Slow Roasted Pork to Make Pork Burritos and Cuban Sandwiches

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Writer: Judy Shortsleeve

The Corner Store of Chatham offered these recipes for a delicious autumn lunch.  The recipes are:

Slow Roasted Pork to Make Pork Burritos and Cuban Sandwiches (recipe below)

Butternut Apple Bisque

Ginger Molasses Cookies

Slow Roasted Pork to Make Pork Burritos and Cuban Sandwiches

Slow Roasted Pork to Make Pork Burritos and Cuban Sandwiches

Course: Sandwiches
Servings: 16 sandwiches


  • 6 lb. Pork shoulder (Boston Butt) Untrimmed

Spice Blend:

  • 2 tbsp Salt
  • 1 tsp Black Pepper
  • 2 tbsp Granulated garlic
  • 1 tbsp Mild chili powder

Aromatic Vegetables:

  • 1 tbsp Olive Oil
  • 1/2 cup Vegetable Oil
  • 1-1/2 Carrots peeled and large chop
  • 4 cloves Garlic peeled
  • 3 stalks Celery cut into 2-inch chunks
  • 1/2 large Spanish onion peeled and quartered
  • 1 Bay leaf
  • 1/2 cup Marsala wine

For Pork Burrito:

  • Warm flour tortilla
  • Slow roasted pork
  • Rice & beans your choice
  • Salsa
  • Sour cream
  • Cheese
  • Guacamole

Cuban Sandwich:

  • 1/2 cup Slow roasted pork
  • 3 slices Black forest ham
  • 2 slices Swiss cheese
  • 2 tsp Dijon mustard
  • 2 tbsp Mayonnaise
  • 1 Dill pickle thinly sliced
  • 1 Ciabatta roll



  • 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.
  • 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:

  • Fill a warm flour tortilla with the above ingredients or your favorite burrito fillings.

Cuban Sandwich:

  • 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.
  • The roasted pork will make 16 Cuban sandwiches or 16 burritos.


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.
Tried this recipe?Let us know how it was!

Judy Shortsleeve