The Cuban is one of our favorite sandwiches, and it’s the perfect addition to a food-filled Sunday funday. While you’ve surely seen and tasted riffs on the classic, the original—pork, ham, pickles, Swiss cheese and yellow mustard—is hard to beat. Pulled pork and ham provide a porky punch, pickles add a crispy tang, gooey melted Swiss cheese adds creaminess and classic yellow mustard tops it all off.
Our only riff on this one? The pork is cooked in booze, of course. We used Guinness, along with other aromatics, to braise an 8-pound pork shoulder for these sandwiches. Guinness is a toasty beer featuring roasted malts which lends a smoky, outdoors-y flavor to the pork. And since we don’t have a panini press, we toast these in the oven. This recipe calls for deli rolls (long sandwich buns). You can make big ones for a meal or cut them into smaller sandwiches for a party.
Stout-Braised-Pork Cuban Sandwiches
For the pork:
8 pound bone-in pork shoulder
¼ cup yellow mustard
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
½ tablespoon dried thyme
½ tablespoon paprika
½ tablespoon garlic powder
1 tablespoon olive oil
2 12-ounce bottles Guinness Stout
1 cup pork (or vegetable) stock
1 medium white onion, chopped
For each sandwich:
2 slices Swiss cheese
2 slices smoked ham
4 pickle chips
Preheat the oven to 375ºF. Rub the pork all over with the yellow mustard, then add the salt, pepper, thyme, paprika and garlic powder. Warm a large Dutch oven medium-high heat. Once hot, add the oil to the pan and sear the pork on all sides. Add the Guinness, the stock and the onion and bring the liquid to a boil. Place the lid on top of the Dutch oven and transfer it to the preheated oven.
Allow the pork to cook for 90 minutes, then flip the shoulder and allow it to cook for an additional 90 minutes. Check the pork and once it’s fork-tender, remove it from the oven. If it isn’t ready, give it an additional 30 minutes.
Once cool enough to handle, pull the pork. Then assemble the sandwiches: Add the smoked ham to the bottom bun, then top with a generous amount of pulled pork. Spread the pickles evenly and drape the cheese on top. Butter the top bun, then put the sandwich (open face so the top bun toasts) on a baking sheet and transfer to the oven. Cook for about 5 minutes, until the cheese is gooey and melted. Enjoy with chips and more Guinness.