Support Cubano Recipe

Prepare marinade

In a bowl, whisk together orange juice (1 cup), lime juice (1/4 cup), 2 tablespoons olive oil, minced garlic (6 tbs), chopped cilantro (1/4 cup), cumin (1 tsp), oregano (1 tsp), 1.5 tsp salt and 1 tsp black pepper until combined.

Marinate pork

Place the 2 lb pork shoulder in a resealable bag or container and pour the marinade over it. Massage the marinade into the meat, seal, and refrigerate for at least 2 hours or preferably overnight.

Cook pork

Preheat oven to 300°F (150°C). Transfer pork and marinade to a dutch oven or baking dish, cover tightly with a lid or foil. Roast for 3 to 3.5 hours until meat is very tender and shreds easily (internal temp ~195–205°F). Alternatively, cook in a slow cooker on low for 6–8 hours.

Shred and finish

Remove pork from oven, transfer to a cutting board, and shred with two forks, discarding excess fat. Skim or spoon some cooking liquid into the shredded pork (about 1/2 cup) to keep it moist and taste for seasoning; adjust with salt and pepper if needed. Keep warm.

Preheat oven to 425°F (220°C). Halve or leave small roma tomatoes whole depending on size. Toss tomatoes with 1 tablespoon olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Arrange on a baking sheet cut-side up and roast 20–25 minutes until softened and slightly caramelized. Remove and cool slightly.

In a small saucepan combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tablespoon sugar, 1/2 teaspoon salt and 1/2 tsp peppercorns. Heat until sugar and salt dissolve, then remove from heat. Place thinly sliced red onion and cucumber in a jar or bowl and pour hot brine over them. Let cool to room temperature, then refrigerate at least 30 minutes (can be made several hours ahead).

In a blender or food processor combine 3 tablespoons minced garlic, 1/2 cup fresh orange juice, 1/4 cup lime juice, 1/4 cup olive oil, 1/4 cup chopped cilantro, 1/2 tsp cumin, 1/2 tsp oregano, 3/4 tsp salt and 1/4 tsp black pepper. Blend until emulsified and slightly chunky. Taste and adjust acidity/salt. Chill until assembly.

Split the 4 rolls horizontally. Butter the cut sides lightly with softened butter.

Layer on the bottom half: a couple of slices of ham (about 2 oz per sandwich), about 3/4 cup warm pulled pork per sandwich (divide shredded pork evenly), 2 slices provolone (approx 2 oz), roasted tomato pieces (2–3 pieces per sandwich), a small handful of fresh spinach, a tablespoon or so of sliced pepperoncini, and a generous spoonful (about 3 tablespoons) of mojo sauce. Top with pickled red onion and cucumber to taste (about 2 tablespoons each).

Place the top half of the roll over the fillings. Heat a large skillet or sandwich press over medium heat. Place sandwiches buttered-side-down in the skillet, press lightly with a spatula or press, and cook 2–3 minutes until bottom is golden. Flip and cook another 2–3 minutes until cheese melts and bread is toasted. If using an oven, place assembled sandwiches on a sheet and bake at 375°F (190°C) for 8–10 minutes until cheese melts and bread is crisp.

Slice sandwiches in half and serve hot with extra mojo on the side and pickles if desired.