A nice little spin on a traditional Cuban sandwich.
Ingredients:
1 loaf French bread
Ham slices
Pork shoulder
1 can rootbeer
Swiss cheese
Dill pickles
Mustard
Butter
Method:
The Pork
If you have a smoker, smoke the shoulder with 2 parts hickory, 1 part pecan for an hour. Use a lot of smoke, since it will only be in there for an hour. If you don’t have a smoker, proceed to the next step...
Put the shoulder in a crockpot, add a can of rootbeer, and cook on low for 6-8 hours, depending on the size of the shoulder. When it’s done, pull it.
Fry the ham slices just enough to put a quick char on them. While that’s cooking, cut your bread in half so it will be ready to make the sandwich.
Spread the mustard and pickles on the sandwich, then layer everything else on, placing the cheese between the ham and the pulled pork.
Put the bread in a very large frying pan (or on pre-heated pizza stone on the grill). Then place a very heavy cast iron skillet on top of that. If you don’t have one big enough, place a brick in it. The idea here is to squish the sandwich like a panini. Grill on both sides, just like you would a grilled cheese sandwich.
Note:
I left measurements off because everyone’s tastes vary. Feel free to go light on the meat, like I did, or load ‘er up.
Enjoy!
PDF version of this recipe, suitable for printing. RSS: Subscribe to this feed.
0 comments:
Post a Comment