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Cuban Sandwich with Zucchini Pickles
8
Steps
- Bring vinegar, sugar, turmeric, mustard powder, and mustard seeds to a boil in a medium saucepan, stirring to dissolve sugar. Let cool.
- Toss zucchini, onion, and salt in a large bowl and let stand until zucchini releases moisture, 30–35 minutes. Pat zucchini and onion dry and transfer to a large jar. Pour pickling liquid over vegetables to submerge. Cover and chill at least 12 hours.
- Do Ahead: Zucchini can be pickled
- Preheat oven to 300°. Combine onion, carrot, celery, oregano, rosemary, red pepper flakes, and broth in a Dutch oven or other large pot. Place pork on top of vegetables and drizzle with oil; season pork with salt and pepper. Cover and braise, turning pork occasionally, until pork is just falling apart, 3½–4 hours. Let cool.
- Transfer pork to a large bowl, reserving 1 cup cooking liquid, and shred with a fork. Add cooking liquid as needed to moisten pork (you may not use all of it).
- Meanwhile, increase oven temperature to 400°. Mix mayonnaise and mustard in a small bowl and set aside.
- Place both halves of buns, cut side up, on a rimmed baking sheet. Layer soppressata, pork, and cheese on bottom halves of buns and bake until cheese is melted, about
- Do Ahead: Pork can be braised and shredded 3 days ahead. Cover and chill. Bring to room temperature before using.
Originally published at Bonappetit.com. Reproduced for personal collection.
