Cuban Sandwich and Cheesy Zucchini Crisps

Pork is slow cooked for hours + cheese + pickles + mustard then toasted until the cheese is melty and gooey. This riff on a Cuban sandwich will transport you to little Havana, and the cheesy zucchini crisps are an extra crunchy addition to this menu.

Cuban Sandwich

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Serves: 6 Total Time: max 8 hours 15 minutes


  • 2 teaspoons ground cumin
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon kosher salt
  • 2 teaspoons dried oregano
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon crushed red pepper
  • 3 to 4 cloves garlic, minced
  • Juice of 1 lime (2 tablespoons…..use fresh, not bottled)
  • Juice of 1 orange (2 tablespoons…use fresh, not bottled)
  • 3 to 3 1/2-pound boneless pork shoulder
  • One 24-inch sub roll, or other long sandwich roll
  • Yellow mustard
  • 1 pound Swiss, thick-sliced
  • 2 cups dill pickles, or bread and butter pickles
  • 2 red onions, thinly sliced
  • 1 cup fresh cilantro, finely chopped
  • 2 tablespoons unsalted butter, melted
  • Favorite chips: Salt and Vinegar, BBQ, etc.


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