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Cubano pulled pork sandwiches

  • 0:25 Prep
  • 1:30 Cook
  • 4 Servings


  • 4 x 250g pork neck steaks
  • 1 loaf ciabatta or focaccia
  • American mustard
  • 120g (3/4 cup) sliced pickles
  • 8 thick slices carved leg ham
  • 12 slices Swiss cheese

Pork marinade

  • 60ml (1/4 cup) extra virgin olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 60ml (1/4 cup) lemon juice
  • 180ml (3/4 cup) orange juice
  • 1/2 teaspoon dried chilli flakes
  • 1 teaspoon finely chopped oregano


  • 1
    Preheat oven to 180C. To make marinade, heat oil in a saucepan over medium heat. Add onion and garlic, and cook, stirring occasionally, for 8 minutes or until soft. Add remaining ingredients and 1 teaspoon freshly ground black pepper, and bring just to a simmer.
  • 2
    Prick pork all over, add to marinade and cook, partially covered with a lid, for 1 hour or until very tender. Remove pork, reserving cooking liquid. Cool slightly, then shred pork.
  • 3
    Meanwhile, simmer reserved cooking liquid over medium heat for 10 minutes or until reduced by half. Remove from heat, add pork, then season with salt.
  • 4
    Cut ends from bread and discard, then cut widthwise into 4 pieces. Halve each piece horizontally, then spread the cut sides with mustard. Layer bottom pieces of bread with pickles, ham, pork mixture and cheese. Top with bread lids. Working in 2 batches, cook in a sandwich press for 5 minutes or until bread is toasted, cheese is melted and filling is warmed through. Alternatively, cook sandwiches in a preheated 180C oven for 15 minutes.

Source: taste.com.au


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