Cuban Pork - Okay, Cuban seasoned pork...the pork was actually American

This tender pork was perfect for a Cuban sandwich, but could be a great main dish too

Cuban Pork

Recipe adapted from Tyler Florence
Photos by Bake Yourself Happy


Cuban Pork

• 1 lb boneless pork shoulder (Boston Butt)
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1/2 tablespoon olive oil
• 4 cloves garlic, minced
• 1/4 teaspoon crushed red pepper flakes
• 1/2 medium onion, sliced
• 1 cup orange juice
• 1 lime
• 1 cup chicken broth
• 2 bay leaves
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Directions

1. COMBINE pork and 1/2 of each of the following: cumin, oregano, onion, orange juice, lime juice, chicken broth, and bay leaves in an airtight container.  Allow pork to marinate for at least 2 hours.
2. SET a pressure cooker over medium low heat and add olive oil.  Allow to warm up.
3. ADD garlic and crushed red pepper as oil heats.  Place remaining onion on bottom of the pressure cooker.
4. PLACE pork on top of onions, and pour in marinade.  Pour in remaining cumin, oregano, orange juice, lime juice, chicken broth, and bay leaf.  
5. SECURE pressure cooker and cook according to instructions, until pork is tender and done.
6. SLICE into strips and enjoy!

Pan Cubano

This bread is perfect for Cuban sandwiches, or simply a different taste!

Pan Cubano (Cuban Bread)
Recipe adapted from tasteofcuba.com
Photos by Bake Yourself Happy


Pan Cubano Starter

*NOTE - Must be prepared 24 hours in advance*

• 3/4 teaspoon active dry yeast
• 1/3 cup warm water
• 1/3 cup flour
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Directions

1. COMBINE active dry yeast and warm water, mixing so yeast dissolves.
2. ADD flour and stir until you have a thick paste.
3. COVER with plastic warp and let stand in the refrigerator for at least 24 hours.

Pan Cubano Dough

• 4 1/2 teaspoons active dry yeast
• 1 tablespoon sugar
• 1 1/2 cups warm water
• 4 tablespoons butter flavored vegetable shortening
• 1/2 batch Pan Cubano Starter (above)
• 1 tablespoon salt
• 4 cups flour + additional as needed
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  Directions

  1. DISSOLVE yeast and sugar in 3 tablespoons of water in a large mixing bowl.  Stir until mixture is foamy (5-10 minutes).
  2. STIR in vegetable shortening, remaining water, and starter.
  3. STIR in salt and flour.  Continue to mix until your dough is stiff enough to knead.
  4. TURN dough onto a lightly floured surface and knead until dough is smooth and elastic.
  5. ADD flour as necessary until dough is pliable but not sticky.
  6. PLACE in a lightly oiled bowl.  Cover and let rise (in a warm, draft free spot) until it doubles in bulk (roughly 45 minutes).  Punch down.
  7. DIVIDE dough into 4 pieces.
  8. ROLL into 12-14" long tubes with rounded ends.
  9. PLACE 2 rolls on a baking sheet, roughly 6" apart and cover with a damp kitchen towel.  Allow to rise until they double in bulk (roughly 1 hour).  Repeat for the other 2 rolls.
  10. PREHEAT oven to 350 F.
  11. BAKE until bread is lightly browned and sounds hollow when tapped (roughly 30 minutes).
  12. GO make an awesome sandwich!