Cuban Pork and Black Bean Melts with Mustard Dressing and Pickled Red Onions | Midwest Living

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Cuban Pork and Black Bean Melts with Mustard Dressing and Pickled Red Onions

Cuban Pork and Black Bean Melts with Mustard Dressing and Pickled Red Onions

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  • Makes: 8 servings
  • Yield: 8 sandwiches
  • Prep 30 mins
  • Slow Cook 8 hrs to 10 hrs (low) or 4 to 5 hours (high)
  • Broil 4 mins

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This recipe yields more cumin-spiced shredded pork than you'll need for a weeknight meal. Our advice: Store in the freezer for up to a month, then thaw and use in a quick chili.


  • 3 pounds boneless pork sirloin chops
  • 4 teaspoons ground cumin
  • 4 teaspoons paprika
  • 2 teaspoons ground black pepper
  • 2 cups halved and sliced yellow onion
  • 1/2 cup dry white wine
  • 2 bay leaves
  • 2 cloves garlic, minced
  • 2 tablespoons vegetable oil
  • 1 15 - ounce can reduced-sodium black beans, rinsed and drained
  • 1/2 cup plain fat-free Greek yogurt
  • 2 tablespoons yellow mustard
  • 8 slices marble rye bread
  • 8 slices reduced-fat Swiss cheese (about 6 ounces)
  • 1 recipe Pickled Red Onions


  1. Trim fat from meat. In a small bowl combine cumin, paprika, and black pepper. Sprinkle mixture evenly over meat; rub in with your fingers. Cut meat into 3- to 4-inch pieces.
  2. In a 4-quart slow cooker combine yellow onion, wine, bay leaves, and garlic. Top with meat; drizzle with oil. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
  3. Transfer meat to a large bowl. Use two forks, pull meat apart into shreds. Strain cooking liquid, discarding solids. Stir enough of the cooking liquid (1/3 to 1/2 cup) into shredded meat to moisten. Reserve half of the meat (about 3 cups) for another use.*
  4. Preheat broiler. In a large bowl combine the remaining shredded meat and black beans. In a small bowl combine yogurt and and mustard. Set aside.
  5. Arrange bread slices on a large baking sheet. Broil 3 to 4 inches from the heat about 2 minutes or until toasted, turning once. Spread bread slices with yogurt mixture. Spoon about 1/2 cup of the meat mixture onto each bread slice. Top with cheese. Broil about 2 minutes more or until cheese is melted. Top with Pickled Red Onions.


  • *Tip: To store shredded meat, transfer to an airtight container; cover. Store in the refrigerator for up to 3 days or freeze up to 1 month. Use the reserved meat to fill whole wheat buns or tortillas.

Pickled Red Onions


  • 1 large red onion, halved and thinly sliced (2 cups)
  • 1/2 cup red wine vinegar
  • 1 tablespoon sugar
  • 1/4 teaspoon salt


  1. In a medium bowl combine the onions, vinegar, sugar, and salt. Stir to combine well. Cover and let stand at room temperature for 1 1/2 hours, stirring occasionally. Chill for longer storage (up to 3 days). Drain before using.

Nutrition Facts

(Cuban Pork and Black Bean Melts with Mustard Dressing and Pickled Red Onions)

Servings Per Recipe 8, sodium (mg) 399, fiber (g) 5, Cobalamin (Vit. B12) (µg) 0, Trans fatty acid (g) 0, calcium (mg) 264, pro. (g) 33, Potassium (mg) 624, sugar (g) 5, vit. C (mg) 6, vit. A (IU) 446, iron (mg) 2, cal. (kcal) 350, Thiamin (mg) 0, chol. (mg) 69, Fat, total (g) 11, carb. (g) 30, Niacin (mg) 6, sat. fat (g) 4, Riboflavin (mg) 0, Polyunsaturated fat (g) 3, Folate (µg) 14, Monounsaturated fat (g) 2, Pyridoxine (Vit. B6) (mg) 0

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