Cuban Sandwich With Zucchini Pickles Recipe

Ingredients

1 ZUCCHINI PICKLES

1 1/2 cups 1 ½ cups apple cider vinegar

1/2 cup ½ cup sugar

1 teaspoon 1 teaspoon ground turmeric

1 teaspoon 1 teaspoon mustard powder

1 teaspoon 1 teaspoon mustard seeds

1 piece 1 large zucchini, sliced into ⅛”-thick rounds, preferably on a mandoline

1/2 piece ½ large onion, thinly sliced

2 tablespoons 2 tablespoons kosher salt

1 batch SHREDDED PORK AND ASSEMBLY

1 head 1 medium onion, chopped

1 piece 1 medium carrot, peeled, chopped

1 piece 1 celery stalk, chopped

1 piece 1 sprig oregano

1 piece 1 sprig rosemary

1 teaspoon 1 teaspoon crushed red pepper flakes

2 cups 2 cups low-sodium chicken broth

3 pounds 1 3-lb. skinless, boneless pork shoulder (Boston butt)

2 tablespoons 2 tablespoons olive oil

1 pinch Kosher salt, freshly ground pepper

1/2 cup ½ cup mayonnaise

2 tablespoons 2 tablespoons Dijon mustard

8 piece 8 brioche buns, split

8 ounce 8 ounces soppressata, thinly sliced

8 ounce 8 ounces pepper Jack, thinly sliced

Preparation

ZUCCHINI PICKLES

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 
4 days ahead. Keep chilled.

SHREDDED PORK AND ASSEMBLY

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 
5 minutes. Top bottom halves of buns with pickles; spread top halves of buns with reserved mayonnaise mixture and form sandwiches.

DO AHEAD: Pork can be braised and shredded 3 days ahead. Cover and chill. Bring to room temperature before using.

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