Throwdown Cuban Sandwich with Homemade Pickles

Name: Throwdown Cuban Sandwich with Homemade Pickles
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 2 bay leaves; 2 kilograms bone-in pork shoulder, excess fat trimmed; 10 servings Canola oil; 710 milliliters chicken stock; 1 teaspoons coriander seeds; 3 Kirby cucumbers, sliced into 1/8-inch thick slices; 3 Tbsps Dijon mustard; 1 teaspoons dill seeds; 177 milliliters packed coarsely chopped fresh dill; 1 head garlic, cloves removed and peeled; 2 garlic cloves, coarsely chopped; 2 teaspoons ground cumin; 454 grams thinly sliced good-quality ham; 1 Clove r Honey; 2 teaspoons kosher salt; 10 servings Kosher salt and freshly ground black pepper; 118 milliliters fresh lime juice; 237 milliliters prepared mayonnaise; 1 teaspoons whole mustard seeds; 2 mediums Spanish onions, peeled and coarsely chopped; 237 milliliters fresh orange juice; 10 servings Handfull fresh oregano, stems with leaves; 10 servings Homemade Pickles; 8 Cuban breads, sliced 3/4 of way through; 5 cloves roasted garlic, pureed; 10 servings Roasted Garlic-Dijon Aioli; 10 servings Salt and freshly ground black pepper; 2 Tbsps aged sherry vinegar; 10 servings Shredded pork; 2 Tbsps sugar

You can never have too many main course recipes, so give Throwdown Cuban Sandwich with Homemade Pickles a try. This recipe makes 10 servings with 957 calories, 52g of protein, and 61g of fat each. This recipe covers 40% of your daily requirements of vitamins and minerals. A mixture of mayonnaise, clover honey, roasted garlic, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Watch how to make this recipe.

Pork: Preheat oven to 350 degrees F. Season the pork with salt, pepper and cumin.

Ingredients you will need

Pepper

Cumin

Pork

Salt

Equipment you will use

Oven

Heat a few tablespoons of oil in a large Dutch oven until it begins to shimmer.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Add the pork and cook until golden brown on all sides.

Ingredients you will need

Pork

Add the stock, juices, vinegar, garlic, onions, bay leaves and oregano, bring to a simmer, cover and transfer to the oven. Braise until fork tender (between 180 and 190 degrees F), about 1 1/2 hour to 2 hours.

Ingredients you will need

Bay Leaves

Oregano

Vinegar

Garlic

Onion

Stock

Equipment you will use

Oven

Remove from the oven, transfer pork to a platter and let rest 15 minutes before slicing or shredding.

Ingredients you will need

Pork

Equipment you will use

Oven

Strain the braising liquid into a medium pan, bring to a boil and let reduced slightly, adding honey and salt and pepper if needed. Toss some of the braising liquid with the shredded pork to moisten.

Ingredients you will need

Salt And Pepper

Pulled Pork

Honey

Equipment you will use

Frying Pan

Put the sliced cucumber in a medium bowl (which has a fitted lid).

Ingredients you will need

Cucumber

Equipment you will use

Bowl

Combine 1 cup of water, the vinegar, dill, sugar, garlic, salt, dill, mustard and coriander seeds in a small saucepan over high heat and bring to a boil. Cook until the sugar and salt is dissolved.

Ingredients you will need

Whole Coriander Seeds

Mustard

Vinegar

Garlic

Sugar

Water

Dill

Salt

Equipment you will use

Sauce Pan

Remove from the heat and taste for tartness, add more sugar if too sour and let cool to room temperature.

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Sugar

Pour the cooled liquid over the cucumbers, cover and refrigerate for at least 4 hours and up to 48 hours, stirring the mixture at least once.

Ingredients you will need

Cucumber

Whisk together mayonnaise, mustard and garlic and season with salt and pepper. Cover and refrigerate for at least 30 minutes before using to allow the flavors to meld.

Ingredients you will need

Salt And Pepper

Mayonnaise