Name: 14 Mill Market | Food Halls Cubano Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 2 servings
Cuisine: Cuban
Ingredients: 1 unit Cuban bread or soft white bread (substitute: bolillo or French roll); 8 oz Deli roasted pork (mojo-marinated, warm or room temperature); 4 oz Sweet ham (thinly sliced); 4 slices Swiss cheese (sliced); 6 slices Dill pickle slices; 2 tbs Yellow mustard; 2 tbs Butter (softened) or olive oil; 1 lb Pork shoulder or Boston butt (boneless); 1 cup Fresh orange juice; 1 tbs Fresh lime juice; 4 cloves Garlic (minced); 2 tbs Olive oil; 1 tsp Dried oregano; 0.5 tsp Ground cumin; 1 tsp Salt; 0.5 tsp Black pepper

Method

Mojo-marinated pork (if making pork at home)

Make marinade

Whisk together orange juice, lime juice, minced garlic, olive oil, oregano, cumin, salt, and black pepper in a bowl.

Marinate pork

Place the pork in a zip-top bag or shallow dish and pour the marinade over it. Seal and refrigerate for at least 2 hours, preferably overnight (up to 12 hours) to let flavors penetrate.

Roast or braise

Preheat oven to 325°F (160°C). Remove pork from marinade (reserve marinade). Place pork in a roasting pan, cover tightly with foil, and roast for 2 to 2.5 hours until fork-tender (internal temp ~195°F/90°C). Alternatively, braise on the stovetop over low heat in a covered pot for similar time.

Reduce marinade (optional)

While pork rests, pour the reserved marinade into a small saucepan and simmer 5–8 minutes to reduce and cook the raw garlic and juice. Set aside to use as an extra sauce.

Shred pork

Let pork rest 10–15 minutes. Using two forks, shred the meat and, if desired, toss with a few tablespoons of the reserved reduced marinade for moistness and extra flavor.

Sandwich assembly & grilling

Slice the Cuban bread horizontally to create a top and bottom. If using a long loaf, cut into sandwich-sized portions first (about 8–10 inches).

Spread yellow mustard evenly on the inside of both bread halves.

Layer ingredients on the bottom half in this order: half the Swiss cheese slices (to create a barrier), then the warm shredded or sliced roast pork (about 8 oz per sandwich), then the sliced ham, then the dill pickle slices evenly across the meat. Top with remaining Swiss cheese slices. The cheese on both top and bottom helps everything bind when pressed.

Place the top half of the bread on the sandwich and press gently to compress.

Brush the outside of both top and bottom of the sandwich lightly with softened butter or olive oil. This promotes browning when grilling.

Heat a sandwich press, panini maker, or heavy skillet/griddle over medium heat. If using a skillet, place a heavy weight (another pan or a foil-wrapped brick) on top to press the sandwich. Place the sandwich in the press or skillet and cook 3–5 minutes per side until the bread is golden-brown, the cheese is melted, and the sandwich is warmed through. If using a press, cook 4–6 minutes until compressed and browned.

Transfer the sandwich to a cutting board and let rest 1 minute. Cut into individual servings (diagonally or into portions) and serve immediately. If you prepared reduced marinade, drizzle a little over the pork before serving for extra moisture and flavor.