Recipe Background
This Amazing Cuban Casserole blends smoky pork, mustards, and Swiss, perfect for any celebration.
Years ago, I found myself on a daring adventure on the streets of Havana during my first trip abroad. The aroma of smoky pulled pork and sizzling Swiss cheese wafted through the vibrant marketplace, drawing me in like an alluring culinary siren. I suddenly felt a pang for home, yet excited by the unfamiliar. It was then that I stumbled upon a tiny, bustling eatery, where I tasted my first authentic Cuban sandwich. Back home, I tried to recreate that moment in the form of a casserole—layering shredded pork fresh from the slow cooker, with cream cheese for lushness, and a tangy kick from dill pickles.
Not long after, while celebrating a promotion, I decided to give this creation a spin for a celebratory dinner. Armed with kitchen confidence, I took a tip from a wise Cuban chef: blending a dab of Dijon with creamy richness for a familiar zing that surprised and delighted my friends. They joked about bringing the Caribbean to my small urban kitchen. That night, as we dug into layers of ham and Swiss, I was reminded that food can indeed transport us across continents, all from the comfort of our homes.
A key trick I learned along the way is to let the casserole rest for a few moments after baking. This slight pause allows the flavors to meld beautifully, ensuring each slice is as flavorful as the adventure it represents.
Ingredients
- 2 pounds pulled pork cooked and shredded into bite-sized pieces
- 4 ounces cream cheese
- 3 tablespoons Dijon mustard or yellow mustard
- 3/4 cup heavy cream
- 5 ounces dill pickles sliced
- 6 ounces ham or Canadian bacon thinly sliced
- 1 cup Swiss cheese shredded
Directions
- Preheat the oven to 400 degrees F.
- In a cast-iron, ovenproof skillet over medium heat, add the shredded pork, the cream cheese, the Dijon mustard, and the heavy cream and simmer, while stirring frequently, until the cream cheese has melted and the mixture is combined.
- Add 1/2 of the sliced pickles to the pork mixture and cook until the sauce has thickened.
- Top the pork mixture with the sliced ham, the Swiss cheese, and the remaining pickles and bake until the Swiss cheese is golden and bubbly, about 15-20 minutes.
- Serve.
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