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Cubano

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Cubano

Cubano

You can never have too many main course recipes, so give Cubano a try. This recipe serves 10. One portion of this dish contains roughly 53g of protein, 41g of fat, and a total of 880 calories. Head to the store and pick up salt, vinegar, chayote squash, and a few other things to make it today. To use up the chayote squash you could follow this main course with the Chayote Squash Mock Apple Pie as a dessert.

Instructions

1
Combine the kosher salt, brown sugar, cumin, coriander, allspice, mustard, pepper, cloves, fennel and bay leaves. Then rub over the pork butt and set aside.
Ingredients you will need
Brown SugarBrown Sugar
Kosher SaltKosher Salt
Bay LeavesBay Leaves
CorianderCoriander
Boston ButtBoston Butt
AllspiceAllspice
MustardMustard
CloveClove
FennelFennel
PepperPepper
CuminCumin
Dry Seasoning RubDry Seasoning Rub
1
Add the cilantro, garlic and salt to a food processor with 1/4 cup beer. Puree until the mixture becomes pesto-like. Then add the remaining beer, lime zest and juice and orange zest and juice. Cover the pork butt and marinate in the refrigerator for 48 hours.
Ingredients you will need
Orange ZestOrange Zest
Lime ZestLime Zest
Boston ButtBoston Butt
CilantroCilantro
GarlicGarlic
JuiceJuice
PestoPesto
BeerBeer
SaltSalt
Equipment you will use
Food ProcessorFood Processor
2
Preheat the oven to 200 degrees F. Cook the pork until the meat pulls effortlessly off the bone, about 6 hours. Pull the meat and leave in its juices.
Ingredients you will need
BoneBone
MeatMeat
PorkPork
Equipment you will use
OvenOven
3
For the ham: Preheat the oven to 240 degrees F.
Ingredients you will need
HamHam
Equipment you will use
OvenOven
4
Whisk the honey, mustard, brown sugar and pineapple puree. Smother over the outside of the ham.
Ingredients you will need
Brown SugarBrown Sugar
PineapplePineapple
MustardMustard
HoneyHoney
HamHam
Equipment you will use
WhiskWhisk
5
Put the ham in a roasting pan and surround with beer. Cover with tin foil. Cook until the meat pulls effortlessly off the bone, 8 to 10 hours. Pull the meat and leave in its juices.
Ingredients you will need
BeerBeer
BoneBone
MeatMeat
HamHam
Equipment you will use
Roasting PanRoasting Pan
Aluminum FoilAluminum Foil
6
For the sandwich: Slice the ciabatta in half, drizzle the bread with olive oil and toast for 8 to 10 minutes. Then let it sit out for 30 minutes; the staleness of the bread will allow it to hold the juices from the pork and ham.
Ingredients you will need
Olive OilOlive Oil
CiabattaCiabatta
BreadBread
ToastToast
PorkPork
HamHam
7
To assemble: Preheat the broiler.
Equipment you will use
BroilerBroiler
8
Layer the bottom half of the bread with the pulled pork and ham. Slice the Pickles lengthwise about 1/8-inch on a mandoline and place on top of the meat.
Ingredients you will need
Pulled PorkPulled Pork
PicklesPickles
BreadBread
MeatMeat
HamHam
Equipment you will use
MandolineMandoline
9
Place the Swiss cheese over the pickles and broil until the cheese is bubbly and golden, about 2 minutes. Top with other half of bread and slice the sandwich in half diagonally on a long bias.
Ingredients you will need
Swiss CheeseSwiss Cheese
PicklesPickles
CheeseCheese
BreadBread
10
Cut into smaller sandwiches and serve with Chayote Slaw and Fried Plantains.
Ingredients you will need
PlantainPlantain
ChayoteChayote
11
Put the cucumbers in an ice bath.
Ingredients you will need
CucumberCucumber
IceIce
12
Add 12 cups water, the vinegar, fine salt, mustard seeds, peppercorns, coriander, bay leaves, garlic and dill to a large pot and bring to boil.
Ingredients you will need
Mustard SeedsMustard Seeds
PeppercornsPeppercorns
Bay LeavesBay Leaves
CorianderCoriander
Fine SaltFine Salt
VinegarVinegar
GarlicGarlic
WaterWater
DillDill
Equipment you will use
PotPot
13
Pull the cucumbers from the ice bath and add to mason jars. Carefully pour the boiling brine over the cucumbers and secure the lids, making sure the cucumbers are fully submerged. Do not refrigerate for 24 hours. Always store the pickles in the brine.
Ingredients you will need
CucumberCucumber
PicklesPickles
BrineBrine
IceIce
Equipment you will use
Canning JarCanning Jar
14
Slice the radishes and chayote 1/4-inch thick on a mandoline.
Ingredients you will need
RadishRadish
ChayoteChayote
Equipment you will use
MandolineMandoline
15
Combine with the cilantro, lime zest and lime juice in a mixing bowl and add salt to taste, adjusting the amount of lime juice as necessary.
Ingredients you will need
Lime JuiceLime Juice
Lime ZestLime Zest
CilantroCilantro
SaltSalt
Equipment you will use
Mixing BowlMixing Bowl
16
Score the plantains on 2 sides and peel the skin. Thinly slice small circles using a mandoline.
Ingredients you will need
PlantainPlantain
Equipment you will use
MandolineMandoline
17
Heat the oil in a deep-fryer to 325 degrees F.
Ingredients you will need
Cooking OilCooking Oil
18
Add the plantains and fry for 6 to 8 minutes.
Ingredients you will need
PlantainPlantain
19
Remove to a mixing bowl lined with a paper towel to absorb excess oil.
Ingredients you will need
Cooking OilCooking Oil
Equipment you will use
Mixing BowlMixing Bowl
Paper TowelsPaper Towels
20
Add the salt and sugar and toss.
Ingredients you will need
SugarSugar
SaltSalt
DifficultyExpert
Ready In65 hrs, 55 m.
Servings10
Health Score69
Very Healthy
Dish TypesLunchMain CourseMain DishDinner
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