I have a problem. I do not make the most of my leftovers. I confess this sin not because of some modern ‘saving money’ BS rhetoric, but because wasting food is crime, I don’t care how flush you are. Until everyone can waste it, no one should.
So, after the first time I made pork a shoulder I had a little left, not enough to do an entire meal with and without an easy second act, the stuff went bad. This most recent time, I decided (still without a plan) to salvage my remains. Elizabeth suggested Cuban sandwiches. A few extra accessories (5 min and $5 at the store) and our pork shoulder had a new lease on life.
- flat roll (rusticos are best but are tough to find)
- 2-3 pieces Black Forest Ham
- 1-2 pieces Swiss cheese
- 3 pickle spears cut in half, longways
- shredded roast pork
- mustard, yellow or Dijon
Brush olive oil onto the rolls and cut them longways. Layer on the ingredients and place on your sandwich press, Foreman grill or skillet with a heavy pan on top. Make sure you give them a good squeeze. Grill on medium until the cheese melts and the bread crisps.