Cuban Sandwich Wrap (Herb Mesa) |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 12 |
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Ingredients:
juice of 8 lemons |
juice of 8 limes |
12 cloves garlic |
1 bunch fresh cilantro sprigs |
2 cups kosher salt |
2 tablespoons ground cumin |
1 (8-pound) pork shoulder butt |
2 ounces freshly ground black pepper |
12 whole wheat tortillas |
yellow mustard, to taste |
1/2 pound sliced ham |
1 pound sliced swiss cheese |
pickles, to taste |
1 head lettuce, finely chopped |
2 tomatoes, sliced |
Directions:
1. Preheat oven to 375 degrees F.
2. 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.
3. 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.
4. Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.
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