This version of the Cuban favorite uses pumpkin pie spice and chili powder to make short work of the usual long list of spices that go into traditional picadillo. Round out the meal with a side of sweet potato chips.
8 servings (serving size: 1 sandwich)
Cook onion, garlic, and pork in a large nonstick skillet over medium-high heat 5 minutes or until browned, stirring to crumble. Drain and return mixture to pan. Stir in raisins and next 5 ingredients (through tomatoes). Reduce heat, and cook 5 minutes, stirring occasionally. Stir in olives. Spread about 2/3 cup picadillo mixture on bottom half of each bun; cover with top half of bun.