Instant Pot Cubano Sandwiches

Ingredients

For the Shredded Pork:

• 4 pounds boneless pork shoulder, trimmed of excess fat
• 2 teaspoons kosher salt
• 2 teaspoons ground cumin
• ¼ teaspoon red pepper flakes
• 2 teaspoons dried oregano
• 6 cloves garlic, minced
• 1/3 cup orange juice
• 1/3 cup lime juice
• ½ cup chicken broth

For the Sauce:

• ¼ cup mayonnaise
• ¼ cup yellow mustard
• 1 pinch cayenne pepper

For the Sandwich: 

• 1 pound thick sliced ham
• 1-2 loaves soft French bread
• 8-10 slices Swiss cheese
• 1 cup sliced dill pickles
• Butter for toasting the sandwiches

Directions

1. In a small bowl, combine the salt, cumin, red pepper, and oregano. Place pork shoulder in Instant Pot; sprinkle with the seasoning mix.
2. Add minced garlic to pot. Pour orange juice, lime juice, and chicken broth over the pork. Lock Instant Pot lid in place, making sure the venting valve is sealed. Cook on HIGH pressure for 65 minutes.
3. Allow pressure to release naturally for 15 minutes. Turn venting valve to release the remaining pressure. Remove the lid and remove pork from cooking liquid. Shred once cooled, then stir it back into cooking juices to absorb flavor.

To Assemble the Sandwiches: 

1. Mix mayonnaise, mustard, and cayenne in a small bowl. Slice a loaf of French bread in half; spread both sides with sauce.
2. Top one half with shredded pork and ham. Shingle cheese slices over the other half. Top with pickles.
3. Melt a tablespoon of butter to a skillet over medium heat.
4. Place sandwich into the melted butter and use a heavy pot to press the sandwich down. Flip and repeat until both sides are golden brown and cheese is melted.