Yeah where's the smoked, pulled pork?! This is certainly simply a ham sandwich! No, nearly, there's no pulled pork on a traditional Cubano, that's a completely various as well as type that is totally awesome ...
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- Yeah where's the smoked, pulled pork?! This is merely a ham sandwich!
- No, not quite, there's no pulled pork on a traditional Cubano, that's an entirely different and also totally awesome type of pork sandwich . Cubanos have roasted pork, typically marinated and basted with some type of mojo or orange juice based sauce/marinade. I guess you could shred it in a style similar to pulled pork after all is said and done, but the term "pulled pork" refers to something distinctly different.
- Thanks for pointing this out. I'm not so picky that I object to pulled pork being used and calling it a Cubano, but calling someone out for not having it when the actual ingredient missing is roasted pork seems a bit wrong. I feel like the OP achieved the spirit of the sandwich while using just ham and, more importantly, it looks delicious either way.
- Regular ham can possibly subdue a craving, but real Pernil will DEFINITELY MAKE YOUR LIFE 50x BETTER!
- Looks damn good, especially for something you can create in a hurry. I am partial to traditional Cubans, complete with making my own Cuban bread with lard, and roasting a huge pork shoulder with an OJ glaze, but then you're in for at least 6 hours of cooking. Not something you want to do unless it's for a party.
- I think a well made Cuban is about as close to a perfect sandwich as you can get. Taking the time to get there is the problem.
- Youre missing pulled pork! I'm sorry to report you've just got a ham sandwich here!
- You keep saying this and you're wrong. It's not a pulled pork. It's a mojo or orange juice marinated roast pork.
- I want to make Cubans, but I hear the roasted pork is difficult to get right.
- Nah, it's pretty easy. Buy a pork shoulder, season well with salt & pepper. Use a dutch oven or deep pot with a lid. Put on stove, get it nice and hot with high heat. Add some oil. Sear the shoulder for 30 seconds on each side, remove from heat. Add to pot: chopped onion, small diced garlic, orange juice, oregano. The liquid should be enough to cover about 2/3 to 3/4 of the meat. Cover with tight lid, bake for about 3 to 3 1/2 hours at 325. Now the part that separates a good braised pork butt from a great one: Carefully remove meat from pot to let it rest. Pour the rest through a strainer into a bowl -- keep the liquid, toss the solids. Slice (or shred, if you prefer) the meat. Then pour the reserved liquid over the meat. That's it. The bread is much harder to do right because it's hard to guess baking time with lard if you're not used to it. I recommend using an instant read thermometer.
- Thank you, I'll have to try it sometime, though maybe I'll buy the bread. I think I can handle the rest of that. Read more comments