Servings: 7
Ingredients
- 8-12 oz of roasted pork shredded
- 1 1/2 lb of pork shoulder or pork loin
- 4 midnight buns or soft sweet buns similar to Hawaiian buns, but less sweet
- 8 oz deli ham thinly sliced
- 8 oz of Swiss cheese sliced
- 8 gherkins thinly sliced lengthwise
- Yellow mustard
- 2-3 tablespoons of softened butter or mayonnaise
- 4 cloves of garlic finely chopped
- 1/4 cup of orange juice
- 2 tablespoons of lemon juice
- 1 tablespoon of oil
- 1 teaspoon of oregano
- ½ teaspoon of cumin
- 1 teaspoon of salt
- ½ teaspoon of black pepper
Instructions
- Mix the marinade ingredients.
- Marinate the pork for at least 2 hours. If you have time, overnight is even better.
- Roast at 350°F for 1-1 1/2 hours (if using pork loin) or 3 hours (if using pork shoulder) until the internal temperature reaches 145°F. Let rest for 3 minutes. We recommend cooking to an internal temperature of 180°F for a better eating experience.
- Let it cool and slice thinly.
- Cut the midnight buns lengthwise.
- Spread a thin layer of yellow mustard on each side.
- Place the ingredients in layers in this order: bottom bun, ham, pork, Swiss cheese, pickles, top bun.
- Spread butter on the outside of each sandwich or with a thin layer of mayonnaise (a Cuban trick to make it brown better).
- Heat a sandwich maker, or a cast iron skillet or griddle with another heavy pan on top.
- Press the sandwich over medium heat for 3-5 minutes, turning halfway through cooking if you didn't use a sandwich maker.
- The sandwich should be crispy on the outside, with the cheese completely melted and the bread compressed.
Tried this recipe?Let us know how it was!
