I’ve been keto for over 5 years and I’ve been making a keto Cuban pork shoulder that I would make into a Cuban ‘sandwich’ casserole. I would like to adapt this recipe to Cuban pork burritos(zero carb tortillas), but Swiss cheese and mustard haven’t meshed well.
Is there a different cheese you all could suggest? I attached the pulled pork recipe. I can also attach the keto Cuban “sandwich” casserole if anyone is interested.
Thank you for all the suggestions.
by CashDefault
3 Comments
I’d use something mild like monterrey jack.
You might have a few factors contributing to the Swiss and mustard not playing nice together.
Perhaps the white vinegar is throwing the flavor off when combined with the swiss cheese & mustard? If you have a grocery store with a decent international foods section, you might try replacing the vinegar with sour orange (Naranja Agria). It’s less than 1g of carbohydrate per tablespoon. Using that as a replacement for the vinegar might take the edge off of what I suspect might be a bitter taste you’re noticing when it’s all combined.
Next up, the mustard could be the issue. Yellow mustard is traditional when making a Cubano sandwich. Perhaps switching to a good Dijon mustard might help? My Cuban husband would say “heresy!”
If swapping out those ingredients aren’t options for you, maybe try using Baby Swiss which tends to be a milder version of Swiss cheese, or perhaps go with Muenster, or Butterkäse which has a more creamy, buttery flavor profile.
Something else to consider the role that both dill pickle slices and ham play when combining the Swiss and mustard. There’s something about the mild sweetness of ham and the tart of the pickle that adds to the overall flavor.
Last suggestion would be to forgo the traditional Cubano sandwich ingredients route. Use your pork recipe to make a burrito version of Pan Con Lechon. You take your delicious pork shreds, add a few grilled thin onion slices, drizzle a splash of mojo and roll up in a low carb tortilla. Adding cheese is up to you.
To get the Cubano sandwich taste without the bread, I cut a pork tenderloin open so it’s flat(ish), layer yellow mustard, ham, Swiss cheese, and sandwich sliced dill pickles. Roll it up, secure with toothpicks or cooking twine, sprinkle with paprika, and bake. It’s so simple and so good.