House Cubano Recipe
pulled Mojo pork, ham, swiss cheese, dill pickles
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Ingredients
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Pulled Mojo Pork
Sandwich Assembly
Method
Pulled Mojo Pork
- 1
Make mojo marinade
In a blender or food processor combine orange juice, lime juice, garlic, orange zest, lime zest, olive oil, ground cumin, dried oregano, kosher salt, and black pepper. Blend until mostly smooth (a few small garlic bits are fine).
- 2
Season and sear pork
Trim excess fat from the pork shoulder and pat dry. Rub the pork lightly with 1/2 teaspoon additional salt and a pinch of black pepper. Heat a large heavy-bottomed skillet over medium-high heat with 1 tablespoon oil. Brown the pork on all sides, about 3–4 minutes per side, to build flavor.
- 3
Braise the pork
Transfer the seared pork to a slow cooker or a deep oven-safe pot. Pour the mojo marinade over the pork, add the bay leaf and 1/2 cup water (enough to come up slightly but not submerge). Cover and cook: slow cooker on low for 6–8 hours or high for 3–4 hours; or in a 300°F (150°C) oven for 3–4 hours until pork is very tender and shreds easily.
- 4
Shred and reduce juices
Remove pork to a cutting board, discard bay leaf, and shred using two forks. Skim off any excess fat from the cooking liquid. If the liquid is thin, transfer to a saucepan and simmer over medium heat until reduced to a thicker sauce (about 8–12 minutes). Return shredded pork to the reduced mojo sauce and toss to coat. Taste and adjust seasoning with up to 1/2 teaspoon salt if needed.
Sandwich Assembly
- 5
Prepare rolls and condiments
Slice each roll horizontally but not fully through, leaving a hinge. Spread 1 teaspoon yellow mustard on the bottom half of each roll. Spread about 1 tablespoon softened butter on the outside of both top and bottom halves (this will be used for toasting).
- 6
Layer sandwiches
On the bottom half of each roll, layer 2 slices of ham, 1 cup (about 1) of the shredded mojo pork (divide the 4 cups across the 4 rolls), 2 slices Swiss cheese, and about 1/4 cup sliced dill pickles. Press the top half of the roll down to compact the fillings.
- 7
Grill or press
Heat a large skillet or griddle over medium heat. Place sandwiches seam-side down and then buttered outside faces down/up. Press each sandwich with a heavy pan, cast-iron press, or a sandwich press. Cook until the bread is golden brown and cheese is melted, about 3–4 minutes per side if using a skillet (flip carefully and press again), or 4–6 minutes total in a panini press. If using a skillet and the cheese needs extra melting, cover the pan for 1–2 minutes to capture heat.
- 8
Rest and serve
Remove sandwiches from the heat and let rest 1 minute, then slice in half. Serve warm so the mojo pork and melted Swiss are prominent.
