Mini Citrus Honey Mustard Cuban Sandwiches
Sweet Hawaiian rolls are perfect for these sandwiches.
- Contains Dairy
- Contains Wheat
Ingredients
- 2 pounds pork butt, cut in 4 large pieces
- 4 cloves garlic, peeled
- 1 lime, Juice and zest
- 1 orange, Juice and zest - divided, reserve 1 tablespoon juice
- Juice of 1 grapefruit
- 1 tablespoon brown sugar
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
- 1 tablespoon Kosher salt
- 1/2 cup Dijon mustard
- 1/4 cup honey
- 1/4 cup plain Greek yogurt
- 16 mini sandwich rolls
- 8 slices deli ham, cut in half
- 8 slices swiss cheese, cut in half
- Small Bowl
Instructions
Step 1
Place the pork butt, garlic, lime juice and zest, orange juice and zest, grapefruit juice, brown sugar, oregano, olive oil, and salt in a large resealable plastic bag. Rub the outside of the bag until the pork is evenly coated with the marinade. Place pork in the refrigerator to marinate for 1–2 hours.
Step 2
When marinating is complete, place the pork and the marinade in the pot.
Step 3
Close the lid and move slider to STEAMCRISP. Select STEAM & CRISP, set temperature to 350°F, and set the time to 18 minutes. Press START/STOP to begin cooking (PrE will display for approx. 20 minutes as the unit steams, then the timer will start counting down).
Step 4
While the pork cooks, prepare the citrus honey mustard. In a small bowl, add the Dijon mustard, honey, 1 tablespoon orange juice, and yogurt. Whisk until combined.
Step 5
When cooking is complete, carefully shred the pork. On the bottom half of the roll, spread a generous layer of citrus honey mustard, followed by pork, ham, and cheese. Top with top half of roll.
Step 6
Take your sandwich to the next level by pressing it in a sandwich press or heating it on a stove top until toasted on both sides.