Roussanne, Cab, or Syrah? This Sazón Cubano Says Yes!

This Cubano takes everything you love about the original – ham, Swiss, pickles, mustard – and layers it with salami (known as “Tampa-style”), plus slow‑cooked pork seasoned Puerto Rican style. Sazón, adobo, citrus, and mojo marinade come together to create tender, aromatic pork that makes this sandwich delicioso, especially with a chilled white or bold red in hand.

Here’s the twist: we couldn’t pick a favorite bottle. We tried three of our new releases with this sando and ended up loving all three pairings – Roussanne, Cab and Syrah! It turned into a surprisingly fun little experiment, and honestly, we recommend giving it a try yourself. Make a night of it – taste, compare, debate, repeat!

We love serving this sando with Trader Joe’s Plantain Crisps (not to be confused with TJ’s Plantain Chips) – they’re salty, crunchy, and vibe with all that savory, citrusy pork. Or go classic with potato chips. Add a little dish of baby dill pickles on the side for a bright, briny snap that cuts the richness in the best way.

Sazón Stacked Cubano

Serves: 4 (using a 12-in loaf of bread)

Recipe by: Tanya Miller
Suggested wine pairings: 2023 Grand Klasse Roussanne, 2022 Grand Klasse Cabernet Sauvignon, 2022 Grand Klasse Syrah

INGREDIENTS:

For the pork

• 7-8 lb pork shoulder (you’ll have extra, freeze to use again later, or use for taco night!)
• ~ 1 c chicken stock
• 4 packets Goya Sazón seasoning
• 2 tsp adobo
• 2 tsp oregano
• 2 tsp coriander
• 1 tsp garlic salt
• ½ tsp cumin
• ~1 c mojo marinade
• 1 c freshly squeezed orange juice (about 4 oranges)
• 1 cup pineapple juice (with or without tidbits)
• 1 onion, cut into chunks
• 8 cloves garlic, minced

For the sandwiches

• Cuban bread if you can find it (or make it!), or a softer loaf of French bread
• Butter (for toasting the bread)
• 8 slices Swiss cheese (at least 2 slices per sando)
• ~ 9 oz thinly sliced ham
• ~ 6 oz thinly sliced salami
• Sliced pickles (we recommend Claussen Sandwich Slices – you can find them in the refrigerator section at most grocery stores)
• Yellow mustard, to taste

INSTRUCTIONS:

For the pork

1. Make the seasoning blend
   In a small bowl, mix together the Sazón, adobo, oregano, coriander, garlic salt, and cumin.
2. Prep the pork
   Remove the pork shoulder from its packaging and rinse if desired. Pat dry. Using the tip of a knife, make several small slits on all sides of the meat. Sprinkle the spice mixture all over the pork, gently pressing it into the surface. Refrigerate uncovered for several hours or ideally overnight.
3. Prepare the cooking liquid
   In a large liquid measuring cup, combine the chicken stock, orange juice, pineapple juice, and mojo marinade. Taste and adjust for sweetness or acidity if desired.
4. Cook
   Turn the slow cooker to high. Add the onion chunks and minced garlic to the bottom, then place the seasoned pork on top. Carefully pour the liquid down the side of the slow cooker so you don’t wash off the seasoning. Cook 3 hours, then turn the pork over. Continue cooking until the meat is very tender and shreds easily, about 5-6 hours total.
5. Shred
   Let the pork cool slightly, then shred into smaller pieces. Reserve some of the cooking liquid for drizzling over the meat when assembling sandwiches. If you want a little more tang, add approx ¼ c extra Mojo to the pork you’ve set aside for the sandwich. 

For the sandwiches

1. Prep the bread
   Slice the bread in half lengthwise. Butter both the inside and outside surfaces. Toast the cut sides in a skillet or cast‑iron pan until golden brown. Cut into desired sandwich portions.
2. Assemble
   Spread mustard on the inside of each piece of bread. Layer pickles, salami, ham, Swiss cheese, and a generous amount of shredded pork. Drizzle with reserved cooking juices, if desired. Top with the other half of the bread.
3. Press and toast
   In the skillet, over medium to medium‑low, place the sandwich in the pan and press down with a heavy pan or sandwich press. Cook until the bottom is golden and the cheese begins to melt. Flip and repeat on the other side.
4. Serve
   Slice and enjoy warm with a glass of whatever you like. We recommend our newest Roussanne, Cab, or Syrah!