Slow Roasted Pork to Make Pork Burritos and Cuban Sandwiches
Servings
16sandwiches
Servings
16sandwiches
Ingredients
Spice Blend:
Aromatic Vegetables:
Cuban Sandwich:
Instructions
Pork:
  1. In a small bowl, combine the spice blend ingredients. Rub pork butt evenly with spice blend. Be sure to get into all creases and crevices. Let rest overnight in refrigerator.
  2. On high heat, sear meat on all sides in oils in a large Dutch oven until browned. Remove meat and add aromatic vegetables, cook until they become translucent and color develops. Deglaze pan with Marsala wine and scrape bottom of pan to remove any bits. Return to a simmer and add seared pork along with the bay leaf. Place one piece of parchment paper and one piece of foil on top of Dutch oven, and cover with lid. Roast for 2 ½ to 3 hours at 325°F double wrapped with parchment and foil. Remove Dutch oven from oven and carefully take pork out of pot and place on a baking sheet. Discard remaining contents of Dutch oven. Pork should be falling apart. When cool shred the pork with two forks, removing any large sections of fat that have not melted away.
For Pork Burrito:
  1. Fill a warm flour tortilla with the above ingredients or your favorite burrito fillings.
Cuban Sandwich:
  1. Slater bottom half of roll with Dijon mustard and the top half with mayonnaise. Top with pork, ham, pickles and cheese. Brush outside of filled roll with olive oil and grill until cheese is melted.
  1. The roasted pork will make 16 Cuban sandwiches or 16 burritos.
Recipe Notes

This recipe is courtesy of The Corner Store at 1403 Old Queen Anne Road in Chatham and also appeared in the 2013 September/October issue of Cape Cod LIFE.