Cuban Reuben
A delicious recipe from Chef Eric Greenspan.


  • 1/2 pound pork butt, diced
  • ½ gallon orange juice
  • 10 cloves garlic
  • 1 cup dijon mustard
  • 1 cup mayonnaise
  • 1 head red cabbage, shredded
  • 1 qt red wine vinegar
  • ½ cup salt
  • ¼ cup sugar
  • 4 spears of kosher dill pickles, chopped
  • ½ pound of sliced gruyere cheese
  • 8 slices of squaw bread, or dark marble rye
  • 3 oz butter


1) In a pressure cooker, combine pork, OJ, garlic and mustard. 


2) Seal and cook until tender, about 1 hour.  shred and cool.


3) Reduce the cooking liquid to a syrup and add to the mayonnaise.


4) Add the cabbage, vinegar, salt and sugar to a medium sauce pot.  Bring to a boil, cool, then strain. 


5) Butter the bread on one side.  on the other side, spread the mayonnaise. 


6) Add 2 oz of cheese, then 2 oz of pork, a handful of cabbage and some chopped pickle.

7) Spread the butter and mayonnaise


8) Cover with another piece of bread and grill.  Served warm.

Cuban Reuben - Home & Family

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