Pressure Cooker Cuban Pulled Pork Sandwiches
I lived in Florida for a while and loved the pork served there, so I went about making it for myself! The flavorful meat makes amazing Cuban sandwiches, but you can use it in traditional pulled pork sandwiches and tacos, too.
I lived in Florida for a while and loved the pork served there, so I went about making it for myself! The flavorful meat makes amazing Cuban sandwiches, but you can use it in traditional pulled pork sandwiches and tacos, too.
- 1 tablespoon olive oil
- 1 cup orange juice
- 2 teaspoons salt
- 1 teaspoon cayenne pepper
- 1/2 cup lime juice
- 2 teaspoons pepper
- 2 tablespoons ground coriander
- sandwiches:
- 16 slices
- 12 garlic cloves minced
- 2 tablespoons spiced rum optional
- 2 teaspoons white pepper
- 2 loaves (1 pound each) french bread
- yellow mustard optional
- 1-1/2 pounds thinly sliced deli ham
- 1-1/2 pounds swiss cheese sliced
- 1 boneless pork shoulder butt roast (4 to 5 pounds)
- Carbohydrate 3.43086480254484 g
- Cholesterol 0 mg
- Fat 0.301608349495678 g
- Fiber 0.267714341793691 g
- Protein 0.389691610755644 g
- Saturated Fat 0.0432709455308219 g
- Serving Size 1 1 serving (28g)
- Sodium 1.39353926319786 mg
- Sugar 3.16315046075115 g
- Trans Fat 0.0354974118841612 g
- Calories 20 calories
Step-by-step
- Cut pork into 2-in.-thick pieces; season with salt and pepper.
- Select saute setting on a 6-qt. electric pressure cooker; adjust for high heat.
- Add oil; working in batches, brown pork on all sides. Remove from cooker.
- Add orange and lime juices, stirring to scrape browned bits from bottom of cooker.
- Add garlic, rum (if desired), coriander, white pepper and cayenne pepper.
- Return pork and any collected juices to cooker.
- Lock lid in place; make sure vent is closed.
- Select manual setting; adjust pressure to high and set time for 25 minutes.
- When finished cooking, naturally release pressure for 10 minutes, then quick-release any remaining pressure according to manufacturer’s instructions.
- Remove roast; when cool enough to handle, shred with two forks.
- Remove 1 cup cooking liquid from cooker; add to pork and toss.
- Cut each loaf of bread in half lengthwise.
- If desired, spread mustard over cut sides of bread.
- Layer bottom halves of bread with pickles, pork, ham and cheese.
- Replace tops.
- Cut each loaf into eight slices.
My Delicious Journey to the Perfect Cuban Pulled Pork
As a busy working mom, time is always of the essence. Juggling work, kids' activities, and maintaining a semblance of a social life leaves precious little time for elaborate cooking projects. Yet, I crave delicious, satisfying meals that don't require hours in the kitchen. That's where my pressure cooker became my new best friend. This isn't just any recipe; it's a testament to efficiency and flavor, a story woven from the threads of my life in Florida and my constant search for delicious, easy meals.
My Florida experience introduced me to the magic of Cuban pulled pork. The rich, savory flavors, the tender, melt-in-your-mouth texture – it was love at first bite. But recreating that experience at home, amidst the chaos of daily life, seemed like an impossible dream. Then I discovered the wonders of the pressure cooker. The time saved is incredible, freeing up precious hours to spend with my family or simply relax after a long day. This recipe is a direct result of that discovery—a perfect balance of efficiency and mouthwatering flavor.
The allure of the Cuban sandwich lies in its simplicity and robust flavor. The combination of perfectly seasoned pulled pork, tangy pickles, savory ham, and melty Swiss cheese, all nestled between two slices of crusty bread, is a culinary masterpiece. It’s a feast for the senses, a reminder of those sunny Florida days. But the beauty of this recipe lies in its versatility. The pulled pork isn't confined to Cuban sandwiches. It's a chameleon of flavor, effortlessly transitioning into tacos, traditional pulled pork sandwiches, or even a hearty addition to a salad. The possibilities are endless!
The process itself is surprisingly straightforward. The pressure cooker does the heavy lifting, tenderizing the pork shoulder to perfection in a fraction of the time it would take in a conventional oven. The vibrant flavors of orange and lime juice, complemented by the warmth of spices like coriander and a hint of cayenne pepper, create a harmonious blend that will tantalize your taste buds. The addition of rum (optional, but highly recommended!) adds a sophisticated touch, elevating the dish to new heights.
I've adapted this recipe countless times, perfecting it to suit my busy schedule and my family's preferences. Sometimes, I'll swap out the Swiss cheese for provolone or pepper jack, depending on what I have on hand. Other times, I'll add a touch of smoky paprika to the spice blend for an extra layer of complexity. The beauty of cooking is the freedom to experiment, to personalize recipes to reflect your own taste and style. And that's what makes this recipe so special – it’s a canvas for your culinary creativity.
This isn't just a recipe; it's a story. It's a story of adaptation, of finding shortcuts without sacrificing flavor, of embracing the efficiency of modern cooking techniques while retaining the heart and soul of traditional recipes. It's a story of deliciousness, of family meals shared, of busy days made a little brighter by the promise of a flavorful, easy-to-make meal. It’s a testament to the fact that delicious food and a busy life aren't mutually exclusive. You can have both. And with this pressure cooker Cuban pulled pork, you absolutely will.
So, grab your pressure cooker, gather your ingredients, and get ready to embark on a culinary adventure that's as satisfying as it is effortless. Trust me; you won't regret it. This isn't just a meal; it’s a shortcut to deliciousness, a testament to efficiency, and a reminder that even amidst the chaos of daily life, there's always time for a little culinary joy. Bon appétit!
