Cuban Roast Pork, Cuban Sandwiches

Cuban sandwiches are my favorite and I really miss them, like the 49ers miss winning.  I dream about those layers of flavor and whenever its on the menu I order one, which is hardly ever, which means I have to make them at home.  This makes a ton of meat so would bode well on a Christmas Eve buffet table with assorted toppings (see below) to build-your-own.  Even if you opt out of the sandwich this is the only roast pork you’ll ever want to eat.  You’ll need a marinade injector for full effect.  I bought mine at Target for $3.99, Fred Meyer has one for $5.99. IMG_3142

Cuban Roast Pork (original recipe here, I changed it a bit)
5 lb pork roast, shoulder
1 Tablespoon each of oregano, coconut sugar, ground pepper
½ Tablespoon kosher salt
¼ cup oil (avocado, olive, or coconut)
¼ liquid smoke

Put everything into a bowl and mix well.  Add the pork roast and massage it around, making sure it’s totally covered.  Marinate in the fridge for at least 3 hours, ideally turning at the halfway point.

In the meantime, make the mojo.

5 fat garlic cloves
½ large white onion
zest and juice of 3 limes
zest and juice of 2 oranges

Place all ingredients in your rocket-powered blender and blend until garlic and onion are completely smooth.  If you use a food processor you run the risk of the garlic and onion not being completely smooth.

Pull the roast out of the fridge and using a flavor-injector, inject the roast all over.  Don’t be stingy.

Roast in the oven on 350 for 3 hours or until the center of the roast registers 165.  Use two forks and shred it, or slice if you’d prefer.  If you’re up for it, you could grill it for 5 hours, adding coals/wood/propane as necessary.  If you choose to grill it outside, omit the liquid smoke.

You could stop here, serving with a starchy veg like fried plantains or roasted sweet potatoes.  Maybe a delightful green salad.  It’d be great.  Or you could made Cuban sammies.  In that case, get your toppings ready and make your “buns.”

Cuban Sandwich Toppings
Slices of swiss or Gruyere (if you do dairy)
Slices of dill pickles
Slices of deli ham
Dijon mustard (I mix mine with mayo and roasted garlic)

You could use iceberg or butter lettuce leaves for buns.  Another option is to roll everything inside the slice of deli ham; I like this option for potlucks, school lunches, or grab-and-go snacks.  Or you could use plantains using this method from Primal Cravings.

Plantain “Buns”
Take 2 green plantains and cut each one into 4 equal pieces.  Remove the peel and discard.  Place the 8 pieces of plantain into boiling water and let cook for 8 minutes.  Remove and place standing up on a piece of parchment paper.  Using the backside of a plate, gently smash the plantains, one by one, into flat discs.

Warm coconut or avocado oil in a sauté pan over medium-high heat.  When swirly and hot, add a plantain disc and fry until both sides are crispy and brown.  Remove to a paper towel-lined plate.

Discard the oil but don’t wash or wipe it out pan.

To assemble your Cuban Sandwiches, slather the Dijon-mayo onto the plantain bun, layer cheese, ham, pickles, and pork and top with bun.  Place the sandwich into the sauté pan and put the plate on top if it, smooshing it down just a bit.  Warm through just enough to melt the cheese.  Serve with icy cold beer, I mean, a nice tall glass of paleo ice water.


You Might Also Like:
Sweet & Sour Pork
Cider Braised Country Spare Ribs
Grilled Pork Chops with Apples and Shallots

Holiday Hours and Events

CFFW Holiday Party

  • Saturday 12/20 at CFFW, 6pm
  • Potluck-bring a dish to share, BYOB
  • Bring $1 bills to play Right-Left-Center (optional)
  • Bring a $25 gift for a gift exchange (optional), not a white elephant gift but something you love
  • Dressy casual

Holiday Hours

  • No Yoga or Open Gym until January
  • 12/24- 10am only
  • 12/25-closed
  • 12/26- 10am only
  • 12/31-10am only
  • 1/1-closed

MU Tuesday

Wondering how the WOD went today? Check WodHopper for details or the CFFW Facebook page!

Double Under Saturday



Slow-Cooker Beef and Vegetable Tajine

Santamazon delivered one of my presents early!  A new, big, beautiful cookbook: Mediterranean Paleo Cooking.  I’m pretty picky when it comes to buying cookbooks, especially paleo cookbooks; ever since the movement has hit mainstream it seems like everyone has a paleo cookbook with some twist on it.  And I feel like it’s pretty easy to take a non-paleo recipe and swap out ingredients.  I bought this specific cookbook because it’s written by a nutrition consultant and CrossFitter, her Mediterranean born chef-husband, and Diane Sanfilippo of Practical Paleo fame.  They hit all of my requirements: experience with food and flavor, nutritionally sound, and from a credible source.14967114134_1d6d27b1fa_b

This book is beautiful.  The pictures and layout are lovely to look at and everything looks delicious.  Recipes are approachable with tips, swap outs, and nutrition information supplementing the list of ingredients.  A lot of these recipes come from their family so personal stories are scattered throughout, to which I am sure most of us can relate.

This recipe can be made in a Dutch oven instead of a slow-cooker.  Brown the meat and onions, add broth (you might need more) and tomato paste and simmer for 30 minutes.  Add turnips and carrots and cook for 5 minutes.  Add zucchini and cook for another 10 minutes or until veg is soft.  Side note: the recipe below reflects more veg than the original.

 Slow-Cooker Beef and Vegetable Tajine (modified a bit from Mediterranean Paleo Cooking by Weeks, Boumrar, and Sanfilippo)
2-2 ½ lbs stew meat (lamb or beef) IMG_3126
Salt and pepper
1 onion, diced
2 teaspoons ground cinnamon
4 cups beef broth
1 of the little cans of tomato paste
4 medium turnips, peeled and cut into bite-sized pieces
4 carrots, peeled and cut into bite-sized pieces
2 medium zucchini, cut into bite-sized pieces
Cilantro, chopped, for garnish

Put everything but the zucchini and cilantro into your slow-cooker, stir to combine, and let cook on low for 5 hours.  Add zucchini, let cook another hour, and serve over cauliflower rice (or couscous as the cookbook refers to it), topped with cilantro (and Aleppo pepper flakes for some heat).

For those of us who love Mediterranean flavors and textures, this is a great cookbook.  It’s got all of the classics we love but made paleo.  And this is a great Christmas gift for the paleo cook on your list.

You might also like:
Slow-Cooker Tacos al Pastor
Slow-Cooker Beef Roast
Chicken in Tomato Sauce

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