Parmesan Puffs 4 Ways
| Prep Time | 0 minutes |
| Cook Time | 55 minutes |
| Servings |
6 Servings
|
Ingredients
Classic Cuban Sandwiches
- 2 lbs boneless pork shoulder trimmed and cut into 2 pieces, Boston butt
- 2 tsp salt
- 1 tsp pepper
- 1 tbsp olive oil
- 6 cloves of garlic minced
- 1/2 cup chicken broth or beef
- Zest and juice of one large orange
- 2 tbsp lime juice
For Sandwich
- 6 cuban rolls or bolillo or sub roll
(6 inches) - 1 tbsp butter melted
- 2 tbsp yellow mustard
- 3 oz thinly sliced deli ham
- 3 oz thinly sliced swiss cheese
- 18 dill pickle slices
Ingredients
Classic Cuban Sandwiches
For Sandwich
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Instructions
- 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.
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
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