Throwdown Cuban Sandwich with Homemade Pickles

Step 1

Pork: Preheat oven to 350 degrees F. Season the pork with salt, pepper and cumin. Heat a few tablespoons of oil in a large Dutch oven until it begins to shimmer. Add the pork and cook until golden brown on all sides.

Step 2

Add the stock, juices, vinegar, garlic, onions, bay leaves and oregano, bring to a simmer, cover and transfer to the oven. Braise until fork tender (between 180 and 190 degrees F), about 1 1/2 hour to 2 hours. Remove from the oven, transfer pork to a platter and let rest 15 minutes before slicing or shredding. 

Step 3

Strain the braising liquid into a medium pan, bring to a boil and let reduced slightly, adding honey and salt and pepper if needed. Toss some of the braising liquid with the shredded pork to moisten.

Step 4

Homemade Pickles: Put the sliced cucumber in a medium bowl (which has a fitted lid). 

Step 5

Combine 1 cup of water, the vinegar, dill, sugar, garlic, salt, dill, mustard and coriander seeds in a small saucepan over high heat and bring to a boil. Cook until the sugar and salt is dissolved. Remove from the heat and taste for tartness, add more sugar if too sour and let cool to room temperature. 

Step 6

Pour the cooled liquid over the cucumbers, cover and refrigerate for at least 4 hours and up to 48 hours, stirring the mixture at least once.

Step 7

Roasted Garlic-Dijon Aioli: Whisk together mayonnaise, mustard and garlic and season with salt and pepper. Cover and refrigerate for at least 30 minutes before using to allow the flavors to meld.

Step 8

For Sandwiches: Spread both cut sides of the bread with a tablespoon or so of aioli. Add the pork, a few slices ham, and a generous layer of pickles. Top with a few slices cheese.

Step 9

Press the sandwiches in a hot panini grill until outside is toasty and cheese is melted.