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Cuban Pork Sandwich

This Little Goat went to Cuba
This Little Goat went to Cuba




1 hour


For Slow Roasted Pork:
2 lb pork roast
3 Tbsp This Little Goat went to Cuba
3 tsp salt
2 Tbsp vegetable oil
4 Tbsp orange juice

For Cuban Sandwich Fixin’s:
2 Pan Suave rolls
1 large dill pickle, cut lengthwise into slices
1/2 cup yellow mustard
1/4 lb ham, thinly sliced
1/4 lb swiss cheese, thinly sliced
1 Tbsp butter


Roast Pork

Combine Cuba spice, oil, orange juice and salt in a small bowl and whisk to create a marinade. Cut 1-inch long slits across the fatty side of the pork roast. Place pork in a large ziploc bag and pour marinade over roast. Close bag, making sure to squeeze out all the air, and massage marinade into pork. Marinate pork 1 hour to overnight. The longer, the better!

Preheat oven to 400 degrees. Place pork on roasting rack in roasting pan and place into preheated oven. Cook about 45 minutes at 400 degrees, then reduce heat to 350 degrees and roast until reaching an internal temperature doneness of 170 degrees. Remove pork from roasting rack and place in a medium sized foil pan. Shred pork with two large forks and set aside.

Cuban Sandwich Assembly

Slice bread lengthwise. Cover both top and bottom slices with mustard. Layer ham on the bottom bun of both rolls. Follow with a hearty layer of shredded pork, then pickle slices, then swiss cheese. Finally, place top bun back onto sandwich. Cut each sandwich in half, creating 4 smaller sandwiches.

Heat a large sauté pan to medium heat and place butter in the pan. Once butter is sizzling, place sandwiches in pan and press down. Once one side is golden brown, flip and toast other side.

Once heated through and cheese is melted, remove from pan. Cut sandwiches in half and enjoy!

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