How to make a loaded Cubano

Level up your sandwich game with this loaded cubano using Australian pork shoulder. The succulent protein is combined with Swiss cheese, mortadella, and Dijon mustard, to create a sure-fire hit on any menu.

Ingredients (serves 10)

  • 1kg boneless pork shoulder
  • 5g sea salt
  • 2g cracked pepper
  • 2g ground cumin
  • 3g dried thyme
  • 100ml extra virgin olive oil
  • 4 cloves garlic, crushed
  • 2g chilli flakes
  • 2 large onions, peeled & sliced
  • 2 bay leaves
  • 2 large oranges, juice and zest
  • 2 limes, juice and zest
  • 500ml chicken stock
  • 10 french rolls
  • 100g garlic butter
  • 100g Dijon mustard
  • 20 slices swiss cheese
  • 20 slices Australian mortadella
  • 20 rashers Australian bacon
  • 20 slices ham off the bone
  • 100g bread and butter pickles

Pork shoulder

  1. Rub pork with salt, pepper, cumin and thyme. Truss and refrigerate
  2. Preheat oven to 200°C. Heat oil in a large braising pan over
    medium high heat. Add garlic, chilli flakes, onion and bay leaves.
    Saute until translucent then add pork and sear until well browned.
  3. Add orange, lime juice and zest along with chicken stock. Mix until
    combined then cover tightly with a layer of baking paper and foil.
    Cook for an hour.
  4. Remove baking paper and foil and cook pork for approximately a
    further 30 minutes uncovered, or until cooked.
  5. Allow pork to cool in braising liquid before removing and slicing
    thinly, reserving braising liquid.

To assemble

  1. Butterfly rolls and open without tearing in two. Butter generously
    with garlic butter and place open side down on a skillet or hot plate.
    Brown slightly then flip over and crisp outside of rolls briefly.
  2. Spread mustard on rolls. Top with swiss cheese, layers of pork,
    mortadella, bacon, ham and pickles. Spoon over a little warmed
    braising liquid and serve.