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Roasted Pork Cuban Sandwich

  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 20 minutes


  • 6 slices roasted pork
  • 6 hoagie rolls
  • 12 slices ham
  • 12 slices Swiss cheese
  • butter, room temperature, unsalted
  • yellow mustard
  • sliced pickles

For the Roasted Pork:

  • 5 lb Boston Butt Pork Roast
  • 1 cup beef broth, low sodium
  • 2 tablespoons creole seasoning
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon paprika
  • vegetable stuffing
  • olive oil
  • roasting bag

For the Vegetable Stuffing:

  • 1 bunch Italian parsley
  • 1 white onion
  • 10 cloves garlic
  • 1 tablespoon spice blend from roast
  • 1 tablespoon vinegar
  • 1 tablespoon crushed red pepper


  1. Mix the roast seasoning blend together and set aside.
  2. Rinse roast, pat dry, coat in olive oil.
  3. Add stuffing ingredients to blender and chop well, place in bowl.
  4. Cut slits around roast and stuff with vegetable stuffing.
  5. Season with remaining seasoning and marinate overnight.
  6. Preheat oven to 325 degrees, place roast in roasting bag, add 1/4 cup of beef broth to bag.
  7. Cut 4 small slits in the top of roasting bag.
  8. Cook roast at 325 degrees for 3 hours, remove from roasting bag, add remaining broth and cook 1 hour more.

To Assemble Cuban Sandwich:

  1. Slice roast thinly and set aside.
  2. Heat a little oil in a pan over medium heat and cook sliced roast for about 3 minutes per side and set aside.
  3. Slice bread in half and butter cut side, toast cut side for about 3 minutes in hot skillet and set aside.
  4. Add yellow mustard to toasted side of bread, top with cheese, pickles, roast, and ham.
  5. Butter the outsides of bread and toast for about 3 minutes per side until golden brown and cheese is melted.


Leftover roast can be frozen and used for other dishes or more sandwiches.


  • Serving Size: 6