Best Cuban Pork Wraps Recipes

CUBAN SANDWICH WRAP

Steps:

• Preheat oven to 375 degrees F.
• In a blender mix the lemon juice, lime juice, garlic, cilantro, salt, and cumin, until well combined and a paste forms. Place the pork in a large roasting pan and rub the paste all over pork. Place the roasting pan in the oven and roast the pork for 4 hours. Remove the pork and let sit for 10 minutes. Once a bit cooled, using 2 forks, pull the pork into shreds.
• Heat the tortillas on stove for 30 seconds each side. Spread mustard on each warmed tortilla, add some pulled pork, a slice of ham, a slice of Swiss cheese, some pickles, lettuce, and a slice of tomato. Wrap up the tortilla and serve.

CUBANO LETTUCE WRAP

Steps:

• On a microwave proof plate, layer 2 slices ham, 1 slice cheese, 2 slices roast pork, 1 pickle slice and 1 more slice of cheese. Heat in the microwave for about 30 seconds--just long enough to melt the cheese. Spread 1/2 teaspoon mustard on the inside of a lettuce leaf, top with the layered meat and cheese, and roll it up. Secure with a toothpicks. Repeat to make 4 total.
• Preheat oven to 325 degrees F. Score the fat and skin on the pork shoulder in a hatch mark fashion. Place the shoulder in a roasting pan lined with a rack, and pour the dressing over it. Rub the shoulder with the remaining ingredients and roast uncovered for 1 hour. Tent the shoulder loosely with aluminum foil and continue roasting while basting occasionally, until the meat starts to easily pull apart from the bone, about 1 1/2 hours more. Transfer the shoulder to a cutting board and let rest for 15 minutes. Trim off any excess fat and cut into thin slices. Yield: 8 servings Prep Time: 15 minutes Cook Time: 2 to 2 1/2 hours Ease of preparation: easy Nutritional Analysis per Serving: Calories: 589 Total Fat: 49 Saturated Fat: 10 Carbohydrates: 3 Fiber: 0

HOISIN PORK WRAPS

Steps:

• Cut roast in half. Combine 1/3 cup hoisin sauce and ginger; rub over pork. Transfer to a 4 or 5-qt. slow cooker. Cover and cook on low for 7-8 hours or until pork is tender., Meanwhile, in a large bowl, combine the cabbage, carrots, onions, vinegar and sugar. Chill until serving., Shred meat with 2 forks and return to the slow cooker; heat through. Place 2 teaspoons remaining hoisin sauce down the center of each tortilla; top with 1/3 cup shredded pork and 1/3 cup coleslaw. Roll up.

THE ULTIMATE CUBAN SANDWICH

Steps:

• Begin by braising the pork shoulder. Tie the shoulder in 4 places with kitchen twine so it will hold its shape while being cooked or ask your butcher to do this for you. Season the pork with salt, pepper, cumin and oregano. Set the base of a pressure cooker over low-medium heat and add a 2 count of olive oil.
• Add garlic and chili flakes and as the oil heats up it will become fragrant and infuse the oil. Add the pork. Add onions around the pork and brown slightly before adding orange juice, lime juice, stock and bay leaves.
• Secure the lid of the pressure cooker and cook for 20 to 25 minutes depending on the size of your pressure cooker. The pork should be tender when done. When done allow to cool in juices before removing twine and slicing.
• To prepare Cuban sandwiches, split bread in half then layer the sandwich with mustard, cheese, pickles, ham, pork then cheese again (the cheese glues everything together). Season with salt and pepper in between the ham and pork layers. (Optional: drizzle a little of the pork braising liquid over the meat as well).
• To cook, heat a large cast iron skillet or grill pan over medium heat and lightly coat with olive oil. Place the sandwiches on the skillet and top with another heavy skillet and a couple of heavy weights (bricks, or cans of tomatoes work well). Press down firmly and cook for 5 to 7 minutes per side until the sandwich has compressed to about a third of its original size and the bread is super-crispy. Serve with beans, rice and plantain chips.