Sorry, not T&T. I just saw this image in the Jan 2017 Real Simple magazine and the photo swayed me. Of course, I'm a sucker for crunchy bread in any form and that photo looks like it would happily shatter in my mouth.https://www.realsimple.com/food-recipes/browse-all-recipes/slow-cooker-cuban-sandwiches
for colleen, orchid & other fans: Slow-cooker Cuban sandwiches
- Thread starter marilynfl
- Start date
made this tonight but used the instant pot for the pork
which sped up the process. I started early this morning making a homemade chicken broth. (I've become this weird collector of bones and scraps which I store in the freezer for this very purpose...)
Then a few hours later I started on the Cubans. It was very nice and relatively simple. They were a hit.
Also the leftover broth I had from the pork which was a combo of the pork and chicken broth I used to make rice which came out amazing. Great flavor.
which sped up the process. I started early this morning making a homemade chicken broth. (I've become this weird collector of bones and scraps which I store in the freezer for this very purpose...)
Then a few hours later I started on the Cubans. It was very nice and relatively simple. They were a hit.
Also the leftover broth I had from the pork which was a combo of the pork and chicken broth I used to make rice which came out amazing. Great flavor.
ah Paul, you do realize that saying things like *I've become this weird collector of bones* makes
you a prime protagonist for a new Stephen King novel, don't you. Especially when you mention the freezer. All we need now is a trapdoor and secret, cobwebby basement.
On the other hand, THANKS for validating the recipe. Happy that it worked out.
you a prime protagonist for a new Stephen King novel, don't you. Especially when you mention the freezer. All we need now is a trapdoor and secret, cobwebby basement.
On the other hand, THANKS for validating the recipe. Happy that it worked out.
it's a long road from...
hostess school lunches and TV dinners in the 70s to collecting bones, fat and vegetable scraps for healthy, tasty food. That kid would have thought I was weird and wasting my time. A branch of my family is from Maine though so you never know. I left there in 2003. We had some troubles and it wasn't Haven for me any more. I do miss the lobster rolls.
hostess school lunches and TV dinners in the 70s to collecting bones, fat and vegetable scraps for healthy, tasty food. That kid would have thought I was weird and wasting my time. A branch of my family is from Maine though so you never know. I left there in 2003. We had some troubles and it wasn't Haven for me any more. I do miss the lobster rolls.
G
Guest
Guest
I'm in the weird collector of bones club too. And here is a good Cuban Bread recipe
For many years I have kept a 2 gallon Zip Lock (I do change them out smileys/smile.gif in the freezer and add both raw and cooked bones to it until full. Then, into the pot and a new batch of wonderful liquid gold comes from it. I take out the bones, get the fat out of it and freeze it in containers. Flavor like no other.
A good Cuban sandwich is a thing of beauty and so delicious.
Here is the Cuban Bread recipe I use in case you want to try making it- it is a good one:
CUBAN BREAD- PAN CUBANO
1 T yeast
2 tsp sugar
1-1/4 c warm water
2 c bread flour
2 c all-purpose flour
2 tsp salt
¼ c lard, melted
2 T warm water (to brush on loaves before baking)
Dissolve the yeast and 2 tsp sugar in ¼ c warm water. Let it stand until foamy and doubled in volume. Add the rest of the warm water and the salt. Using the dough hook mix on low speed. Sift together the flours and sift. Important. Gradually add to the wet ingredients in mixer. Gradually pour in the melted lard. Add more flour until you make a smooth and pliable dough. The dough hook should barely clean the sides of the bowl. Knead in the machine 3-4 min. Dough will be fairly sticky. Shape into a ball and let rise. Turn dough onto a lightly floured board and roll it out. Roll the dough up into a tightly rolled cylinder. Pinch the loose flap of dough to make a tight seam. Grease baking sheet and sprinkle with cornmeal. Let rise again. About 45 min. Preheat oven to 450. Place a pan of water on the lowest rack of oven. Cut a shallow seam down the middle of the top of the bread, leaving about 2” uncut on each end of the loaf. Brush with water and place in oven. After 5 min brush more water on the top. Bake 12-18 minutes
For many years I have kept a 2 gallon Zip Lock (I do change them out smileys/smile.gif in the freezer and add both raw and cooked bones to it until full. Then, into the pot and a new batch of wonderful liquid gold comes from it. I take out the bones, get the fat out of it and freeze it in containers. Flavor like no other.
A good Cuban sandwich is a thing of beauty and so delicious.
Here is the Cuban Bread recipe I use in case you want to try making it- it is a good one:
CUBAN BREAD- PAN CUBANO
1 T yeast
2 tsp sugar
1-1/4 c warm water
2 c bread flour
2 c all-purpose flour
2 tsp salt
¼ c lard, melted
2 T warm water (to brush on loaves before baking)
Dissolve the yeast and 2 tsp sugar in ¼ c warm water. Let it stand until foamy and doubled in volume. Add the rest of the warm water and the salt. Using the dough hook mix on low speed. Sift together the flours and sift. Important. Gradually add to the wet ingredients in mixer. Gradually pour in the melted lard. Add more flour until you make a smooth and pliable dough. The dough hook should barely clean the sides of the bowl. Knead in the machine 3-4 min. Dough will be fairly sticky. Shape into a ball and let rise. Turn dough onto a lightly floured board and roll it out. Roll the dough up into a tightly rolled cylinder. Pinch the loose flap of dough to make a tight seam. Grease baking sheet and sprinkle with cornmeal. Let rise again. About 45 min. Preheat oven to 450. Place a pan of water on the lowest rack of oven. Cut a shallow seam down the middle of the top of the bread, leaving about 2” uncut on each end of the loaf. Brush with water and place in oven. After 5 min brush more water on the top. Bake 12-18 minutes
colleenmomof2
Well-known member
Thanks, Marilyn! Looking for roast on sale
Have the ham, Swiss, pickles and mustard so hopefully will make very soon! Do want to make Cathy's Cuban Bread this time around. Colleen
Have the ham, Swiss, pickles and mustard so hopefully will make very soon! Do want to make Cathy's Cuban Bread this time around. Colleen
colleenmomof2
Well-known member
Made this in IP, too. Outstanding! Thanks to Marilyn for linking smileys/wink.gif
I ALWAYS make Gretchen's Pulled Pork recipe overnight in the oven when I have pork butt/shoulder or country ribs. I am more creative with pork loin and tenderloin smileys/wink.gif. So I was interested in trying a Cuban spin in the Instant Pot and glad to see this recipe from Marilyn.
I cut the pork in to 4 pieces, rubbed all sides with a spice blend of the salt and garlic (used 2 cloves), as well as 1 tsp of dry Mexican oregano, 1/2 tsp of cumin, and 1/4 tsp of fresh ground pepper. Seared each piece well in the Instant Pot on Sauté (medium) rotating to brown on all sides, adding a 1/2 cup thinly sliced onion near the end. With Saute still on, I added the remaining ingredients with 1/4 cup orange juice plus a bay leaf, and warmed the liquid, stirring to loosen the fond on the bottom of the pan. When I felt most all of the browned bits had been incorporated into the liquid, I cancelled Sauté, sealed the Instant Pot, adjusted the steam vent to closed and set at Manual for 45 minutes. After the 45 minutes, I left it for 10 more minutes (NR) before releasing the remaining pressure. Perfectly cooked, tender and pork flavored! The pressed Cuban sandwiches on a sub bun were incredible!!!!! I'm planning to use the liquid to make more Pork and Poblano Stew from Michael in Phoenix. Colleen
Slow Cooker Cuban Sandwiches
2 pounds boneless pork shoulder roast (Boston butt), trimmed of excess fat
6 garlic cloves, finely chopped
1 teaspoon kosher salt
1 cup chicken stock
1 teaspoon orange zest
1 tsp. fresh orange juice
2 tablespoons fresh lime juice (from 2 limes)
6 6-in. sub rolls
⅓ cup Dijon mustard
3 ounces thinly sliced deli ham
3 ounces thinly sliced Swiss cheese
1 whole dill pickle, thinly sliced crosswise
How to Make It
Step 1
Rub the pork with the garlic and salt and place in a 5- to 6-quart slow cooker. Add the chicken stock, orange zest, and orange juice. Cover and cook on low until the pork is very tender, 7 to 8 hours. Pull pork into 1- to 2-inch pieces; toss with the lime juice. Return to slow cooker and keep warm.
Step 2
Preheat broiler with the oven rack 6 inches from heat. Split the rolls length-wise. Spread the mustard on the bottom halves and top evenly with the pork, ham, and Swiss cheese. Broil just until the cheese is melted, 1 to 2 minutes. Top with the pickles and sandwich with the tops of the rolls.
https://www.realsimple.com/food-recipes/browse-all-recipes/slow-cooker-cuban-sandwiches
I ALWAYS make Gretchen's Pulled Pork recipe overnight in the oven when I have pork butt/shoulder or country ribs. I am more creative with pork loin and tenderloin smileys/wink.gif. So I was interested in trying a Cuban spin in the Instant Pot and glad to see this recipe from Marilyn.
I cut the pork in to 4 pieces, rubbed all sides with a spice blend of the salt and garlic (used 2 cloves), as well as 1 tsp of dry Mexican oregano, 1/2 tsp of cumin, and 1/4 tsp of fresh ground pepper. Seared each piece well in the Instant Pot on Sauté (medium) rotating to brown on all sides, adding a 1/2 cup thinly sliced onion near the end. With Saute still on, I added the remaining ingredients with 1/4 cup orange juice plus a bay leaf, and warmed the liquid, stirring to loosen the fond on the bottom of the pan. When I felt most all of the browned bits had been incorporated into the liquid, I cancelled Sauté, sealed the Instant Pot, adjusted the steam vent to closed and set at Manual for 45 minutes. After the 45 minutes, I left it for 10 more minutes (NR) before releasing the remaining pressure. Perfectly cooked, tender and pork flavored! The pressed Cuban sandwiches on a sub bun were incredible!!!!! I'm planning to use the liquid to make more Pork and Poblano Stew from Michael in Phoenix. Colleen
Slow Cooker Cuban Sandwiches
2 pounds boneless pork shoulder roast (Boston butt), trimmed of excess fat
6 garlic cloves, finely chopped
1 teaspoon kosher salt
1 cup chicken stock
1 teaspoon orange zest
1 tsp. fresh orange juice
2 tablespoons fresh lime juice (from 2 limes)
6 6-in. sub rolls
⅓ cup Dijon mustard
3 ounces thinly sliced deli ham
3 ounces thinly sliced Swiss cheese
1 whole dill pickle, thinly sliced crosswise
How to Make It
Step 1
Rub the pork with the garlic and salt and place in a 5- to 6-quart slow cooker. Add the chicken stock, orange zest, and orange juice. Cover and cook on low until the pork is very tender, 7 to 8 hours. Pull pork into 1- to 2-inch pieces; toss with the lime juice. Return to slow cooker and keep warm.
Step 2
Preheat broiler with the oven rack 6 inches from heat. Split the rolls length-wise. Spread the mustard on the bottom halves and top evenly with the pork, ham, and Swiss cheese. Broil just until the cheese is melted, 1 to 2 minutes. Top with the pickles and sandwich with the tops of the rolls.
https://www.realsimple.com/food-recipes/browse-all-recipes/slow-cooker-cuban-sandwiches
colleenmomof2
Well-known member
Got a 10 pound plus cryo-pak Swift Premium Pork Butt
at $.99/pound. Removed the fat cap, the bone in portion, and ended up with 2-2+ pound pieces - one I'll roast for 8 hours using Gretchen's Pulled Pork recipe alongside the fat cap (for pork Yorkshire Pudding), and one 2+# piece I cooked in the Instant Pot. I froze the larger bone-in piece to use for your Cuban recipe. Thanks again for sharing! Colleen
at $.99/pound. Removed the fat cap, the bone in portion, and ended up with 2-2+ pound pieces - one I'll roast for 8 hours using Gretchen's Pulled Pork recipe alongside the fat cap (for pork Yorkshire Pudding), and one 2+# piece I cooked in the Instant Pot. I froze the larger bone-in piece to use for your Cuban recipe. Thanks again for sharing! Colleen