Cubano sandwich with Mexican cucumber relish

Ingredients:

Pork:

• 1.4 - 1.8 kg of pork shoulder
• 1/2 cup coarse salt
• 1/2 cup brown sugar
• 2 tbsp. ground cumin
• 1 tbsp ground coriander
• 1 teaspoon ground allspice
• 1 teaspoon mustard powder
• 1 teaspoon ground black pepper
• 1/2 tsp ground cloves
• 1/2 tsp ground fennel seeds
• 2 bay leaves
• Ham:
  The smallest possible piece of bone-in ham
• Puree from 2 slices of fresh pineapple (or 2 cans (170 ml) of pineapple juice)
• 4 tablespoons of honey
• 4 tablespoons Dijon mustard
• 4 tbsp. l. brown sugar
• 2 bottles of beer

Serving sandwiches:

• 1 loaf Italian rustic ciabatta bread
• Olive oil
• Swiss cheese slices
• Pickled cucumbers (recipe included)
• Chayote salad for serving (recipe included)
• Plantain chips for serving (recipe included)
• Chayote Salad:
  Pulp of 2 chayotes
• 450 g radishes
• 1/4 cup fresh cilantro leaves
• Zest and juice of 1 lime
• Salt
• Plantain Chips:
  2 green plantains
• Vegetable oil for frying
• 1 pinch of salt
• 1 pinch of sugar

Marinade:

• 2 bottles of beer
• 2 bunches coarsely chopped fresh cilantro
• 1/4 cup garlic cloves
• 1 pinch of salt
• Zest and juice of 2 limes
• Zest and juice of 2 oranges
• Pickles:
  12 Kirby cucumbers
• 4 tbsp. table vinegar
• 3/4 cup fine salt
• 1 tbsp mustard seeds
• 1 tbsp. black peppercorns
• 2 tsp whole coriander
• 4 bay leaves
• 2 cloves of garlic, sliced ​​into slices
• 1/2 bunch chopped fresh dill

Preparation:

1. Cubano sandwiches

   
   For pork: Combine salt, brown sugar, cumin, coriander, allspice, mustard, pepper, cloves, fennel seeds, and bay leaves. Rub the meat with this mixture.
2. For the marinade: Place the cilantro, garlic, salt, and 1/4 cup beer in a food processor. Blend until the mixture resembles pesto. Add the remaining beer, lime zest and juice, and orange zest and juice. Pour the marinade over the pork and refrigerate for 48 hours.
   
   Preheat oven to 90°C. Roast the pork until the meat falls off the bone easily, about 6 hours. Shred the pork, reserving any juices.
3. For the ham: Preheat oven to 115°C (250°F). Mix honey, mustard, brown sugar, and pineapple puree. Spread the mixture over the ham. Place the ham in a baking dish and pour beer around it. Cover with foil. Bake until the meat falls off the bone easily, 8-10 hours. Shred the ham, reserving any juices.
4. For sandwiches: Cut the ciabatta in half, drizzle the bread with olive oil, and toast for 8-10 minutes. Then let it rest for 30 minutes. The firm crust on the bread will prevent it from absorbing the juices from the pork and ham.
5. For assembly: Preheat the oven to 350°F. Place slices of ham and pork on the bottom half of the bread. Using a vegetable peeler, slice the cucumbers lengthwise to 0.3 cm thick and place them on top of the meat.
   
   Top the cucumbers with cheese and grill until the cheese is bubbly and golden, about 2 minutes. Top with the other half of the bread and cut the sandwich in half diagonally into long slices.
   
   Slice into smaller sandwiches and serve with chayote salad and fried plantains.

6. Pickles

   
   Place cucumbers in ice water.
   
   In a large saucepan, combine 12 cups of water, vinegar, fine salt, mustard seeds, peppercorns, coriander, bay leaves, garlic, and dill. Bring to a boil.
   
   Remove the cucumbers from the water and place them in jars with screw-on lids. Carefully pour the boiling marinade over the cucumbers and tighten the lids. The cucumbers should be completely submerged in the marinade. Do not refrigerate for 24 hours. Always store cucumbers in the marinade.
7. Chayote Salad: Using a vegetable peeler, slice the radishes and chayote into 0.5 cm thick slices. In a bowl, combine the cilantro, lime zest, and lime juice, adding salt to taste, adjusting the amount of lime juice as needed.
8. Plantain Chips: Make slits on both ends of the plantains and peel them. Use a vegetable peeler to cut them into small, thin slices.
   
   Heat oil in a deep fryer to 160°C. Add plantains and fry for 6-8 minutes.
   
   Transfer the pieces to a paper towel-lined bowl to absorb excess oil. Add salt and sugar and stir.