat will not be cooked through. Do not crowd the pot--you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
  4. Add garlic to the pot and saute 1 - 2 minutes more.
  5. Add broth, juices and zest to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot. Put the meat back into to the pot, turning once to coat.
  6. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  7. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 20 minutes.
  8. When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  9. Carefully remove the meat from the pot to a cutting board. Allow to cool for 5 - 10 minutes and then slice thinly.
  10. Split rolls lengthwise. Brush mustard on the bottom half and melted butter on top half.
  11. Top evenly with pork, ham, and swiss. Set under the broiler just until the cheese is melted, 1 - 2 minutes.
  12. Top with pickles and press the sandwich closed.
Recipe Notes

*The MANUAL and PRESSURE COOK buttons are interchangeable.

You might also like
Creamy Mushroom Chicken
Ace Blender - Chicken Baby Food
Sous Vide - Turkey Club Sandwiches
Broccoli Cheese Soup
Pulled Pork
Succulent Beef Short Ribs
Shrimp and Pea Risotto
Bacon and Asiago Egg Bites
0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *