Friday, April 1, 2011

BF's Cuban Sandwiches

8 to 10 Cuban breads, sliced 3/4 of way through
roasted garlic-dijon aioli
shredded pork
homemade pickles
1 pound thinly sliced Swiss cheese
1 pound thinly sliced ham

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Ingredients for the pork:
1 4 to 5 pound bone-in pork shoulder, excess fat trimmed
kosher salt and freshly ground black pepper
2 teaspoons ground cumin
canola oil
3 cups chicken stock
1 cup fresh orange juice
1/2 cup fresh lime juice
2 T aged sherry vinegar
1 head garlic, cloves removed and peeled
2 medium Spanish onions, peeled and coarsely chopped
2 bay leaves
handful fresh oregano, stems with leaves
clover honey

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Ingredients for the roasted garlic-Dijon aioli:
1 cup prepared mayonnaise
3 T Dijon mustard
5 cloves roasted garlic, pureed
salt and freshly ground black pepper

Preparing the pork:
Preheat oven to 350 degrees F. Season the pork with salt, pepper and cumin. Heat a few tablespoons of oil in a large Dutch oven until it begins to shimmer. Add the pork and cook until golden brown on all sides.

Add the stock, juices, vinegar, garlic, onions, bay leaves and oregano, bring to a simmer, cover and transfer to the oven. Braise until fork tender (between 180 and 190 degrees F), about 1 1/2 hour to 2 hours. Remove from the oven, transfer pork to a platter and let rest 15 minutes before slicing or shredding.

Strain the braising liquid into a medium pan, bring to a boil and let reduced slightly, adding honey and salt and pepper if needed. Toss some of the braising liquid with the shredded pork to moisten.

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Preparing the aioli:
Whisk together mayonnaise, mustard and garlic and season with salt and pepper. Cover and refrigerate for at least 30 minutes before using to allow the flavors to meld.

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Assembling the sandwiches:
Spread both cut sides of the bread with a tablespoon or so of aioli. Add the pork, a few slices ham, and a generous layer of pickles. Top with a few slices cheese.

Press the sandwiches in a hot panini grill until outside is toasty and cheese is melted.


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