HOT HONEY AND MUSTARD CUBANO

HOT HONEY AND MUSTARD CUBANO

by Greta Wichman, @chez_lucolette
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Craving something savory and satisfying? Dive into the delicious layers of this sandwich, inspired by the classic Cubano! With pork cooked in the Instant Pot and finished on a press or waffle iron, you can enjoy this with some plantain chips or a refreshing mojito tonight! Kelly’s Habanero Honey adds a richly sweet component that balances out the brine in the pickles.

INGREDIENTS

Instant Pot Pork

• 1 lb pork shoulder or chops
  
• 1 tsp kosher sea salt
  
• 1/2 tsp ground black pepper
  
• 1 T ground cumin
  
• 1 T dried oregano
  
• 2 T olive oil
  
• 4 cloves garlic smashed
  
• 1 C sour citrus juice; orange, lemon or grapefruit + 1 lime
  
• 1 C chicken broth
  
• 1 sliced medium onion
  
• 1 tsp red pepper flakes
  
• 2 bay leaves

Sauce

• 3 T Kelly’s Habanero Honey
  
• 1 T dijon mustard
  
• 2 T grain mustard

Etc.

• 4 large hoagie or 8 ciabatta rolls
  
• 16 slices Swiss cheese
  
• 1 pound sliced ham
  
• Pickles

INSTRUCTIONS

Instant Pot Pork

• In a shallow bowl or on a plate, mix salt, pepper, cumin and oregano. Coat pork in spice mixture.
  
• Add olive oil to Instant Pot (IP), set to saute, let get hot then cook pork for 4-5 minutes on each side.
  
• Add remaining ingredients to the IP (garlic, citrus juice, broth, onions, red pepper flakes and bay leaves) and pressure cook for 20 min.
  
• After 20 minutes, allow IP to naturally release pressure for at least 15 minutes, then manually release remaining pressure.
  
• Remove pork from the IP. Slice or pull the pork.

Sauce

• In a small bowl, whisk together honey and both mustards.

Assemble the Sandwiches

• Slice sandwich rolls in half then layer; sauce, cheese, pickles, ham, pork, cheese.
  
• Cook in a sandwich press for 8 min. on medium heat.