Pressure-Cooker Cuban Pulled Pork Sandwiches Recipe

Name: Pressure-Cooker Cuban Pulled Pork Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 boneless pork shoulder butt roast (4 to 5 pounds); 2 teaspoons salt; 2 teaspoons pepper; 1 tablespoon olive oil; 1 cup orange juice; 1/2 cup lime juice; 12 garlic cloves, minced; 2 tablespoons spiced rum, optional; 2 tablespoons ground coriander; 2 teaspoons white pepper; 1 teaspoon cayenne pepper; 2 loaves (1 pound each) French bread; Yellow mustard, optional; 16 dill pickle slices; 1-1/2 pounds thinly sliced deli ham; 1-1/2 pounds Swiss cheese, sliced

Servings: persons

1 boneless pork shoulder butt roast (4 to 5 pounds)
2 teaspoons salt
2 teaspoons pepper
1 tablespoon olive oil
1 cup orange juice
1/2 cup lime juice
12 garlic cloves, minced
2 tablespoons spiced rum, optional
2 tablespoons ground coriander
2 teaspoons white pepper
1 teaspoon cayenne pepper
2 loaves (1 pound each) French bread
Yellow mustard, optional
16 dill pickle slices
1-1/2 pounds thinly sliced deli ham
1-1/2 pounds Swiss cheese, sliced

1
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.
2
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.
3
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 together.
4
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.

721

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 boneless pork shoulder butt roast (4 to 5 pounds), 2 teaspoons salt, 2 teaspoons pepper, 1 tablespoon olive oil, and more.

Yes, Pressure-Cooker Cuban Pulled Pork Sandwiches falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pressure-Cooker Cuban Pulled Pork Sandwiches

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions