Pulled Pork Cuban Sandwich By Jan Hendrik

Prep Time

30 mins

Cook Time

3 hours

Total Time

3.5 hours



Ingredients for the pulled pork

  • olive oil
  • 1 kg Eskort Pork Rump Steak
  • 2 naartjies, peeled (or 1 large orange)
  • juice of 1 lime
  • 15 ml brown sugar
  • 2 ml smoked paprika
  • 2 ml ground cumin
  • 2 garlic cloves, finely chopped
  • salt and freshly ground black pepper
  • 250 ml water

Ingredients for the sandwich

  • bread of your choice
  • Dijon mustard
  • pickled gherkins
  • 125 g Eskort Double Smoked Ham
  • pulled pork
  • 100 g Emmental cheese slices
  • 100 g (110 ml) butter to fry the sandwiches

Method for the pulled pork

  • Heat the oven to 160 °C. Drizzle the olive oil into a cast-iron pot and put the pork into the pot.
  • Squeeze the naartjies over the meat and place the squeezed fruits on top the meat.
  • Drizzle with lime juice and sprinkle the sugar, paprika, cumin and garlic over the meat, then season with salt and pepper. Close the pot with a lid and place it in the oven. Let it roast for 2 hours.
  • Open and add the water to keep the meat nice and moist. Roast for another hour until very soft. (The meat must be so soft that it can be pulled apart by two forks.)

Method for the sandwich

  • You have two choices when making these sandwiches: open or closed.
  • Place your slices of bread on a work surface and spread a layer of Dijon mustard on top. Top with two pieces of ham, followed by thinly sliced gherkins. Then, spoon the pulled pork on top and cover with a slice of cheese.
  • To make open sandwiches, place the sandwiches on a baking tray and place under a preheated oven grill until the cheese has melted.
  • If you prefer closed sandwiches (my favourite), melt the butter in a frying pan, close the sandwiches with another slice of bread and place in the pan.
  • Fry until crispy on the one side, then flip over and fry on the other side until golden brown. Serve warm.