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PULLED PORK CUBAN SANDWICH

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I like to think of the Cuban sandwich as one of those delights that originated in Cuba’s tobacco plantations in the early 20th century. At least, that’s what I’ve been told. Whatever its origin, it remains one of my favourite lunch sandwiches – especially on one of those busy afternoons before a big service. But what I love most about having an epic sandwich like this in your repertoire is that it makes a welcome, satisfying change from the usual BLT, club or tuna melt routine. And you have to try this pork rump recipe. The best part is that you can keep your leftover pulled pork and do it all again the next day!

INGREDIENTS

for the pulled pork

olive oil

1 kg Eskort Pork Rump Steak

2 naartjies, peeled (or 1 large orange)

juice of 1 lime

15 ml brown sugar

2 ml smoked paprika

2 ml ground cumin

2 garlic cloves, finely chopped

salt and freshly ground black pepper

250 ml water


for the sandwich

bread of your choice

Dijon mustard

pickled gherkins

125 g Eskort Double Smoked Ham

pulled pork

100 g Emmental cheese slices

100 g (110 ml) butter to fry the sandwiches

METHOD

for the pulled pork

Heat the oven to 160 °C. Drizzle the olive oil into a cast-iron pot and put the pork into the pot.

Squeeze the naartjies over the meat and place the squeezed fruits on top the meat.

Drizzle with lime juice and sprinkle the sugar, paprika, cumin and garlic over the meat, then season with salt and pepper. Close the pot with a lid and place it in the oven. Let it roast for 2 hours.

Open and add the water to keep the meat nice and moist. Roast for another hour until very soft. (The meat must be so soft that it can be pulled apart by two forks.)

for the sandwich

You have two choices when making these sandwiches: open or closed.

Place your slices of bread on a work surface and spread a layer of Dijon mustard on top. Top with two pieces of ham, followed by thinly sliced gherkins. Then, spoon the pulled pork on top and cover with a slice of cheese.

To make open sandwiches, place the sandwiches on a baking tray and place under a preheated oven grill until the cheese has melted.

If you prefer closed sandwiches (my favourite), melt the butter in a frying pan,

close the sandwiches with another slice of bread and place in the pan.

Fry until crispy on the one side, then flip over and fry on the other side until golden brown. Serve warm.

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