Wait a minute--Cuban sandwich flavors in a Sloppy Joe? Yes, please! These Cuban-Inspired Sloppy Joes are not only super easy to make, the flavor is out of this world. Get ready to meet your new favorite Sloppy Joe recipe.
I must first give my cousin Pam a huge shout out. She posted a picture of this amazing sandwich creation on FaceBook not too long ago. Of course, I told her that I was going to have to try it and possibly steal it to feature on the blog. So, Pam, here's to your amazing inspiration for Cuban-Inspired Sloppy Joes.
WHAT IS A TRADITIONAL CUBAN SANDWICH?
If you've never had a traditional Cuban sandwich, you need to get yourself to south FL and visit me asap. Toasted or grilled Cuban bread slathered with mustard and topped with slow-roasted pork, ham, swiss cheese, and pickles all combine to create a flavor explosion in your mouth. I will definitely not claim that my creation is traditional, hence the title Cuban-Inspired Sloppy Joes. But, I will say that all my taste testers here in south FL raved about it, and they've definitely all had a traditional Cuban sandwich.
MAKE CUBAN-INSPIRED SLOPPY JOES:
The secret to making the flavors of these Sloppy Joes shine is the slow simmer. You need to allow time for the flavor to really soak into the meat and permeate it. Yes, you can cook them in a shorter time period, but I highly recommend allowing the time to simmer. In fact, my cousin Pam let hers simmer in the slow cooker for hours before serving. My recipe is made on the stove top, but feel free to adapt it to the slow cooker if that works better for you.
Heat a large skillet over medium-high heat with a swirl of avocado oil. Once the pan is hot, add the ground pork. Break up any large chunks with the spatula as the pork is cooking. While the meat is cooking, dice half a large yellow onion, mince three cloves garlic, and dice one tablespoon of pickled jalapeno. When the meat is nearly cooked, add the onion, garlic, and jalapeno. Stir to combine, and keep stirring occasionally, until onion begins to soften. Add a half cup beef broth, cumin, thyme, coriander, salt and pepper, and pineapple juice. Stir well to fully combine all the seasoning and liquid.
Cover the skillet, turn the heat to low, and simmer for at least an hour, stirring occasionally. You want the liquid from the beef broth and pineapple juice to cook off, so you may need to remove the lid after an hour to allow the last of the liquid to evaporate. Just before serving, add the juice of half a lemon and half a lime to the pork, and stir well.
To serve, toast your bread, then spread on mustard. I prefer Dijon, but you can also use plain ol' yellow if you choose. Top the bottom of each bun with the pork, then top with a slice of ham, Swiss or Gruyère cheese, and cucumber slices. Yes, pickles are more traditional. Use them if you like pickles.
Note: To keep Cuban-Inspired Sloppy Joe's gluten-free, simply choose your favorite gluten-free bun, or try a lettuce wrap instead.
Meal prep tip: Double this recipe to have portions to freeze. Now you have a number of easy weeknight meals to thaw and heat.
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PIN THE RECIPE TO MAKE LATER
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Cuban-Inspired Sloppy Joes
These Cuban-Inspired Sloppy Joes are not only super easy to make, the flavor is out of this world. Get ready to meet your new favorite Sloppy Joe recipe.
Ingredients
- 2 pounds ground pork
- ½ large yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon pickled jalapenos, diced
- ½ cup beef broth
- ⅓ cup pineapple juice
- 2 ½ teaspoons cumin
- 2 teaspoons dried thyme
- 1 teaspoon ground coriander
- salt and pepper to taste
- ½ medium lemon juiced
- ½ medium lime juiced
Instructions
- Heat a large skillet over medium-high heat with a swirl of avocado oil. Once the pan is hot, add the ground pork. Break up any large chunks with the spatula as the pork is cooking. While the meat is cooking, dice half a large yellow onion, mince three cloves garlic, and dice one tablespoon of pickled jalapeno.
- When the meat is nearly cooked, add the onion, garlic, and jalapeno. Stir to combine, and keep stirring occasionally, until onion begins to soften. Add a half cup beef broth, cumin, thyme, coriander, salt and pepper, and pineapple juice. Stir well to fully combine all the seasoning and liquid.
- Cover the skillet, turn the heat to low, and simmer for at least an hour, stirring occasionally. You want the liquid from the beef broth and pineapple juice to cook off, so you may need to remove the lid after an hour to allow the last of the liquid to evaporate. Just before serving, add the juice of half a lemon and half a lime to the pork, and stir well.
- To serve, toast your bread, then spread on mustard. I prefer Dijon, but you can also use plain ol' yellow if you choose. Top the bottom of each bun with the pork, then top with a slice of ham, Swiss or Gruyère cheese, and cucumber slices. Yes, pickles are more traditional. Use them if you like pickles.
Notes
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 354Total Fat 24gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 13gCholesterol 107mgSodium 193mgCarbohydrates 4gFiber 0gSugar 2gProtein 30g
Note: Nutritional information is an approximation. Different brands and/or quantities will change the nutrition profile. Nutritional information does not incluce toppings or bun.
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