Recipes and Cooking Cubanos 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. By Colleen Weeden Updated on October 27, 2021 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Hands On Time: 15 mins Total Time: 25 mins Servings: 4 Jump to Nutrition Facts Ingredients 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 Directions 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 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. 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. 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. Rate it Print Nutrition Facts (per serving) 585 Calories 23g Fat 51g Carbs 42g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.