You’ll never miss the bread from the traditional Cubano sandwich with this recipe. You still get the tender pork, ham, mustard, and pickles. Although there is no Swiss cheese in this recipe, the nutritional yeast fulfills that note of nuttiness and “cheese.”
• Hands-On Time: 15 minutes
• Cook Time: 95 minutes
Serves 8
1 (5-pound) bone-in pork butt or shoulder
11/2 teaspoons sea salt, divided
11/2 teaspoons freshly ground black pepper, divided
1/2 medium yellow onion, peeled and chopped
1 cup water
1 tablespoon fresh lime juice
1 tablespoon fresh orange juice
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon cayenne pepper
2 teaspoons ground cumin
1 tablespoon nutritional yeast
2 cups diced smoked ham
1 cup diced dill pickles
8 teaspoons yellow mustard
1 Dry pork butt with paper towels. Season with 1/2 teaspoon salt and pepper. Set aside.
2 Place the pork butt in the Instant Pot®. Add onion, water, lime juice, orange juice, garlic powder, oregano, cayenne pepper, cumin, nutritional yeast, and remaining salt and pepper.
3 Press the Manual or Pressure Cook button and adjust time to 85 minutes. When timer beeps, let pressure release naturally until float valve drops and then unlock lid. Check the pork to make sure it can easily pull apart. If not, press the Sauté button and simmer unlidded an additional 10 minutes.
4 Use two forks to shred the pork in the pot. Remove the bone and discard. Use a slotted spoon to transfer the pork to separate bowls. Garnish with ham, pickles, and a drizzle of yellow mustard.