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Spicy Cuban Sandwich with Jalapeño mustard

Spicy Cuban Sandwich with Jalapeño Mustard

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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Course Main Course
Cuisine American, Cuban
Servings 8 hearty sandwiches

Equipment

  • Large slow cooker (or crockpot for slow cooker cuban sandwiches method)
  • Roasting pan (if cooking pork in oven)
  • Sharp knife and cutting board
  • Food processor or blender (for mustard)
  • Grill pan, panini press, or heavy skillet (for crisping sandwich)
  • Spatula, tongs, small mixing bowl, whisk

Ingredients
  

For the Sandwich (8 servings)

  • 2 lbs pork shoulder trimmed of excess fat (best for juicy pulled pork cuban sandwich)
  • 8 slices of genuine Cuban bread or sub with soft French bread if unavailable
  • 8 oz thin-sliced ham traditionally sweet air‑dried ham in cuban cuisine
  • 8 oz Swiss cheese thin-sliced
  • 4 tsp yellow mustard optional base layer
  • Butter enough for buttering bread

For the Jalapeño Mustard

  • 4 fresh jalapeños ribs & seeds removed (leave seeds for extra heat)
  • 2 cloves garlic roughly chopped
  • 1/2 cup Dijon mustard
  • 2 tbsp yellow mustard
  • 1 tbsp honey
  • 2 tsp apple cider vinegar
  • Pinch of salt and pepper

Instructions
 

Prepare the Pork

  1. Season the pork shoulder generously with salt, pepper, and optional cumin or oregano for a hint of Mediterranean flair.
  2. Place in slow cooker with ½ cup water or broth. Cook on LOW for 6 hours, until pork is tender enough to shred.
  3. Once done, carefully remove pork, shred with forks, and mix any juices back in. Set aside.

Make the Jalapeño Mustard

  1. In a small pan, sauté jalapeños and garlic just until slightly softened (about 2 minutes).
  2. Transfer to blender or food processor; add Dijon, yellow mustard, honey, vinegar, salt, and pepper.
  3. Blend until smooth. If it’s too thick, add water or vinegar, 1 tsp at a time. Taste and adjust: more honey if too sharp, more jalapeño for heat.

Assemble the Sandwiches

  1. Split each loaf of Cuban bread lengthwise; lightly spread plain yellow mustard on one side, jalapeño mustard on the other.
  2. Layer: Swiss cheese first (helps bind when heated), then generous pulled pork, ham, and another slice of cheese.
  3. Press bread closed and spread outer sides with softened butter for crisping.

Press and Toast

  1. Heat grill pan or skillet over medium-high. Use press or weight to firmly press sandwich for 3–4 minutes, until bread is golden and cheese melts.
  2. Carefully flip and press 2–3 more minutes.
  3. Remove and allow to rest 1 minute; slice into 2–3 diagonal pieces.