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Cuban style sandwich #CampbellSauces Hawaiian Pork #ad

Cuban Sandwich with a Tropical Twist

For this recipe, you will be using leftover pulled pork cooked with the Campbell's Slow Cooker Hawaiian Pork sauce. Plan accordingly!

Adapted from Chowhound's Cuban Sandwich recipe
Course Lunch
Cuisine Carribbean
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 4 -6
Author La La Lisette

Ingredients

Hawaiian Pork

  • Campbell's Slow Cooker Hawaiian Pork sauce
  • 8 ounces pineapple tidbits with juices
  • 3 lbs boneless pork shoulder or Boston butt
  • salt and pepper to taste

Cuban Sandwich

  • 1 lb loaf Cuban bread or Italian
  • 1/4 cup mayonnaise optional
  • 8 ounces thinly sliced cooked ham I used honey ham lunch meat
  • 8 ounces thinly sliced roasted pork loin
  • 8 ounces thinly sliced Swiss cheese
  • 4 whole dill pickles thinly sliced lengthwise
  • 1/4 cup yellow mustard
  • 2 tablespoons unsalted butter 1/4 stick, melted

Instructions

Hawaiian Pork

  1. Place the boneless pork shoulder in crockpot. Using a steak knife, stab the pork shoulder to allow seasonings easy access to flavor the pork.
  2. Open packet Campbell's Slow Cooker Hawaiian Pork sauce and pour over pork.
  3. Open pineapple tidbits and pour over pork and sauce mixture.
  4. Cook on LOW for 7-8 hours or HIGH for 5-6 hours, or until pork shreds easily with a fork.
  5. Remove pork shoulder from crockpot and shred using two forks. Place shredded pork back into crockpot with the leftover sauce and keep on the WARM setting until ready to serve dinner.
  6. Refrigerate leftovers for Cuban sandwich.

Cuban Sandwich

  1. Cut the loaf of bread in half horizontally and open it up like a book.
  2. Spread the mayonnaise, if using, on the bottom piece of bread.
  3. Evenly place the ham and roasted pork on top of the mayonnaise. Evenly arrange the cheese and pickles on the meat.
  4. Spread the mustard on the top piece of bread and close the sandwich. Press gently on the top to compact the sandwich slightly. Cut it in half crosswise; set both halves aside.
  5. Lay 2 (20-inch-long) sheets of aluminum foil on a work surface. Brush half of the melted butter on the tops of the sandwiches. Place each sandwich butter-side down on the sheets of foil. Brush the bottoms of the sandwiches with the remaining butter. Fold the foil around the sandwiches to completely encase them.
  6. Heat a large frying pan on low heat until hot, about 4 minutes. Place 1 wrapped sandwich in the pan. Place a cast-iron skillet, Dutch oven, or heavy pot on the sandwich, push down on the skillet or pot to further compact the cubano, and cook undisturbed for 10 minutes.
  7. Remove the skillet or pot (careful: It may be hot). Flip the sandwich and place the skillet or pot back on top of it. Cook undisturbed until the cheese has melted and the sandwich is warmed through, about 10 minutes more. Move to the oven and repeat with the second sandwich. When both are ready, remove the foil, cut into pieces, and serve.