Kubanaso

Name: Kubanaso
Ingredients: 1 part lime juice; 1 part orange juice; garlic; tomatoes; garlic powder; onion powder; red wine vinegar; sugar; salt; black pepper; 60 pounds bone-in pork shoulder blade roast must be room temperature; 5 gallons aromatics and restaurant trim as needed; 2 slices Cuban bread; yellow mustard As needed; 4 ounces pork loin roast wt slow; smithfield ham As needed, thinly sliced; 4 spanish chorizo link peeled, cut into 4 slices; swiss cheese As needed; 2 slices pickles; onions; carrots; celery; peppercorns; parsley; cilantro; garlic; shallots; asparagus tips; potatoes peels

29 ingredients

8 steps

Ingredients

1 part lime juice
1 part orange juice
garlic
tomatoes
garlic powder
onion powder
red wine vinegar
sugar
salt
black pepper
60 pounds bone-in pork shoulder blade roast must be room temperature
5 gallons aromatics and restaurant trim as needed
2 slices Cuban bread
yellow mustard As needed
4 ounces pork loin roast wt slow
smithfield ham As needed, thinly sliced
4 spanish chorizo link peeled, cut into 4 slices
swiss cheese As needed
2 slices pickles
onions
carrots
celery
peppercorns
parsley
cilantro
garlic
shallots
asparagus tips
potatoes peels

Directions

1

Preheat oven to 325°F. Place pork and aromatics in an army-braising pan.
2

Add two inches of water to the pan. Cover and braise for eleven hours (overnight).
3

Remove from oven and cool completely. Use meat the following day.
4

Combine all ingredients and mix well to combine.
5

Grill chorizo.
6

Spread mustard on the inside of each bread slice. Add roast pork, ham, chorizo, Swiss cheese and pickles.
7

Press sandwich on a Panini machine or flattop, cook until heated through.
8

Serve with fried plantains and mojo sauce.