Cuban Sloppy Joes with seasoned ground pork with citrus flavors topped with Swiss cheese pickles and mustard is a Cuban take of the favorite sloppy joes!
Cuban Sloppy Joes
I bet you’re wondering if we ever get tired of sloppy joes. Noooope. We (and I even mean the kids here) have had an absolute blast testing each one of the almost 40 sloppy joe recipes coming to the blog!
And if you really think about it, with different flavors the use of ground meat is an easy and obvious choice for weeknight meals. Plus Wednesdays are something the kids look forward to now instead of feeling like they’re in the doldrums of the week!
Now let’s discuss the Cuban authenticity of this meal. It’s not. I mean, logically, it just isn’t and if you’re making these sloppy joes you just have to know you’re getting some fun Cuban flavors in 30 minutes like you get Philly Cheese Steak Sloppy Joes without shaved ribeye in just 20 minutes.
An authentic Cuban Pork Sandwich? It contains roasted pork, ham, pickles, Swiss cheese and mustard on a crusty roll, pressed and toasted. That sandwich? COMPLETELY DELICIOUS.
In fact I once did a Miami Cubano Sandwich crawl where we taste tested 6 different Cubanos.
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In most of my sloppy joes recipes I try to hide vegetables in the recipe so I feel like a better parent (my working mom guilt is real).
If you would like to add vegetables into the recipe I’d recommend:
- green bell pepper, chopped finely
- red onions, chopped finely
- black beans
- canned diced tomatoes, water drained
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What goes good with Cuban sloppy joes for a side dish?
tips for making these cuban pork Sloppy Joes:
- Make sure your ingredients are ready ahead of time, don’t let the pan scorch.
- Mix the spices together in a small bowl while cooking the pork hand for easy adding.
- Stop cooking when its just slightly too wet still, it will thicken as it sits for a couple minutes.
- If you want to meal prep just leave the sauce extra saucy before shutting off the heat. You may need a bit of water when reheating.
- Add the Swiss cheese in between scoops of the filling so it melts nicely.
Are you going to join us and enjoy this recipe on Wednesday? Remember if you make this dish this Wednesday, we’ll be having the same dinner.
I’d love to know how it turns out for you so if you do make the recipe pretty please come back and leave a comment letting me know how you enjoyed them.
We put a ton of effort into recipe testing almost 40 Sloppy Joes for this weekly series!
- 2 tablespoons canola oil
- 1 1/2 pounds ground pork
- 2 garlic cloves minced
- 2 tablespoons light brown sugar
- 1 teaspoon ground allspice
- 2 teaspoons ground coriander
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 2 teaspoons paprika
- 1 tablespoon Worcestershire sauce
- 1 lime zested and juiced
- 1 cup chicken stock
- 1 cup tomato sauce
- 4 brioche buns
- 8 slices Swiss cheese
- 1/2 cup sliced pickles
- mustard optional
- Heat the oil in a large skillet over medium-high heat then add in the pork, crumbling it up with a spatula as it cooks for 5-7 minutes.
- Lower the heat to medium and add in the garlic, brown sugar, allspice, coriander, kosher salt, black pepper, paprika, Worcestershire sauce, lime juice and lime zest, stirring and cooking for 2-3 minutes. and lime zest and juice.
- Add in the stock and tomato sauce stirring well then letting reduce for 5-7 minutes.
- Scoop onto toasted buns, top with Swiss cheese and another spoonful of the pork mixture with pickles and mustard on top (optional).