Anita’s Irresistible Cuban Sandwich

Ingredients:

Pork Shoulder:

3 to 4 pounds pork shoulder, bone-in

1 cup fresh orange juice

1 cup fresh lemon or lime juice

2 Tablespoon apple cyder vinegar

3 cups of beef stock

1 teaspoon cinnamon, ground

1/2 teaspoon all-spiced, ground

1 teaspoon cumin, ground

1/2 teaspoon granulated garlic

1/2 teaspoon oregano, ground

1 Tablespoon pomegranate molasses

Vegetable Oil

Salt and Pepper to taste

Preparation:

1. Preheat oven to 350 grades Fahrenheit
2. Season pork shoulder with salt, pepper, granulated garlic, cinnamon, allspice, oregano and cumin.
3. Using a deep baking dish or Dutch oven and add vegetable oil. Brown pork shoulder on each side.
4. Add beef stock, vinegar, pomegranate, and lemon-orange juices.
5. Let it simmer at medium heat, cover the pan and transfer to the oven.
6. Cook for about 3-4 hours or until fork tender.
7. Remove from oven. Let it rest for 15-20 minutes. Shredd pork shoulder. Set aside.

Garlic Aioli:

1 cup mayonnaise

3 cloves garlic, minced

2 Tablespoon Dijon mustard

1/2 teaspoon lemon juice

Salt and Pepper

1/4 teaspoon vegetable oil

Blend all together

Extra Ingredients for the Cuban Sandwich

6 to 8 Cuban Bread or soft French or Italian bread

Dill Pickles or any of your choice

Shredded Pork

Aioli

1/2 pound of Swiss Cheese, sliced

1/2 pound of cure ham, thinly sliced

Assembling the Cuban Sandwich

1. Turn on a Panini grill until hot or use a cast iron pan and press sandwich with heavy metal.
2. Spread both cut sides of bread with Aioli. Add pork shoulder, 2 slices of ham or more, pickles and top with 2-3 slices of Swiss cheese.
3. Press the sandwich in hot panini grill until cheese is melted and bread is well toasted. Enjoy!