HOW TO make a Perfect Cubano - SOUS VIDE Pork Shoulder

Cuban bread

🥗Healthier: whole grain bread

💰Cheaper: French bread

Whole grain adds fiber, while French bread is more accessible.

Swiss cheese

🥗Healthier: low-fat cheese

💰Cheaper: American cheese

Low-fat cheese reduces calories, while American cheese is often less expensive.

roast pork

🥗Healthier: grilled chicken

💰Cheaper: pork loin

Grilled chicken is leaner, while pork loin is a more economical cut.

pickles

🥗Healthier: cucumber slices

💰Cheaper: homemade pickles

Cucumber slices add freshness, and homemade pickles can be made cheaply.

Chop the pork butt into large pieces and place in a bowl.

Season the pork with salt and honey bacon barbecue rub.

Add a cinnamon stick, bay leaves, and a roughly chopped onion.

Squeeze a whole orange over the mixture, leaving the rind in.

Mix the ingredients in the bowl.

Vacuum seal the mixture and sous-vide at 160°F for 16 hours.

Make the spread by mixing mayonnaise and mustard in a 1:1 ratio.

Pan-fry the ham on medium heat until crispy on both sides.

Remove the sous-vide pork and shred it after cooling for 10 minutes.

Portion the shredded pork and place on a sheet pan with more honey bacon barbecue rub.

Broil the pork until crispy.

Cut the French bread in half lengthwise and toast the insides.

Spread the mustard mix on the toasted bread.

Layer Swiss cheese, crispy pork, ham, more sauce, pickles, and Swiss cheese again.

Spread sauce on the top bun before placing it on the sandwich.

Butter both sides of the sandwich and place it on a flat top grill over medium heat.

Press down with a preheated cast iron pan and flip until golden brown and cheese is melted.

Cut the sandwich diagonally and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens