Description

Ever dreamed of biting into a sandwich that’s crispy, melty, and bursting with bold, tropical flavors? Cuban Sandwiches are the real deal! This pressure-cooker recipe delivers juicy, tender pork infused with citrus and spices, layered with ham, Swiss cheese, pickles, and mustard, all pressed in a toasty hoagie bun.

Ingredients

To make Cuban Sandwiches, you’ll need ingredients that create a vibrant, authentic flavor profile. Here’s what you need and why each one matters:

Orange Juice (1½ cups): Adds sweet, citrusy brightness to the pork marinade, mimicking traditional mojo sauce.
Lime Juice (2 tbsp): Provides a tangy, zesty kick that complements the orange juice.
Paprika (2 tsp): Brings a smoky, slightly sweet depth to the pork.
Dried Oregano (1 tsp): Adds earthy, herbal notes typical of Cuban cuisine.
Ground Cumin (½ tsp): Offers warm, aromatic spice that enhances the pork’s flavor.
Garlic Cloves (3, minced): Infuses the pork with bold, savory aroma.
Boneless Pork Shoulder Butt Roast (3 pounds): A fatty, flavorful cut that becomes tender and juicy after pressure cooking, perfect for slicing.
Salt (2 tsp): Seasons the pork, enhancing all flavors.
Coarsely Ground Pepper (½ tsp): Adds a mild kick to the pork.
Olive Oil (⅓ cup): Used for browning the pork, adding richness and helping develop flavor.
Onion (1 large, sliced): Adds savory sweetness to the cooking liquid, though discarded after cooking.
Hoagie Buns (8): Soft yet sturdy buns that toast up crispy, ideal for pressing. Cuban bread is traditional, but hoagies work well.
Prepared Mustard (¼ cup): Provides sharp, tangy flavor, a key component of Cuban sandwiches.
Sandwich Pickle Slices (16 thin slices): Add crunchy, tangy contrast to the rich meats.
Deli Ham (1 pound, thinly sliced): Brings salty, smoky flavor that pairs perfectly with the pork.
Swiss Cheese (16 slices): Melts into creamy, nutty goodness, binding the sandwich.
Butter (4 tbsp, melted): Brushed on buns for a golden, crispy exterior when grilled.

Substitutions and Variations

Pork: Swap pork shoulder for pork loin for a leaner option, though it may be less juicy. Adjust cooking time to 45 minutes.
Juices: Use all orange juice if lime is unavailable, or add 1 tbsp lemon juice for extra tang.
Spices: Replace paprika with smoked paprika for extra smokiness, or add ¼ tsp chili powder for a slight kick.
Buns: Use Cuban bread, French rolls, or ciabatta if hoagies aren’t available. Gluten-free buns work for a gluten-free version.
Mustard: Swap prepared mustard for Dijon or spicy brown mustard for a different flavor profile.
Cheese: Replace Swiss with provolone or mozzarella for a milder, melty alternative.

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Instructions

Prepare the Marinade:
- In a small bowl, combine 1½ cups orange juice, 2 tbsp lime juice, 2 tsp paprika, 1 tsp dried oregano, ½ tsp ground cumin, and 3 minced garlic cloves. Stir well and set aside.
- Tip: Mix thoroughly to blend the spices evenly for maximum flavor infusion.
Season the Pork:
- Sprinkle the 3-pound boneless pork shoulder butt roast with 2 tsp salt and ½ tsp coarsely ground pepper, rubbing it into all sides.
- Tip: Pat the pork dry with paper towels before seasoning to ensure better browning.
Brown the Pork:
- Select the sauté or browning setting on a 6-quart electric pressure cooker and adjust to medium heat. Add ⅓ cup olive oil.
- When the oil is hot, brown the pork roast on all sides (about 2–3 minutes per side). Press cancel to stop the sauté function.
- Tip: Don’t skip browning; it locks in juices and adds rich flavor to the pork.
Pressure Cook the Pork:
- Add 1 large sliced onion around the pork in the pressure cooker. Pour the orange juice mixture over and around the pork (not directly on top to preserve the crust).
- Lock the lid and close the pressure-release valve. Adjust to pressure-cook on high for 1 hour.
- Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
- Tip: Ensure the lid is properly sealed to avoid pressure leaks, and don’t rush the natural release for tender pork.
Rest and Slice the Pork:
- Remove the pork to a cutting board and discard the cooking liquid and onion.
- Let the pork stand for 15 minutes, then cut into thin slices (about ¼-inch thick).
- Tip: Resting the pork makes slicing easier and keeps it juicy. Use a sharp knife for clean cuts.
Prepare the Buns:
- Cut each of the 8 hoagie buns in half lengthwise and flatten slightly with your hand.
- Spread about ½ tsp prepared mustard on the cut sides of each bun half (top and bottom).
- Tip: Flattening the buns helps them toast evenly and hold the fillings better.
Assemble the Sandwiches:
- On the bottom half of each bun, layer 2 thin pickle slices, a few slices of pork (about ¼ pound per sandwich), 2 oz thinly sliced deli ham, and 2 slices Swiss cheese.
- Replace the top half of the bun and brush the outside (top and bottom) with melted butter (about ½ tbsp per sandwich).
- Tip: Layer evenly to ensure every bite has a balance of flavors, and press gently to keep the sandwich compact.
Grill the Sandwiches:
- Cook in batches on a preheated panini maker or indoor grill for 5–7 minutes, until the cheese is melted and the bread is golden and crispy.
- Tip: If using a grill, press down with a spatula or place a heavy pan on top to mimic a panini press. Check at 5 minutes to avoid over-toasting.
Serve:
- Slice each sandwich diagonally and serve warm.
- Tip: Serve immediately for the crispiest bread and meltiest cheese, with napkins for the juicy bites!