We love the satisfying simplicity of these sandwiches. Slow cooked pork shoulder is perfectly spiced with Cuban Spice Rub then piled on rolls with ham, cheese and pickles. Pile up these warm ham and melty cheese pressed sandwiches and watch them disappear.
|3 lbs pork shoulder
|Cuban Spice Rub
|1/4 cup mayonnaise
|1/4 yellow mustard
|8 soft sub or hoagie rolls
|2 lbs deli ham
|1 lbs sliced provolone or swiss cheese
|Directions for Pork Shoulder: We did this the day before in a slow cooker. Cut the pork shoulder into 4 pieces. Lightly salt on all sides. Season with Cuban Rub on all sides. Place the sliced onion and bell pepper in the bottom of the slow cooker. Place the seasoned pork shoulder pieces on top.
|Add chicken stock to reach about 1/4 of the way up the sides of the pork shoulder pieces. Cook on low for 6 hours or until the meat pulls away easily with a fork. Pull the meat and set aside or refrigerate until ready to use.
|For the Sauce: Combine the mayonnaise and mustard. Refrigerate until ready to use.
|Directions for the Sandwiches: Heat a panini press to medium high heat. You can also use two cast iron skillets. Heat both skillets over medium high heat. You will be cooking the sandwich in one skillet while pressing the sandwich with the second hot skillet. Place a piece of foil on top of the sandwich before pressing with the second skillet.
|Place several slices of ham and about 1/3 cup pork on the bottom bun. Top with pickles and cheese.
|Spread the mayonnaise and mustard mixture on the top bun. Place the bun on top the sandwich in the skillet. Lower the press or use the two skillet method described above. Griddle the sandwiches until golden brown and warm throughout.