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Cuban Sandwich with Zucchini Pickles

Cuban Sandwich with Zucchini Pickles

Park 121 makes its own zucchini pickles for these messy (in a good way) sandwiches; substitute with thinly sliced dill or bread-and-butter pickles if you like.


Zucchini pickles

  • 1 ½ cups apple cider vinegar
  • 1 teaspoon ground turmeric
  • 1 teaspoon mustard powder
  • 1 large zucchini, sliced into ⅛”-thick rounds, preferably on a mandoline
  • ½ large onion, thinly sliced
  • 2 tablespoons kosher salt

Shredded pork and assembly

  • 1 medium carrot, peeled, chopped
  • 1 teaspoon crushed red pepper flakes
  • 2 cups low-sodium chicken broth
  • 1 3-lb. skinless, boneless pork shoulder (Boston butt)
  • Kosher salt, freshly ground pepper
  • 2 tablespoons Dijon mustard
  • 8 ounces soppressata, thinly sliced
  • 8 ounces pepper Jack, thinly sliced

Recipe Preparation

Zucchini pickles

  • Bring vinegar, sugar, turmeric, mustard powder, and mustard seeds to a boil in a medium saucepan, stirring to dissolve sugar. Let cool.

  • Toss zucchini, onion, and salt in a large bowl and let stand until zucchini releases moisture, 30–35 minutes. Pat zucchini and onion dry and transfer to a large jar. Pour pickling liquid over vegetables to submerge. Cover and chill at least 12 hours.

  • DO AHEAD: Zucchini can be pickled 4 days ahead. Keep chilled.

Shredded pork and assembly

  • Preheat oven to 300°. Combine onion, carrot, celery, oregano, rosemary, red pepper flakes, and broth in a Dutch oven or other large pot. Place pork on top of vegetables and drizzle with oil; season pork with salt and pepper. Cover and braise, turning pork occasionally, until pork is just falling apart, 3½–4 hours. Let cool.

  • Transfer pork to a large bowl, reserving 1 cup cooking liquid, and shred with a fork. Add cooking liquid as needed to moisten pork (you may not use all of it).

  • Meanwhile, increase oven temperature to 400°. Mix mayonnaise and mustard in a small bowl and set aside.

  • Place both halves of buns, cut side up, on a rimmed baking sheet. Layer soppressata, pork, and cheese on bottom halves of buns and bake until cheese is melted, about 5 minutes. Top bottom halves of buns with pickles; spread top halves of buns with reserved mayonnaise mixture and form sandwiches.

  • DO AHEAD: Pork can be braised and shredded 3 days ahead. Cover and chill. Bring to room temperature before using.

Recipe by Park 121, Sonoma, CA,Reviews SectionI appreciate that the name of this recipe strays far from what most people understand to be a Cuban sandwich. Happy to sign a petition to rename this pork sandwich "", "Amazingly Delicious," or "More Impressive than a Regular Pulled Pork Sandwich With Barely Any Extra Effort," because all of those names would be accurate. Making it for the second time this weekend because we prep everything ahead and then melt it together in a cast iron while camping.A&BCook2getherJust Another Denver Transplant06/30/20IF this is what Cuban sandwiches have become , I may never return to Tampa. Cubans are about the bread and the ingredients. Changing the ingredients and slapping it on a hamburger bun does NOT make it a Cuban by any stretch of the imagination....AnonymousTampa/ now in Canada10/04/18