Classic Cuban Sandwiches


  • 2 lbs boneless pork shoulder
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tbsp olive oil
  • 6 cloves of garlic
  • 1/2 cup chicken broth
  • Zest and juice of one large orange
  • 2 tbsp lime juice
  • 6 cuban rolls
  • 1 tbsp butter
  • 2 tbsp yellow mustard
  • 3 oz thinly sliced deli ham
  • 3 oz thinly sliced swiss cheese
  • 18 dill pickle slices
  • Season pork pieces with salt and pepper.
  • Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  • When oil gets hot, brown the meat on 2 sides, 3 - 4 minutes per side. Meat will not be cooked through. Do not crowd the pot--you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
  • Add garlic to the pot and saute 1 - 2 minutes more.
  • Add broth, juices and zest to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot. Put the meat back into to the pot, turning once to coat.
  • Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 20 minutes.
  • When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  • Carefully remove the meat from the pot to a cutting board. Allow to cool for 5 - 10 minutes and then slice thinly.
  • Split rolls lengthwise. Brush mustard on the bottom half and melted butter on top half.
  • Top evenly with pork, ham, and swiss. Set under the broiler just until the cheese is melted, 1 - 2 minutes.
  • Top with pickles and press the sandwich closed.
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