Cuban Sandwich

Print
Email
|

by Clara Moore

KMOV.com

Posted on February 16, 2012 at 9:00 AM

Updated Wednesday, Feb 15 at 4:02 PM

Braised Pork Shoulder

1 4 or 5lb pork shoulder, bone in
2 part brown sugar
1.5 part salt
2 part pepper
1 part granulated garlic
1.5 part chili powder
1 part cumin
2 T olive oil
1 medium onion, course chopped
4 cups beer, apple cider, or white wine

-Mix spices and sugar to make rub, rub pork shoulder night before you want to braise it.
-Heat large dutch oven or oven proof heavy pot on burner
-Add olive oil to pan
-Sear off all side of shoulder in dutch oven/pot until they are brown
-Add chopped onion and liquid
-Cover and place into 325 degree oven for 4 - 5 hours (about an hour a pound) until falling apart
-Do not let liquid completely evaporate, add more if needed
-Check shoulder at three hours put trying to pull meat off with fork
-Once meat is is falling apart
-Remove from oven, remove cover, and let cool until you can handle it
-Pull meat apart and store in refridgerator for up to two weeks

Pickling Solution

2 white or apple cider vinegar
3/4c water
1 T kosher or flake salt (not iodized)
2 T pickling spice (optional, you can also use fresh herbs)
1 clove garlic

-Heat all ingredients until bubbling, pour over vegetable to be pickled.
-Let cool at room temp for 2 hours, keep in refrigerator for up to 6 weeks.

Print
Email
|