Cuban Pork Sandwich  Recipe

If you were to come visit Seattle or if you happen to live in the area, you must try the #1 sandwich shop in the state, called Paseo. I found it on Yelp and later discovered that the TLC (TV network) has named it as a second best sandwich in America1. The restaurant has no name on the outside and hides behind trees; all you see is a huge line of people. It took me 30 minutes of wait just to place an order. If you plan on driving by the Seattle area and don't stop to try their sandwich, you are missing out, it's very worth it.

For those of you that don't care to stand in line or drive out for a sandwich, I found a solution for you. It took a few tries, but I'm happy to say that this sandwich is as close as it could get to the one from Paseo. This sandwich is a little messy, because of all the pork marinate juices, but isn't that what sandwiches are about?

Serving size:
30 min
4 hr
Ready in
4 hr 30 min


Place pork in a deep dish with orange juice, juice form limes, garlic, onion, parsley and season it with salt and pepper. Leave meat marinating for 12-24 hours. The longer it marinates the better.
Remove chunks of onion and garlic from the marinate. Place pork with marinate in an iron cast oven, bake at 250F for 3 hours. You can also use a slow cooker, cook on high for 5 hours. Pull pork off the bone into tiny pieces, leave it resting in its juices.
Once the pork is cooked, prepare ingredients for the sandwich: Cut onion into 2 inch pieces, saute on a skillet until golden brown.
Using a small bowl, combine mayonnaise together with parsley and pressed garlic. Slice baguette lengthwise, apply mayonnaise to one of the sides, followed by Swiss cheese. On the other side, place pepperoncinis, followed by pork (with the juice) and sauteed onions. Press both sides together and serve. If you plan on serving later, you can warm it up in the oven.
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