Amazing Instant Pot Cuban Sandwiches

This was actually my first successful attempt at using my instant pot. Like many, mine has sat in the pantry, in a dark corner under the shelves, never to be used. My first attempt was a total fail. I tried to make beans, but the end result was terrible. They were still hard and I was convinced this was a terrible contraption for ME. I just couldn’t figure it out, not to mention how intimidating it was with the fear that something I’m cooking in can just blow up if anything isn’t just right. I finally decided to push me fears and inhibitions aside and try again, only this time, I wasn’t going to follow someone else’s apparently untested recipe online. I decided to look up the proper times and settings for each item. To my surprise, after only 2 hours, my mojo pork came out as tender as if I had used a crock pot for 8 hours. I’m sold. I’ll be using it a lot more. So, here it is, a totally AMAZING Cuban sandwich.

The Marinade:
1 small bunch cilantro, finely chopped
¼ c olive oil
¼ c lime juice
½ c orange juice
⅔ tbs dried orange peel
⅔ tbs garlic, minced
1 tsp kosher salt
1 tsp black pepper
½ tsp cumin
1 tsp dried oregon
1-3lb pork picnic roast

For The Pot:
1 ½ c water
½ tbs beef bullion
½ tbs chicken bullion

The Sauce:
⅔ c mayo
1 tbs prepared yellow
mustard

The Rest:
⅔ c dill pickle slices
12 slices Swiss
15 thin slices deli ham
1 loaf French bread, cut into 3 equal parts
Butter flavored nonstick cooking spray

Start off by placing the roast along with the rest of the marinade ingredients into a gallon size zip seal bag. Press all of the air out and make sure the pork is coated evenly and completely. Marinade in the fridge for a minimum of 1 hour. When the pork has finished marinating, open your instant pot. Dump the pork and all of the marinade into the pot insert. Add the water and both bullions. Close and lock the lid. Hit “pressure” on the menu. Next, scroll to “pork”. Finally, scroll to “high” and once you enter that choice, your instant pot will start preheating. It should be set for 1 hour and 30 minutes. Once the pork is done. Allow it to naturally release by simply canceling the program. Do not open it or touch the release valve during cooking time or as it’s naturally releasing. Just leave it alone for 30 minutes or until the valve is no longer moving.
During this time, you can make the sauce by combining the mayo and mustard in a bowl. Mix well. Slice the bread open to start making the sandwiches. Set them aside. Heat your indoor grill or griddle/flat top to 400°. When the pork is ready to come out, safely check the valve to make sure there is no more steam. Remove the lid. Break up the meat using a fork. I break roasts up in the pots with the liquid so they can absorb as much flavor as possible. Now, slather the sauce on both open sides of the bread for each of the three pieces. Add equal amounts of pickles, 4 slices of Swiss on each, 5 slices of ham, some shredded mojo pork and close them up. Spray the grill with nonstick cooking spray. Place the sandwiches on the grill and carefully press it down, flattening the bread. Allow to cook for about 2-3 minutes or until the cheese starts to melt. Flip the sandwiches over and cook the other side for another 2-3 minutes. Once the cheese has melted and the bread is nicely marked, remove from grill and serve with chips or fries.