Cubano Recipe

Prepare and season pork

Trim excess fat from the pork shoulder and cut into 3–4 large chunks so it fits in your pot or slow cooker.

In a blender or food processor combine orange juice, lime juice, olive oil, minced garlic, chopped cilantro, cumin, oregano, black pepper and 1 1/2 teaspoons kosher salt. Blend until mostly smooth — a slightly pulpy sauce is fine.

Place pork pieces in a 4–6 quart slow cooker or Dutch oven. Pour the mojo mixture over the pork, add the bay leaf and 1/2 cup water or chicken stock. Turn the pork to coat.

If using a slow cooker: cook on low for 8 hours or on high for 4–5 hours, until pork is fall-apart tender. If using the oven/Dutch oven: cover and braise at 300°F (150°C) for 3–4 hours until very tender, turning once halfway through.

When pork is done, remove bay leaf and transfer pork to a cutting board. Using two forks, shred the meat into bite-sized pieces, discarding any large bits of fat. Return shredded pork to the cooking juices and stir to combine. Taste and adjust seasoning with additional salt if needed. Keep warm until assembling sandwiches.

In a small bowl whisk together mayonnaise, sriracha, 1/2 teaspoon lime juice and 1/4 teaspoon kosher salt until smooth. Taste and adjust heat or acidity as desired. Refrigerate until ready to use.

If the pulled pork has excess liquid, spoon off some of the cooking liquid so the sandwich won’t be soggy but leave enough to keep the pork moist (about 2–3 tablespoons per sandwich).

Split each ciabatta roll horizontally. Spread about 1 teaspoon Dijon mustard on the bottom half of each roll and spread 1 tablespoon sriracha mayo on the top half.

Layer on each bottom half: two slices ham, a generous 4–5 ounces (packed) of mojo pulled pork, 2 slices Swiss cheese (arranged to cover the pork), and 3 pickle slices lengthwise. Top with the top half of the roll, sriracha mayo side down.

Heat a large skillet or griddle over medium heat, or preheat a sandwich press/panini grill. Lightly butter the outside of each roll (about 1/2 tablespoon per sandwich total, spread on both exterior faces).

If using a skillet: place sandwiches in the skillet, press down firmly with a heavy spatula or another pan, and cook 3–4 minutes per side until bread is golden and cheese is melted. If using a sandwich press/panini: press for 4–6 minutes until the sandwich is heated through and cheese is fully melted.

Remove sandwiches from heat and let rest for 1 minute. Cut each sandwich in half on the diagonal and serve immediately.