WHAT MEAT IS ON A CUBAN SANDWICH RECIPES

Steps:

• Begin by braising the pork shoulder. Tie the shoulder in 4 places with kitchen twine so it will hold its shape while being cooked or ask your butcher to do this for you. Season the pork with salt, pepper, cumin and oregano. Set the base of a pressure cooker over low-medium heat and add a 2 count of olive oil.
• Add garlic and chili flakes and as the oil heats up it will become fragrant and infuse the oil. Add the pork. Add onions around the pork and brown slightly before adding orange juice, lime juice, stock and bay leaves.
• Secure the lid of the pressure cooker and cook for 20 to 25 minutes depending on the size of your pressure cooker. The pork should be tender when done. When done allow to cool in juices before removing twine and slicing.
• To prepare Cuban sandwiches, split bread in half then layer the sandwich with mustard, cheese, pickles, ham, pork then cheese again (the cheese glues everything together). Season with salt and pepper in between the ham and pork layers. (Optional: drizzle a little of the pork braising liquid over the meat as well).
• To cook, heat a large cast iron skillet or grill pan over medium heat and lightly coat with olive oil. Place the sandwiches on the skillet and top with another heavy skillet and a couple of heavy weights (bricks, or cans of tomatoes work well). Press down firmly and cook for 5 to 7 minutes per side until the sandwich has compressed to about a third of its original size and the bread is super-crispy. Serve with beans, rice and plantain chips.

Steps:

• Heat oven to 400°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray.
• In small bowl, mix mustard and cumin. Unroll dough sheets on work surface. Cut each sheet into thirds. Press each third into 7 1/2x4 1/2-inch rectangle. Spread mustard mixture evenly over each rectangle to within 1/2 inch of edges.
• Shape pork into 6 (3-inch) squares; place over mustard on each rectangle. Top each pork patty with 1 slice ham, 1 slice cheese and 3 pickle chips. Fold dough over filling; press edges firmly with fork to seal. Prick top of each pocket 3 times with fork. Place pockets 2 inches apart on cookie sheet.
• Bake 15 to 18 minutes or until golden brown and meat thermometer inserted in center of pockets reads 160°F.