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Cubano | Roasted Pork Shoulder | Jalabeaños

Chef Eduardo Ruiz shares a recipe for his all-time favorite sandwich, the Cuban. With a spin all Chef's own, he incorperates roasted pork shoulder, sliced ham, swiss cheese, whole grain mustard and Pacific Pickle Works Jalabeaños.


For the Roasted Pork
2.5 Pounds, Pork Shoulder
1 Onion
8 Cloves, Garlic
1 Tablespoon, Salt  

For the Cuban Sandwich
2 Cuban Baguettes, or Soft French Baquettes cut in 4 pieces
16 Slices, Smoked Ham, About 1 Pound
2 Pounds, Roasted Pork (from above), Sliced Thin
12 Slices, Swiss Cheese
1 Jar, Pacific Pickle Works Jalabeaños
8 Ounces, Grainy Mustard, or Yellow Mustard
2 Ounces Butter


For the Pork Shoulder  

  1. Prep heat oven to 300℉ 
  2. Prep an oven safe container with sliced onion and garlic at the bottom of the container.
  3. Wash pork shoulder in cold water and pat dry with a paper towel.
  4. Season pork shoulder with salt and place in a oven safe container on top of onion and garlic.
  5. Cover with tightly with foil. Roast in the oven for 3 hours.
  6. When pork is done remove from oven and set cool.  
  7. Once cool, slice thinly to make cuban sandwich.

To Build Cuban Sandwich  

  1. Slice cuban bread, spread butter and mustard on inside bread.
  2. Build sandwich with swiss cheese, smoked ham, sliced pork shoulder and Pacific Pickle Works Jalabeaños.
  3. Close Sandwich, press down on sandwich to flatten.
  4. In a medium heat cast iron pan place sandwich and place a another pan or weight on top.
  5. Cook for about 4-5 minutes. Turn sandwich over and repeat last step.
  6. Remove sandwich from pan and finish with butter on top and sprinkling of salt.
  7. Cut on a bias and enjoy. 

Discover All Of Chef Eduardo's Favorite Recipes!