Yield: 24 servings
10 lbs. pork shoulder or beef brisket
3 tsps. Cuban spice mixture (onion flakes, ground cloves, crumbled bay leaf, oregano, red pepper flakes, salt)
6 cloves garlic, mashed
2 Tbsps. cracked black pepper
24 each 5-in. soft white rolls, split
1 1 /2 cups mustard
4 each large tomatoes, sliced into 6 thin slices each
3 cups sour pickles, thinly sliced
48 slices salami, thinly sliced
48 slices Swiss or gruyere cheese
- Place meat in roasting pan and rub with Cuban spice mixture, garlic and pepper. Cover with foil, add 1 /2-in. water to bottom of pan, and roast 4 hours at 325°F or until very tender.
- Remove from heat and cool. Shred meat. Place shredded meat in pot with pan juices and simmer with additional seasonings, if needed, until moist but not runny. Keep warm.
- Place bottom of opened sandwich roll on clean surface. Spread with 1 Tbsp. mustard. Top with 1 thin tomato slice, 2 Tbsps. pickle slices, 4 oz. warm pulled pork, 2 thin slices of salami, and 2 slices of cheese. Top with other half of roll. Serve as is, or grill panini-style to melt the cheese, and serve hot.
Recipe and photo from Wisconsin Milk Marketing Board, Inc.