Cuban Sandwich - onion

Method

• To make the Cuban braised pork:
• Place the onions and garlic cloves into a large heavy pot.
• Place the pork shoulder on top of the onions.
• Pour 3 tablespoons of the vinegar over the top of the pork and then sprinkle the pork with the oregano, salt and red pepper flakes.
• Fill the pot half way full of water, put a lid on it and set the pot over medium heat.
• After 10 minutes, lower the heat to low.
• Simmer the pork for about 1 1/2 hours.
• Then take the lid off, and flip the pork to cook it evenly.
• Add the rest of the vinegar and put the lid back on it.
• Cook for another 60-90 minutes.
• Remove the pot from the heat and pull the pork out of the pot.
• Put the pork on a work surface or cutting board.
• Remove the strings from the pork (if there were strings) and shred the pork (using two forks or your hands).
• Be sure to remove the fat and any connective tissues that still remain.
• Discard that!
• Move the pork to a bowl or storage container.
• If you are not going to use this right away (or maybe not all of it at once) then ladle a cup or two of the braising liquid over the pork and store the meat in the liquid.
• Make sure to season it with a little kosher salt if the meat needs it.
• To make the sandwich:
• Preheat a sandwich press or grill pan.
• Slice the roll in half horizontally.
• Spread yellow mustard over both sides of the bread.
• Pile the Swiss cheese onto one side of the bread.
• Add the smoked ham.
• Add several large spoons full of the pulled pork.
• Add bread and butter pickles and top the sandwich with the other slice of bread.
• Grill or cook in a sandwich press until golden and the cheese is melted.
• Slice in half and enjoy hot with extra pickles!