INGREDIENTS
Classic Cuban Sandwiches
- 2 lbs boneless pork shoulder trimmed and cut into 2 pieces, Boston butt
- 2 tsp salt
- 1 tsp pepper
- 1 tbsp olive oil
- 6 cloves of garlic minced
- 1/2 cup chicken broth or beef
- Zest and juice of one large orange
- 2 tbsp lime juice
For Sandwich
- 6 cuban rolls or bolillo or sub roll (6 inches)
- 1 tbsp butter melted
- 2 tbsp yellow mustard
- 3 oz thinly sliced deli ham
- 3 oz thinly sliced swiss cheese
- 18 dill pickle slices
INSTRUCTIONS
-
Season pork pieces with salt and pepper.
-
Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
-
When oil gets hot, brown the meat on 2 sides, 3 – 4 minutes per side. Meat will not be cooked through. Do not crowd the pot–you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
-
Add garlic to the pot and saute 1 – 2 minutes more.
-
Add broth, juices and zest to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot. Put the meat back into to the pot, turning once to coat.
-
Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
-
Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 20 minutes.
-
When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
-
Carefully remove the meat from the pot to a cutting board. Allow to cool for 5 – 10 minutes and then slice thinly.
-
Split rolls lengthwise. Brush mustard on the bottom half and melted butter on top half.
-
Top evenly with pork, ham, and swiss. Set under the broiler just until the cheese is melted, 1 – 2 minutes.
-
Top with pickles and press the sandwich closed.
RECIPE NOTES
*The MANUAL and PRESSURE COOK buttons are interchangeable.
Source:- Cosorithis