September 15 marks the beginning of National Hispanic History Month. This 30-day observation celebrates the histories, cultures, and contributions of American citizens whose ancestors came from Spain, Mexico, the Caribbean and Central and South America. Enjoying the flavors and culinary influences of this diverse group is a great way to celebrate. This CVap-style tamale recipe, made with slow-cooked pork butt, is a fantastic example of Hispanic cuisine.
Recipe: Pork Tamales, CVap Style
- Pork Butt, 7 to 14 lb Whole
- Tex-Mex Dry Rub of your choice (we used Chef Barry Yates’ secret blend)
- Tamale Sauce of your choice
- Masa, cooked per label instructions
- Corn Husks
Prepare masa and set aside.
Soak corn husks in warm water, set aside.
Apply a layer of dry rub to pork butts as desired.
Preheat a CVap Cook & Hold Oven to 180 + 7 with Constant Cook OFF (high yield). Cook with fat cap up for 7:00 hours.
Hold for a minimum of 6 hours at 150 + 0. (We held for 14 hrs.)
Allow pork to cool and then shred it.
Mix enough tamale sauce into the pork to wet it. You may add additional seasoning (cumin, red pepper) as desired.
Lay out a corn husk, apply a generous spoonful of masa and a spoonful of pork.
Fold the corn husk to envelope the mixture.
Place in pan. You can stack the tamales.
Pour tamale sauce over the top and steam.
Serve immediately with additional tamale sauce and enjoy with a cool beverage!
The Cuban sandwich has made its way onto menus across the country and was in fact iconicized in Florida with its origins stemming from the Cuban culture. Here is a simple version with some additional ingredients. I have added herbs to the marinade, which is completely optional.
Often when you order a Cuban sandwich, the meat can be very dry and overcooked. Let’s face it, we are double cooking a piece of pork; once in the oven and once on the panini press. Utilizing CVap® Cook & Hold Oven to prepare the mojo pork makes it possible to cook to a specific temperature where it will never go over.
Another great advantage to using a CVap Cook & Hold Oven is the High Yield option, because it will maintain the meat’s juiciness and maximize yield. In this case, we are using a piece of pork for the mojo that is generally has low yield results. Because the oven calculates the best heat curve during the cook cycle, we can achieve the maximum number of servings from the pork. That translates to a couple of extra Cuban Sandwiches for you!
Mojo Pork Marinade Ingredients
6 pounds, 2 pieces boneless pork shoulder
2 each oranges, zested & juiced
2 each lemons, zested & juiced
3 each limes, zested & Juiced
5 cloves garlic, minced
1 bunch cilantro, chopped
1 bunch oregano, picked & chopped
2 tablespoons cumin, ground
3 tablespoons salt, kosher
1 1/2 tablespoons black pepper, ground
Sandwich Assembly Ingredients – Yield: 1 Sandwich
1 each soft roll
About 4 ounces Cuban pork
1 slice Swiss cheese, sliced
2 each dill pickles, sliced
1 tablespoon yellow mustard
1 tablespoon butter
Method of Preparation
1. PREPARE citrus, herbs, and spices for marinade
2. In a container or mixing bowl, COMBINE all the ingredients for the marinade, except for pork. Mix well.
3. In two zip lock gallon bags, place the pork. POUR the marinade over the pork EQUALLY.
4. PLACE in refrigerator overnight.
5. PREHEAT CVap Cook & Hold Oven to Constant Cook Off, 180 F + 4 Browning, 4 Hours.
6. PLACE the pork in a hotel pan with the marinade.
7. LOAD the pork in the CVap and COOK.8. Once the pork is cooked, place in a refrigerator to COOL; about 3 hours.
9. Thinly SLICE the pork and RESERVE for assembly.
1. PREHEAT flat Panini press to 350 F.
2. SLICE the roll in half all the way through.
3. SPREAD the mustard on one side of the bread.
4. TOP the mustard with sliced pork, pickles, cheese and other half of roll.
5. BUTTER the Panini press and place sandwich on the press.
6. COOK in the Panini press for about 4-5 minutes. You will start to see the cheese melting off the sides and the bread should be nice and golden brown before removed.