Pork Cubano Panini with Honey Mustard Sauce

Oven Roasted Pork

by Normandy Sword and Shield
12½ hours | 15 minutes prep

1 Large Bone-in Pork Shoulder
½ cup brown sugar
2 tablespoons Kosher salt
1 tablespoon granulated garlic
1 tablespoon dried thyme
1 tablespoon ground cumin
½ tablespoon ground coriander
½ tablespoon smoked paprika
½ teaspoon red pepper flakes
½ teaspoon dried chipotle powder
½ teaspoon dried sage
Vegetable oil
1. In a medium sized bowl, mix all ingredients together except for the oil.

2. Liberally rub down the pork with the oil and then the dry rub until completely coated. Move the pork to a large roasting pan. Cover pan with plastic wrap and then foil. Make sure that it is tightly sealed.

3. Move the pork to an oven and cook at 215° F for 10-12 hours.

4. Use pork as desired.

Honey Mustard Dressing

by Normandy Sword and Shield
5 minutes | 5 minutes prep

Makes 2½ Cups

½ cup mayonnaise
1½ cup yellow mustard
¾ cup honey
1 tablespoon lemon juice
1. Place all ingredients in a large bowl.

2. Whisk together until completely combined.

3. Use as desired.

Cubano Panini

by Normandy Sword and Shield
10 minutes prep | Ready in 20 minutes

Makes four sandwiches
4 Italian Sub rolls
12 slices of Swiss cheese
16 pickle slices
16 slices of Ham of your choice
12 ounces of Oven Roasted Pork (see recipe)
Honey Mustard Dipping Sauce (see recipe)
2 tablespoons melted butter
1. Heat your Panini press to medium high heat.

2. Split Italian rolls and lay them flat.

3. On each piece of bread, lay 1½ slices of Swiss and two pickle slices.

4. Top this with 2 slices of ham on each piece of bread.

5. On the bottom portion of the roll, spread 3 ounces of roasted pork and drizzle with honey mustard.

6. Close each sandwich and press them on the pre-heated Panini press.

7. Once cheese is melted, slice in half and serve with remaining honey mustard dipping sauce.

Normandy High School