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Cuban Style Stromboli

Updated: Oct 30, 2024

Sunday fun day! The Packers are playing in Jacksonville Florida. So many food options from Florida. I put a twist on the Cuban by rolling out store bought bread dough and filling it with all the traditional Cuban sandwich ingredients. Go Pack Go!


Ingredients


Slow Cooker Pulled Pork

4 lbs. pork shoulder cut into 2-inch cubes

1 tbsp kosher salt

2 tsp black pepper

2 tsp cumin

1 tbsp oregano

2 tsp garlic powder

2 tsp onion powder

Juice from 2 oranges

Juice from 2 limes

4-5 Chile de Arbol pepper or 1/2 tsp red pepper flakes


Add pork to slow cooker. Massage in all the seasonings, Salt-onion powder. Add juice and peppers. Cover and cook on low for 8ish hours. Remove meat from cooker and shred. Keeping separate, put both the meat and the meat juice in the refrigerator overnight. Remove the layer of fat that solidified on top. Add the shredded meat back with the liquid and turn cooker on low for about 2 hours.


Stromboli

1 lb store bought thawed bread dough

Mustard

2 cups shredded cheese (I used Swiss and mozzarella)

2 cups pulled pork

6 slices of deli ham

Sliced dill pickles

4 tbsp melted butter

1 tsp garlic powder


Preheat oven to 375. Roll out thawed dough to 16X10.5. Place dough on greased baking sheet. Spread mustard on surface leaving an inch border. Sprinkle 1 cup cheese down half of the dough going the long way. Squeeze some to the moisture form the pork and layer it on top of cheese. Add ham sliced, sliced pickles, and finish with 1 cup of cheese.


Fold dough order and crimp edges together. Combine butter and garlic powder and brush on top of dough. To allow the steam to release, cut about 6 slits on top. Bake for 25 minutes. brush with more of the melted garlic butter. Enjoy!


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