Ultimate Cuban Sandwich: Mouthwatering Instant Pot Pulled Pork

Note: I bought a 9 lb. bone in pork shoulder. I trimmed the excess fat and cut it into portions. I used approximately 3 lbs. for this recipe. I find buying in bulk saves money. I clean it and portion it when I get home from the grocery store. I freeze what I’m not needing for that day.

Set your Instant Pot to sauté normal. Add the oil to the inner pot. While the oil is heating up, prep your pork. Cut into 4 equal size portions. Season with kosher salt and my rub. You want the pork completely coated.

Once the pot reads “hot”, add 2 pieces of your pork and brown on all sides. This will take about 5-6 minutes. Remove the pork to a platter and repeat with remaining two pieces. Once finished browning the pork, let rest on the platter.

Add the chicken broth to the inner pot and scrape the bottom of the pan. Make sure to get all the bits off the bottom. This will add flavor to the broth, and it will also prevent you getting a “burn” message on your Instant Pot. Hit the cancel button.

Now, it’s time to add the pork back into the inner pot. Add the orange and lime juice along with the 2 dried bay leaves. Place the cover on and seal.

Press the pressure cook button “more”. Set for 60 minutes. When the timer goes off, natural release for 20 minutes. When 20 minutes is up, press cancel. Press the pressure release button. Once the pin drops, it’s safe to open the top.

Take the pork out and shred using two forks. I like to add some of the liquid left in the pot to the pork. This keeps it moist.

You could skip browning the pork. Just add all the ingredients to your slow cooker and cook on low for 8-10 hours or high for 4-5 hours.

Put all ingredients into a mason jar and shake. This rub is great on chicken and pork. This can be stored in your spice cabinet up to a year.

Note: I only made enough for four sandwiches. I froze the leftover pulled pork for another meal. You could make multiple sandwiches.

1 loaf Italian or French bread

8 slices swiss cheese

4 slices deli ham

1 ½ C pulled pork

1/3 C mayonnaise

1/3 C yellow mustard

½ C sliced dill pickles

Preheat your panini maker and spray with cooking spray or brush with avocado oil.

I cut the bread in half and then cut both halves lengthwise. I like to pull out some of the “innards” of the bread. This will allow you more room for the filling of the sandwiches.

Each half loaf of bread will make two sandwiches. Add mustard to one side and mayonnaise to the other. I then add 2 slices of cheese to each side. The cheese will be the glue for the sandwich. Now, add 2 slices of ham to one side. Add as many pickles as you like to the other side and top with ¾ C of the pulled pork. Now, put the sandwich together.

Place the sandwich in the panini press. Press till golden brown and the cheese has melted. Remove and cut into 2. This will serve two people.

Now, repeat all the above steps for the send half loaf of bread.

Dr. J’s note: This is not a traditional Cuban sandwich but my take on one. I love the combination of flavors in this panini. I think you will too.

I also save the bread innards in a freezer bag. When I have enough, I made bread crumbs.