Pulled Pork Cuban Sandwich Recipe | Ontario Pork

Ontario Pork Blog

20 April 2023

Pulled Pork Cuban Sandwich

Pork Shoulder Recipe

Pulled Pork Cuban Sandwich

This pulled pork twist on a traditional Cuban sandwich/Cubano recipe is inspired by a favourite local cafe where it is one of the most requested sandwiches.

Yield: Serves 4
Preparation Time: 15 minutes
Cooking Time: 40 minutes



  • 1 lb (500 g) boneless Ontario pork shoulder or butt roast
  • 1 tbsp (15 mL) ground mustard
  • 1 tsp (5 mL) each onion and garlic powder
  • 1/2 tsp (2 mL) each salt and pepper, divided
  • 2 tbsp (30 mL) canola oil
  • 1/2 cup (125 mL) vegetable broth
  • 2 tbsp (30 mL) grainy mustard
  • 4 sub buns, halved
  • 1/4 cup (60 mL) mayonnaise
  • 2 tbsp (30 mL) Dijon mustard
  • 8 slices Swiss cheese
  • 8 slices black forest ham
  • 8 sandwich slice dill pickles

Cooking Instructions:

  1. Pat roast dry and cut into 4 equal pieces; set aside.
  2. In a small bowl, stir together mustard, onion and garlic powder and 1/4 tsp (1 mL) of the salt and pepper. Add oil to form a paste and toss pork pieces evenly to coat.
  3. Place rack in Instant Pot and place pork pieces on rack. Add broth to pot and lock lid. Set pressure release valve to sealing.
  4. Set Instant Pot to manual pressure cook; set to high for 40 minutes. When cooking finishes; let the pressure release naturally for 10 minutes, then release any remaining steam by moving the pressure release valve to venting. Press cancel and open lid.
  5. Remove pork to a large bowl, leaving any juices behind and pull pork with 2 forks removing fat or sinewy pieces if necessary. Stir in some of the juices to moisten pulled pork along with grainy mustard and remaining salt and pepper; set aside.
  6. Spread one side of each bun with mayonnaise and the other side with Dijon mustard. Lay 2 slices of cheese on bottom bun of each sandwich. Top with 2 slices of the ham and 2 pickle slices on each sandwich. Top each with pulled pork mixture and place bun on top. Cut in half and enjoy sandwiches.

Tip: Make the sandwiches ahead; wrap and refrigerate overnight. Place sandwiches in a panini press or in the oven to warm through for a crunchy bun and warm filling.

If you are using your own dill pickles and slicing them, you may need up to 4 slices for each sandwich.

Nutritional Information
Pulled Pork Cuban Sandwich
1/4 of recipe
Protein 55g
Calories 900
Sugar 7g
Fat 45g
  Saturated 18g
Cholesterol 145mg
Sodium 1770mg
Calcium 500mg
Carbohydrate 68g
Fibre 4g

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