I mean, do you need to know more?
This is another recipe that involves slow cooked meat + onions, but don’t be fooled – this is tons different than the pull-apart bread mess we made a few weeks ago, promise. And, if it were that similar, would it be such a bad thing?
Jay’s a big fan of a Cuban sandwich, but I’ve never made them at home – there are a lot of components and for some reason we aren’t really sandwich-making types of people. Fork food and/or salads with the occasional pizza is more of our jam, for whatever reason. Probably because I prefer to use a fork for food and not get all messy, and bread is best covered in butter soaking up the remnants of said fork food. Which makes no sense.
BUT, we went to the market, as we do, and we grabbed a piece of pork shoulder, and went on and on with ideas for it, and landed on this: local bread, local pork, ham, pickles, cheese, onions. The pork is cooked IN mustard, then everything gets toasted and wrapped in foil so that it gets ooey gooey before you bite into it. It’s worth the slow cooker wait time, that’s for damn sure.