Serves 8 – 12
- 3 tbsp kosher salt
- 2 tbsp black pepper
- 2 tbsp smoked paprika
- 1 tbsp cayenne pepper
- 1 bunch cilantro, stems removed
- 2 cups Dijon mustard
- 5 lb boneless pork shoulder
- 2 pints light beer
- 2 Spanish onions
- 2 eggs
- 6 garlic cloves
- 4 cups canola oil
- 2 cups sriracha sauce
- 1 jar kosher dill pickles
- 8 to 12 slices cooked ham
- 8 to 12 slices Havarti cheese
- 8 to 12 light and airy submarine-style buns
- 2 cups salted butter
- To braise the pork shoulder, preheat the oven to 275° F. Evenly mix the salt, pepper, paprika and cayenne in a medium bowl.
- Finely chop the cilantro, and mix into the spice bowl, adding the Dijon mustard. Rub the marinade all over the pork.
- Put the meat in a deep roasting pan and add the beer. Tightly cover the pan with a layer of plastic wrap followed by a layer of aluminum foil. Roast in the oven for about 6 hours.
- To make the toppings, slice the onions into small, thin pieces. Put them in a large pan with a little bit of canola oil over high heat. Cook 5 to 6 minutes. When they start to char, splash the onions with ¼ cup of water and stir. Turn down the heat to medium-low and allow the onion to cook slowly for about 20 minutes, until fully caramelized. To prepare the chili aioli, crack the eggs into a blender or food processor, add the garlic and blend. Slowly add the canola oil while the machine is running, then the sriracha sauce, blending until the mayo is a light-orange colour.
- Remove the pork from the oven once it is cooked and pull the meat apart with tongs. Layer a bun with pickles, slices of ham and Havarti, some of the meat and onions. Top with chili aioli.
- To make it a true Cuban sandwich, melt a bit of butter in a grilling pan and press the sandwich down on the hot surface for about 3 minutes and then repeat on the other side. Enjoy!
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