Take advantage of leftover Cuban pork roast to fill a delicious take on a Cubano sandwich. Obviously, you'll need to add mustard and pickles to the already flavorful roast for classic Cuban sandwich flavors.

Photo: Blaine Moats
Hands On Time:
15 mins
Total Time:
25 mins


  • 4 Cuban-style hoagie buns or hoagie buns, split lengthwise

  • ¼ cup coarse-grain brown mustard

  • ½ cup dill pickle slices

  • 6 ounce Swiss cheese slices, halved

  • 4 ounce deli-sliced ham

  • 2 cup Cuban Pulled Pork

Cuban Pulled Pork

  • 1 4 pound boneless pork shoulder roast

  • ¼ cup chopped fresh parsley

  • 2 tablespoon minced fresh garlic

  • 2 tablespoon dried oregano, crushed

  • 4 teaspoon onion powder

  • 4 teaspoon ground cumin

  • 2 teaspoon ground black pepper

  • 1 ½ teaspoon salt

  • 1 orange, quartered

  • 1 lime, quartered

  • 1 medium onion, quartered


  1. On Cuban bread or hoagie buns layer mustard, dill pickles, sliced Swiss cheese, deli ham, and shredded pork. Toast sandwiches in a panini press (or in a skillet and press them with cans of food on a second skillet) until cheese melts.

Cuban Pulled Pork

  1. Preheat oven to 325°F. Place roast, fat side up, in a 5- to 6-quart Dutch oven. In a small bowl stir together parsley, garlic, oregano, onion powder, cumin, pepper, and salt. Rub all over pork.

  2. Roast, covered, 3 1/2 hours. Add orange, lime, and onion wedges. Roast, uncovered, 1 hour more or until tender and an instant-read thermometer inserted in meat registers at least 190°F.

  3. Transfer meat to a cutting board, reserving citrus, onion, and cooking liquid. Shred meat. In a large bowl toss meat with enough cooking liquid to moisten. Once cool, squeeze citrus over meat to release juices; stir into meat. Store meat mixture in an airtight container in refrigerator up to 4 days or freezer up to 3 months. Makes about 7 cups.

Slow Cooker Variation:

Prepare as directed, except place meat in a 6- to 7-qt. slow cooker. Cover; cook on low 8 to 10 hours, adding citrus and onion the last hour of cooking.

Nutrition Facts (per serving)

585 Calories
23g Fat
51g Carbs
42g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 585
% Daily Value *
Total Fat 23g 29%
Saturated Fat 10g 50%
Cholesterol 116mg 39%
Sodium 1457mg 63%
Total Carbohydrate 51g 19%
Total Sugars 10g
Protein 42g
Vitamin C 6.2mg 31%
Calcium 427mg 33%
Iron 2.3mg 13%
Potassium 389mg 8%
Folate, total 11.3mcg
Vitamin B-12 2mcg
Vitamin B-6 0.5mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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