Cuban Sandwich with Brown Sugar Roasted Pork Shoulder
Brown Sugar Roasted Pork Shoulder
- 1 5 lb. bone-in pork shoulder roast
- 1 teaspoon coarsely ground black pepper
- 1/2 teaspoon crushed red pepper
- 1 tablespoon kosher salt
- ½ teaspoon dried minced garlic
- 1 teaspoon dried minced onion
- ½ teaspoon ground cumin
- ½ teaspoon ground oregano
- 2 tablespoons olive oil
- 2 tablespoons freshly minced garlic
- ¼ cup orange juice
- 1 tablespoon lime juice
- 1/3 cup Florida Crystals® Organic Brown Raw Cane Sugar
- 1 cuban bread roll or loaf
- 2 teaspoons yellow mustard
- 3 oz. brown sugar roasted pork
- 2 oz. thinly sliced ham
- 2 oz. thinly sliced swiss cheese
- 4-6 thinly sliced pickles
Place the pork roast in a bowl large enough to hold the whole roast. In a separate small bowl, combine all the dry seasonings together. Rub the roast well with the seasonings on all sides then cover and chill in the refrigerator for anywhere from 2 hours to overnight.
Select the "Sauté" button to heat the Instant Pot. When “Hot” is displayed, add the olive oil.
Carefully place the seasoned pork roast in the pot and sear on all sides, including both ends, approximately 4 minutes per side.
When roast has been seared on all sides, press "Cancel," remove roast from the Instant Pot and set aside.
In a small bowl, whisk the garlic together with the juices and brown sugar then use a wooden spoon to stir half of the mixture into the oil and debris in the pot. Caution: the pot will still be hot.
Place the trivet in the bottom of the Instant pot. Lay the roast on top of the trivet, fat side down. Pour the remaining juice mixture over the top of the roast.
Cover pot, lock the lid, and set the steam release valve to "Sealing."
Select the "Meat/Stew" or "Pressure Cook" button and set the cook time to 90 minutes. Set the pressure to low.
When the cooking cycle has finished, allow the pot to sit for 10 minutes. Then quick release by moving the valve to "Venting." Meat should be fork tender and the internal temperature should read about 175 F.
Remove the pork to a cutting board and allow to sit another 10 minutes before carving or shredding.
Slice cuban bread in half, lengthwise and spread the mustard in a thin layer on one side of the bread.
Layer the pork, ham, and swiss cheese on top of the mustard side. Lay the pickle slices on top.
Cuban sandwiches are traditionally served as “pressed” using a sandwich press or a panini press.