Cuban Eggroll Recipe

Prepare marinade

In a bowl combine orange juice, lime juice, minced garlic, chopped oregano, ground cumin, smoked paprika, kosher salt, black pepper and olive oil. Whisk until combined.

Place pork shoulder in a large resealable bag or baking dish. Pour marinade over pork, add bay leaf, massage to coat, then refrigerate at least 4 hours or preferably overnight (up to 24 hours) to infuse flavor.

Preheat oven to 300°F (150°C). Remove pork from marinade (reserve marinade). Place pork in a roasting pan or Dutch oven with 1/2 cup reserved marinade and cover tightly with lid or foil.

Slow roast for 3 to 4 hours until pork is very tender and easily shredded with forks. Check after 3 hours; if liquid has evaporated, add up to 1/4 cup water or reserved marinade.

Remove pork from oven and let rest 10 minutes. Shred pork with two forks, discarding bay leaf. Toss shredded pork with 1/4 cup reserved juices to keep moist. Measure out 2 cups for filling; refrigerate remainder for other uses.

In a small bowl whisk together mayonnaise, Dijon mustard, grain mustard, lime juice, minced garlic, paprika, hot sauce (if using), salt and black pepper until smooth.

Taste and adjust seasoning — add more lime for brightness, more grain mustard for tang, or a pinch of sugar if you prefer slightly sweet balance. Refrigerate until assembly.

Set up an assembly station: eggroll wrappers on a clean surface, a small bowl with the flour-and-water slurry (mix flour and water to form a paste), shredded mojo pork, sliced Black Forest ham, Gruyère, house pickles, 2 tsp grain mustard, and mojo remoulade.

Lay one eggroll wrapper diamond-shaped with a corner pointing toward you. Brush the edges lightly with the flour slurry to seal.

In the lower third of the wrapper layer: 2–3 tablespoons shredded mojo pork (about 1/4 cup), one folded slice of Black Forest ham (or two halves), a thin line (~1 teaspoon) of grain mustard, 2 tablespoons of Gruyère (or enough to cover), and 1–2 tablespoons thinly sliced pickles. Dot 1 teaspoon mojo remoulade (you can omit if you want less sauce). Avoid overfilling — leave about 1 inch border on sides.

Fold the bottom corner up over the filling, tuck the filling gently, fold both side corners toward the center, then roll tightly away from you to the top corner. Seal edge with the flour slurry. Repeat to make 8 eggrolls.

Place rolled eggrolls seam-side down on a tray and refrigerate 15–20 minutes to firm up — this helps prevent unrolling while frying. For a baked option, brush with melted butter and bake at 400°F (200°C) for 15–18 minutes, turning once, until golden and crisp.

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1 inch and heat over medium-high heat to 350°F (175°C). If you don't have a thermometer, test with a small piece of wrapper — it should sizzle and brown in about 20–30 seconds.

Working in batches (do not crowd), gently place 2–3 eggrolls seam-side down into the hot oil. Fry 2.5–3.5 minutes per side, turning gently with tongs, until evenly golden brown and crisp. Total fry time ~6–8 minutes.

Transfer cooked eggrolls to a wire rack or paper towel-lined plate. If desired, lightly brush with melted butter for sheen and extra flavor.

Let rest 2 minutes, then slice each eggroll on the diagonal and serve hot with extra mojo remoulade for dipping.