Crispy Cuban Sandwich Recipe with Juicy Roasted Pork
A nostalgic and easy-to-make Cuban sandwich featuring juicy slow-roasted pork, melty Swiss cheese, tangy pickles, and crispy Cuban bread, perfect for family gatherings or quick meals.
- Prep Time: 10 minutes active + 2 hours marinating (ideally overnight)
- Cook Time: 3 to 3.5 hours roasting + 8-10 minutes pressing
- Total Time: Approximately 3 hours 20 minutes to 5 hours 30 minutes (including marinating)
- Yield: 4 sandwiches 1x
- Category: Main Course
- Cuisine: Cuban
Ingredients
Scale
- 3 lbs pork shoulder (boneless, trimmed of excess fat)
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- Juice of 1 orange
- Juice of 1 lime
- 4 Cuban sandwich rolls or sub rolls (or crusty French bread)
- 8 slices Swiss cheese (Emmi or Jarlsberg recommended)
- 8 slices deli-style ham (preferably smoked)
- Pickles, thinly sliced (classic dill)
- Yellow mustard (spicy brown mustard optional)
Instructions
- Prepare the Pork Marinade: In a mixing bowl, combine minced garlic, cumin, oregano, smoked paprika, salt, pepper, olive oil, orange juice, and lime juice. Stir well to form a marinade.
- Marinate the Pork: Rub the marinade all over the pork shoulder, making sure every nook is coated. Cover and let it marinate in the fridge for at least 2 hours, ideally overnight.
- Roast the Pork: Preheat oven to 325°F (160°C). Place the pork in a roasting pan or Dutch oven. Roast uncovered for about 3 to 3.5 hours, or until the pork easily shreds with a fork. Halfway through, baste the pork with its juices.
- Rest and Shred: Remove the pork from the oven and tent with foil. Let it rest for 15-20 minutes before shredding with two forks.
- Assemble the Sandwich: Slice Cuban rolls lengthwise but not all the way through. Spread a thin layer of yellow mustard on both sides of the bread. Layer on Swiss cheese slices, a generous pile of shredded pork, ham slices, and pickle slices. Close the sandwich firmly.
- Press and Crisp: Heat a cast iron skillet or sandwich press over medium heat. Place the sandwich in the skillet and press down with a heavy lid or a foil-wrapped brick if you don’t have a press. Cook for 4-5 minutes per side, until the bread is golden brown and crispy and the cheese is melted.
- Serve Immediately: Remove from heat, slice the sandwich diagonally, and serve hot.
Notes
If you don’t have a sandwich press, use a heavy skillet and a smaller pan or foil-wrapped brick to press the sandwich evenly. For gluten-free, swap bread for gluten-free rolls or wraps. For dairy-free, use vegan cheese slices. Slow cooker method can be used for pork (6-8 hours on low). Avoid overstuffing the sandwich to prevent sogginess. Reheat leftovers in a skillet to maintain crispiness.
Nutrition
- Serving Size: 1 sandwich
- Calories: 650
- Sugar: 3
- Sodium: 900
- Fat: 27.5
- Saturated Fat: 10
- Carbohydrates: 52.5
- Fiber: 2.5
- Protein: 42.5
Keywords: Cuban sandwich, roasted pork, Swiss cheese, crispy bread, sandwich recipe, easy Cuban sandwich, slow roasted pork, melty cheese