Cuban sandwich with homemade pickles

Ingredients:

Pork

• 1 piece of pork shoulder (1.8 - 2.3 kg) boneless (remove excess fat)
• Salt and ground black pepper
• 2 tsp ground cumin
• Canola oil
• 3 cups chicken broth
• 1 cup fresh orange juice
• 1/2 cup fresh lime juice
• 2 tablespoons aged sherry vinegar
• 1 head of garlic (separated into cloves and peeled)
• 2 Spanish onions, peeled and coarsely chopped
• 2 bay leaves
• A handful of fresh oregano (stems with leaves)
• Clover honey

Homemade pickled cucumbers and beets

• 3 greenhouse cucumbers, sliced ​​into 0.3 cm thick circles
• 2 tbsp. plus 2 tbsp. table vinegar
• 3/4 cup coarsely chopped fresh dill
• 2 - 3 tablespoons of sugar
• 2 coarsely chopped cloves of garlic
• 2 teaspoons coarse salt
• 3/4 teaspoon dill seeds
• 1/2 tsp whole mustard seeds
• 1/2 tsp coriander seeds
• 1 small bunch of fresh beets
• 1 cup of vinegar
• 1/4 cup sugar
• A handful of black peppercorns
• Bay leaves

Roasted Garlic and Dijon Mustard Aioli

• 1 cup of ready-made mayonnaise
• 3 tablespoons Dijon mustard
• 5 mashed roasted garlic cloves
• Salt and ground black pepper

For sandwiches

• 8 - 10 Cuban buns, cut into 3/4 pieces
• Roasted Garlic and Dijon Mustard Aioli
• Sliced ​​pork
• Homemade pickled cucumbers and beets
• 450 g thinly sliced ​​Swiss cheese
• 450 g thinly sliced ​​ham

Preparation:

1. Pork: Preheat the oven to 180°C (350°F). Season the pork with salt, pepper, and cumin. Heat a few tablespoons of oil in a large Dutch oven until it browns. Add the pork and sear until golden brown on all sides.
2. Add broth, juices, vinegar, garlic, onion, bay leaves, and oregano. Bring to a boil, cover, and place in the oven. Simmer until tender (180-190°F (82-88°C), about 1.5-2 hours. Remove from the oven, transfer the pork to a plate, and let rest for 15 minutes. Then slice or shred.
   
   Strain the remaining braising liquid into a medium saucepan, bring to a boil, and reduce slightly, adding honey and, if necessary, salt and pepper. Mix a little of the sauce with the sliced ​​pork for extra juiciness.
3. Homemade pickled cucumbers and beets: Place the sliced ​​cucumbers in a medium bowl with a tight-fitting lid.
   
   In a small saucepan, combine 1 cup water, vinegar, dill, sugar, garlic, salt, and dill, mustard, and coriander seeds. Bring to a boil over high heat. Cook until the salt and sugar dissolve. Remove from heat, test for acidity, and add more sugar if the marinade is too acidic. Let cool to room temperature.
   
   Pour the cooled liquid over the cucumbers, cover and refrigerate for at least 4 hours or up to 48 hours, stirring the mixture at least once.
4. Wash and peel the beets, then slice them. In a small saucepan, combine the vinegar, sugar, and spices and bring to a boil. Remove from heat and pour the mixture over the fresh beets. Cover and let marinate for 2 hours or overnight.
   
   Roasted Garlic and Dijon Mustard Aioli: Mix the mayonnaise, mustard, and garlic. Season with salt and pepper. Cover and refrigerate for at least 30 minutes. This will allow the sauce to infuse.
5. To assemble the sandwiches: Spread about a tablespoon of aioli on both sides of the bread. Top with the pork, a few slices of ham, and a generous layer of pickled vegetables. Top with a few slices of cheese.
   
   Press the sandwiches in a hot panini grill until the outside is toasted and the cheese is melted. Serve with canned green beans.