Cubano

Name: Cubano
Prep time: 2 d 17 h 55 min
Cook time: 2 d 17 h 55 min
Total time: 2 d 17 h 55 min
Yield: 10
Cuisine: Global
Ingredients: 2 bay leaves; 4 bay leaves; 2 bottles beer (Belgian white is best, but German wheat or lager work); 118 milliliters brown sugar; 4 Tbsps brown sugar; 2 chayote squash; 1 loaf ciabatta; 2 teaspoons whole coriander; 12 kirby cucumbers; 4 Tbsps Dijon mustard; 1 teaspoons ground fennel seed; 2 bunches fresh cilantro, roughly chopped; 59 milliliters fresh cilantro leaves; 1 bunches fresh dill, chopped; 2 cloves garlic, sliced; 59 milliliters garlic cloves; 1 teaspoon ground allspice; 1 teaspoons ground cloves; 1 Tbsp ground coriander; 2 Tbsps ground cumin; 1 teaspoon ground black pepper; 1 small The est bone-in ham available; 4 Tbsps honey; 1 Zest and juice of lime; 2 Zest and juice of limes; 1 Zest and juice of orange; 118 milliliters kosher salt; 1 teaspoon ground mustard seed; 1 Tbsp mustard seeds; 10 servings Olive oil, for drizzling

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

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 Sugar

Kosher Salt

Bay Leaves

Coriander

Boston Butt

Allspice

Mustard

Clove

Fennel

Pepper

Cumin

Dry Seasoning Rub

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 Zest

Lime Zest

Boston Butt

Cilantro

Garlic

Juice

Pesto

Beer

Salt

Equipment you will use

Food Processor

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

Bone

Meat

Pork

Equipment you will use

Oven

For the ham: Preheat the oven to 240 degrees F.

Ingredients you will need

Ham

Equipment you will use

Oven

Whisk the honey, mustard, brown sugar and pineapple puree. Smother over the outside of the ham.

Ingredients you will need

Brown Sugar

Pineapple

Mustard

Honey

Ham

Equipment you will use

Whisk

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

Beer

Bone

Meat

Ham

Equipment you will use

Roasting Pan

Aluminum Foil

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 Oil

Ciabatta

Bread

Toast

Pork

Ham

To assemble: Preheat the broiler.

Equipment you will use

Broiler

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 Pork

Pickles

Bread

Meat

Ham

Equipment you will use

Mandoline

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 Cheese

Pickles

Cheese

Bread

Cut into smaller sandwiches and serve with Chayote Slaw and Fried Plantains.

Ingredients you will need

Plantain

Chayote

Put the cucumbers in an ice bath.

Ingredients you will need

Cucumber

Ice

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 Seeds

Peppercorns

Bay Leaves

Coriander

Fine Salt

Vinegar

Garlic

Water

Dill

Equipment you will use

Pot

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

Cucumber

Pickles

Brine

Ice

Equipment you will use

Canning Jar