MICHAEL BELTRAN’S CUBAN SANDWICH
INGREDIENTS
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1 loaf fresh Cuban bread
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3 tablespoons mustard aioli (recipe follows)
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6 slices bread and butter pickles
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4 ounces roast pork, sliced (recipe follows)
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6 slices Molinari soppressata
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5 slices Benton’s country ham
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5 slices Landaff cheese (can be ordered online)
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4 tablespoons clarified butter
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Mustard Aioli
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1 cup homemade mayonnaise (or substitute Duke’s)
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1 cup of yellow mustard (Beltran prefers Sir Kensington’s)
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1 tablespoon apple cider vinegar
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Combine til smooth.
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Pork Roast
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4 pounds pork shoulder
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1 cup sour orange juice
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4 tablespoons olive oil
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1 medium onion, thinly shaved
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1 bay leaf
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6 tablespoons ground cumin
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6 tablespoons ground coriander
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6 tablespoons ground black pepper
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6 tablespoons salt
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2 tablespoons sugar
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