from the Spotted Pig
Cuban Sandwiches
For the pork
1 Pork Shoulder Roast about 3-4 lbs.
Seasoning for roast - season salt, garlic salt, white pepper
olive oil
1 sweet onion, diced course
1 can jalapenos peppers (not pickled), drained
about 4 cups water
In a large pan, heat olive oil. Season meat generously on all sides and sear in pan until golden on all sides. Place in crock pot and add water, onion and jalapenos. Cook on high for 4-5 hours, and then reduce to low and cook overnight. In the morning, remove pork from crock pot and place in a container to cool. Reserve 2 cups of broth. Chill broth. Discard jalapenos and stock.
For Sandwiches
4-6 long french rolls (or any crunchy crust, soft inside rolls)
butter
Shredded good quality Gruyere cheese
8-10 slices imported prosciutto
3-4 jalapenos, sliced lengthwise, stem removed
Remove fat from chilled pork broth. Add to pot and reheat meat. Shred meat into smaller pieces. (this will almost happen without much effort). In a small saute pan melt about 1 tbsp of butter over low heat and add jalapenos. Cover and cook for about 20 minutes until tender and soft. Remove from butter. Toast all rolls in oven until crisp. Slice in half, leaving hinge. Butter on both sides. Toast again until light light brown. Add cheese to one side and melt under broiler. In a saute pan, quickly sear both sides of the prosciutto, just to heat and brown slightly.
Assemble
On the cheese side, layer prosciutto, then jalapeno then lots of juicy pork. Serve hot!
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