Categories: Sandwiches

Ingredients

• 1 1/2 lbs. boneless pork shoulder
• 24 oz. bottle mojo marinade
• 1/2 cup whole-grain mustard
• 12 oz. loaf Cuban bread, halved lengthwise and quartered crosswise
• 8 slices Swiss cheese
• 4 oz. sliced ham
• 8 dill pickle sandwich slices
• 4 tbsp unsalted butter, divided

Directions

1. In a large resealable plastic bag, combine pork shoulder and marinade. Refrigerate for at least 1 hour or overnight.

2. eheat oven to 325.

3. Remove pork shoulder from bag, discarding marinade. Pat pork shoulder dry with paper towels. Place on rack in a small roasting pan; cover with foil.

4. Bake until cooked through, about 2 hours. Let cool completely; thinly slice.

5. Spread mustard on one side of each bread piece. Top each bottom half with 2 slices cheese, 3 slices pork, 1 oz. ham, 2 pickle slices, and top half of bread.

6. In a large skillet, melt 2 tbsp butter over medium heat. Add 2 sandwiches; place another skillet on top. Cook until golden brown, 3 to 4 minutes. Remove top skillet; turn sandwiches, and return top skillet. Cook until golden brown and cheese is melted, 2 to 3 minutes. Repeat procedure with remaining 2 tbsp butter and remaining sandwiches. Halve sandwiches diagonally to serve.

Email to a friend | Print this recipe | Back