FABULOUS! BIG, BIG HIT with friends and family! So I googled an
authentic Cuban sandwich then set out to make it. I remembered a fabulous recipe for pernil in my Daisy Martinez cookbook that would be perfect. I bought the pork
roast and marinated it for 2 days. I used Daisy Martinez’s can’t fail
recipe for pernil-Puerto Rican pork roast. The recipe is in her 1st
cookbook Daisy cooks! Latin flavors that will rock your world! Love her,
The QUEEN of Comida Latina!
Ingredients:
4-5lb picnic pork roast, skin on or not is fine
Cuban bread or French Bread( I used it, couldn’t get Cuban Bread)
Mustard
Dill pickles
Swiss cheese
honey roasted ham slices
olive oil or butter for pressing sandwiches
First you make the adobo mojado ( also in Daisy’s cookbook)
12 garlic cloves peeled
1 1/2 tablespoons kosher salt
1 tablespoon black peppercorns
2 tablespoons dried Mexican Oregano
2 tablespoons olive oil
2 tablespoons white wine vinegar
Place the garlic cloves with the salt in a mortar and pestle or
molcajete and make a paste out of the garlic and salt. Now add
peppercorns and grind into the salt. now, add the oregano and
incorporate into the mixture as well. Add the vinegar, now you want to
drizzle in the olive oil and mix it into the everything else.
Once the adobo is made set aside and make 1 inch slits all over the
roast with a pairing knife. You want them wide enough to be able to
stuff the adobo into them. Once you’ve made your slits start stuffing
them with the adobo. Rub whatever you have left all over the roast. You
can put in 2 double layered gallon sized ziploc freezerbags and marinate
for 1-3 days.
Method for skin on pork roast. Skip if you have skinless pork roast.
After the meat has marinated for the desired amount of time place on
roasting rack in 450 degrees F. oven for 1hr then turn down the heat to
400 degrees F for 1 1/2 hrs more until done. Internal temp. should be
160 F.
Let the roast rest for 20mins before carving. If you made the pork with
the skin on, then you have some delicious chicharrones! Little treats
for the chef!
Now, for the fun part! The assembling of the sandwich.
Cut the bread in half lengthwise. Smear on mustard layer of cheese ham
and then the pork roast with more cheese on top to make everything stay
together. I sliced the sandwich in half then pressed them on an electric
breakfast griddle with a little olive oil. You should be able to cook 2
whole loaves at one time on skillet. Use a pan with a heavy bottom or
just mash down on it to press it. flip it and let it toast on other
side. I slice the sandwiches in 1/2 again to make a good portion. Would
be great with some tostones and an ice cold beer or mojito. But that’s a
different blog, isn’t it?
