Cuban Crunchwraps

Classic Cuban Sandwiches made with Tortillas and pan seared to crispy perfection!

AuthorSara Bojarski Prep Time: 0:20:00
Cook Time: 2:00:00
Total Time: 2:20:00
Serving Size: Serves 6 Ingredients
  • 2 3/4 lbs Bone-in Pork Shoulder (half a shoulder)
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Tablespoon Dijon Mustard
  • 1 Tablespoon Yellow Mustard
  • 1 Tablespoon Honey
  • 1 Teaspoon Cumin Powder
  • 1/2 Teaspoon Smoked Paprika
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Black Pepper
  • 6 10" Flour Tortillas
  • 6 6" Flour Tortillas
  • 3 Kosher Dill Pickles (sliced thin)
  • 8 oz Swiss Cheese
  • 8 oz Ham (Black Forest - sliced thin)
  • Preheat your oven to 400 degrees. In a bowl, combine your Olive Oil, Dijon Mustard, Yellow Mustard, Honey, cumin, smoked Paprika, salt and pepper. Stir to combine. Rub this mixture all over your pork shoulder (on all sides). Place the pork in a cast iron skillet (fat side up) and cook in the oven for 45 minutes. Reduce the heat to 350, and bake another 45 minutes (or until the internal temperature reads 145 degrees). Remove the pork from the oven and place on a cutting board.
  • Allow the pork to rest at least 20 minutes before slicing it thin.
  • To prepare each crunchwrap (for each layer you add to the crunchwrap, only add to the center - leaving a 2" border around the whole tortilla): Lay down 1 large flour tortilla, top with some swiss cheese, then some ham, then pickles and then with some of your thin sliced pork shoulder. Add one of your 6" flour tortillas on top. Take the outer edges of the bottom tortilla and start to fold over the top of the smaller tortilla in a clockwise fashion (see photo below). Carefully place the crunchwrap, seams side down in a skillet. Over a medium heat, start to brown and seal the sandwich together, once it's golden brown, flip over and do the same to the other side.
  • Remove from pan, cut in half and serve with Honey Mustard (recipe below), regular Yellow Mustard or Dijon. Serve hot.