The Cubano, an iconic Cuban sandwich, takes a bit of patience and effort – but is absolutely worth it.
|1-1,5 kg||pork — whole( sirloin or leg of pork)|
|10 ml||cumin — ground|
|salt and freshly ground black pepper|
|6||garlic — cloves, crushed|
|orange — zest and juice|
|lime — zest and juice|
|fresh coriander — handful, chopped|
|4||mint sprigs — chopped|
|50 ml||stock — chicken|
|250 ml||ginger ale|
|15 ml||brown sugar|
1 PULLED PORK
Season the meat all over with the cumin, salt and freshly ground pepper and putin a large bowl.
2 Add the garlic, juice and zest of the orange and lime, fresh coriander and mint to the bowl and mix well so the meat is cove red all over. Marinate overnight or for at least 1 hour in the fridge.
3 Preheat the oven to 170°C. Transfer the meat and the marinade to a large ovenproof dish with a lid. Add the chicken stock and ginger ale and close the lid.
4 Roast the meat for 2 hours, turning it over halfway through. Remove the lid and sprinkle the brown sugar over. Switch on the oven grill
and grill the meat for 10-15 minutes or until the sugar has caramelised slightly.
5 Remove the meat from the sauce and pull it apart using two forks. Put the meat in a different bowl and add 60ml (¼c) of the sauce. Mix well and season with salt if needed. Set aside.
Generously spread mayonnaise and mustard on the inside of the buns. Put pulled pork on one half of each sandwich, add cheese and gherkins and close the sandwiches.
7 Lightly brush the outside of the sandwiches with butter. Heat a sandwich press and toast the sandwiches until the cheese has melted. Serve immediately