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1
Heat panini press or other top and bottom grilling device for sandwiches.
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2
Slice the rolls lengthwise and spread one side with mustard and the other side with mayonnaise.
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3
Layer the ham, cheese, pork and pickles in whatever order you like. Press the two sides together.
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4
Cook in the panini press until the grill lines are dark brown and sandwich is nice and warm.
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5
Enjoy!! ;o)
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6
Score the pork shoulder a few times about 1/4 inch deep on each side.
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7
Using a mortar and pestle, mash the garlic with the salt to make a paste. Add the cumin and sage leaves and pound a fe times to mix it into the garlic and salt. Add the pepper and the olive oil and stir to combine.
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8
Rub the herb paste all over the pork should and into the crevices. Some people like to tie their pork shoulders up, but I generally don't, as I find you get more crispy bits that way. You certainly may, if you wish.
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9
Put the roast in a bowl you can cover or a lidded glass storage container and refrigerate for at least six hours or, preferably, overnight. Bring the meat to room temperature for about an hour before roasting.
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10
Preheat the oven the 375 degrees.
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11
Put the onion slices in a braising pan or Dutch oven. Put the meat in on top of that. Cook for about 20 minutes, then add the stock. It should come up about 1/4 of the way up the meat. If it doesn't, add a bit of water.
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12
Cook the roast for another hour, then turn the roast over. Add more stock or water if what you put in earlier has evaporated.
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13
Cook for another half hour, then turn the roast over again and add more liquid if necessary. The onions will have released quite a bit, but depending on how much space there is on the bottom of the pan, it's not uncommon for the pan to dry out. Add the carrots now, if using.
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14
Return the roast for yet another half hour, then check the meat with a fork. It should be very tender and should pull apart easily. At this point, I usually flip the roast over again and cook it for at least another 15 - 20 minutes. The USDA says the internal temperature should be 160 degrees. Some respected cooks take the roast out at 145. It's up to you.
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15
Let the roast sit for at least 20 minutes after removing it, before slicing.
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16
The onions can be pureed with the pan juices, and more stock if you like, using an immersion or other blender, to make a nice sauce for the roast.
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17
Enjoy!! ;o)
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N.B. The photo showing a flatter sandwich with melted cheese was made with an earlier version of the Cuban sandwich roll I recently developed. I improved the shaping technique, using Mrs. Child's method for folding baguette dough into thirds. The other photo shows the improved roll, but shows pierino's Porchetta -- which worked really well in this Cuban --and not the adobo pork shoulder included here.
