Cuban Recipe
mojo pork, sliced cantimpalo style chorizo, jalapeño havarti cheese, house made pickles, mustard aioli
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Mojo Pork and Sandwich Components
Method
Preparation and Assembly
- 1
Marinate the Pork
In a blender, combine garlic, orange juice, lime juice, cumin, oregano, salt, and black pepper. Blend until smooth. Pour the marinade over the pork shoulder in a large bowl, cover, and refrigerate for at least 4 hours or overnight.
- 2
Cook the Pork
Preheat the oven to 300°F (150°C). Remove the pork from the marinade and place it in a roasting pan. Cover tightly with aluminum foil and roast for 4-5 hours, or until the pork is tender and easily shredded. Let it rest for 15 minutes before shredding.
- 3
Prepare the Mustard Aioli
In a mixing bowl, combine mayonnaise, Dijon mustard, and olive oil. Mix well until smooth and set aside.
- 4
- 5
Serve
Serve the Cuban sandwiches warm, with extra pickles on the side if desired.