Cuban Roasted Pork

Sandwiches
TOTAL TIME: Prep: 20 min. + marinating Bake: 3-1/2
hours + grilling

YIELD: 24 servings.
For an incredible hot sandwich, slowly roast pork in a
seasoned citrus marinade, then layer slices of the meat
with pickles, zippy mustard, ham and cheese. —Taste of
Home Test Kitchen

Ingredients
1 boneless pork shoulder butt roast (5 to 6 pounds)
4 garlic cloves, sliced
2 large onions, sliced
1 cup orange juice
1 cup lime juice
2 tablespoons dried oregano
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon pepper
SANDWICHES:
4 loaves (1 pound each) French bread
3/4 cup butter, softened
1/2 to 1 cup yellow mustard
24 thin sandwich pickle slices
2-1/4 pounds sliced deli ham
2-1/4 pounds Swiss cheese, sliced

Directions
1. Cut sixteen 1-in. slits in pork; insert garlic slices. In a large bowl, combine the onions, orange
juice, lime juice and seasonings. Pour 1-1/2 cups marinade into another large bowl; add pork
and turn to coat with marinade. Cover and refrigerate for at least 8 hours or overnight,
turning pork occasionally. Cover and refrigerate remaining marinade.

2. Preheat oven to 350°. Drain pork, discarding drained marinade. Place pork and reserved
marinade in a shallow roasting pan. Bake until tender, 3-1/2 to 4 hours, basting occasionally.
Let stand for 15 minutes before slicing.

3. Meanwhile, cut each loaf of bread in half lengthwise; flatten slightly. Spread cut side with
butter; spread crust side with mustard. Cut pork into thin slices. Layer pickles, pork, ham and
cheese over the mustard. Replace tops so buttered side is outward. Cut each loaf into sixths.

4. Cook in batches on a panini maker or indoor grill for 4-5 minutes or until bread is browned
and cheese is melted.

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