Directions:
- To make the Cuban Roast Pork: Mash the garlic and salt together using a mortar/pestle.
- Place the mash mixture in a small bowl; add in oregano, onion, and sour orange juice; mix thoroughly.
- Heat oil in a saucepan over medium heat; add in the mash mixture and whisk to blend.
- Remove from heat and set marinade aside.
- Pierce the pork roast with a sharp knife or fork.
- Set aside a small amount of the marinade for use during the roasting period.
- Pour remaining marinade over the pork, cover, and refrigerate 2-3 hours.
- Preheat oven to 325°; remove pork from marinade and place on a rack in a roasting pan.
- Sprinkle reserved marinade over pork.
- Roast until completely cooked and a meat thermometer registers 160° (about 20 minutes per lb).
- Baste occasionally with the pan juices.
- Remove pork from oven and let rest for at least 20 minutes before thinly slicing the meat.
- Bring remaining pan juices to a boil and simmer until juice is reduced by half; use this juice to sprinkle onto the meat in the sandwiches.
- To make the sandwiches: cut the bread into 4 sections, each about 8 inches long; slice these sections in half horizontally; spread butter on the inside of both halves.
- Generously layer sandwiches with filling ingredients in the following order: pickles, roasted pork, ham, and cheese.
- Spread with the optional mustard or mayonnaise if desired.
- Preheat a pancake griddle or large skillet.
- Lightly coat hot griddle or skillet with cooking spray; add in the first sandwich (make sure that your griddle or skillet is not too hot or the crust will burn before the cheese melts).
- Place a heavy iron skillet on top of the sandwich to flatten it (you want to smash the sandwich, compressing the bread to about a third of its original size).
- Grill the sandwich for 2-3 minutes on each side, until the cheese is melted and the bread is golden.
- Repeat the process for each sandwich.
- Slice each sandwich in half diagonally and serve.
- Note-Additions like Genoa salami, mayonnaise, lettuce, tomato, and onion have become popular in the past forty years but are considered heresy by purists; in the old days, the sandwich was brushed on the outside with a small amount of pork drippings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1049.99 Kcal (4396 kJ) | ||
| Calories from fat | 566.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 62.9g | 97% | |
|---|---|---|---|
| Cholesterol | 282.15mg | 94% | |
| Sodium | 2488.59mg | 104% | |
| Potassium | 932.41mg | 20% | |
| Total Carbs | 35.98g | 12% | |
| Sugars | 18.78g | 75% | |
| Dietary Fiber | 4.05g | 16% | |
| Protein | 66.38g | 133% | |
| Vitamin C | 8.2mg | 14% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 2.6mg | 14% | |
| Calcium | 496.9mg | 50% | |
| Amount Per 100 g | |||
| Calories | 198.1 Kcal (829 kJ) | ||
| Calories from fat | 106.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.87g | 97% | |
|---|---|---|---|
| Cholesterol | 53.23mg | 94% | |
| Sodium | 469.51mg | 104% | |
| Potassium | 175.91mg | 20% | |
| Total Carbs | 6.79g | 12% | |
| Sugars | 3.54g | 75% | |
| Dietary Fiber | 0.76g | 16% | |
| Protein | 12.52g | 133% | |
| Vitamin C | 1.6mg | 14% | |
| Vitamin A | 0.1mg | 20% | |
| Iron | 0.5mg | 14% | |
| Calcium | 93.8mg | 50% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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