This Cubanos is the Grilled sandwich you've been dreaming about!
1.5kg pork shoulder (skinless, boneless)
Handful each of coriander, oregano, mint
Zest and juice of 1 orange, 1 lemon, 1 lime
8 cloves garlic
1 tbsp cumin
1 onion, peeled and quartered
Cucumber, mixed with white balsamic vinegar
Blitz marinade ingredients and put in zip lock back with pork shoulder. Leave overnight in fridge.
Roast the pork on the quartered onion at 170C for 3 hours.
Prepare your sandwich fillings and heat the sandwich grilling machine.
Split a brioche roll and fill with: pork and onions, ham and cheese, gherkins, mustard and cucumber.
Brush the sandwich press with melted butter, then add the filled brioche and grill until cooked through.
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