Pressed Cuban Recipe

Make the mojo and marinate

In a bowl, whisk together orange juice, lime juice, minced garlic, oregano, cumin, 1 tsp black pepper, 1.5 tsp sea salt and 2 tbsp olive oil. Place the 1.5 kg pork shoulder in a large resealable bag or nonreactive dish and pour the mojo over it. Refrigerate and marinate at least 4 hours, preferably overnight.

Slow roast the pork

Preheat oven to 140°C (285°F). Transfer pork and marinade to a roasting pan fat-side up. Cover tightly with foil. Roast low and slow for 4–5 hours, until internal temperature reaches 95°C (203°F) and pork is very tender and easily shredded. Remove from oven and let rest, still covered, 20 minutes. Shred pork and reserve juices. If desired, reduce some of the cooking liquid in a small saucepan over medium heat until slightly thickened, then toss shredded pork in a few tablespoons to keep moist and flavorful.

In a small saucepan combine 1 cup white vinegar, 1 cup water, 2 tbsp sugar, 1 tbsp kosher salt, 1 smashed garlic clove and 1/2 tsp peppercorns. Bring to a simmer until sugar and salt dissolve. Place 2 cups thinly sliced cucumbers or small pickles and a dill sprig in a jar. Pour hot brine over the vegetables, let cool to room temperature, then refrigerate at least 1 hour (overnight recommended) before using. Drain before assembling sandwiches.

First fry

Peel green plantains by cutting off the ends and slicing through the skin lengthwise in several spots; pry off the peel. Cut each plantain into 1 1/2-inch (3–4 cm) chunks. In a heavy skillet or deep pot, heat vegetable oil to 350°F (175°C). Fry plantain pieces in batches 3–4 minutes until slightly golden and softened. Remove to paper towels to drain.

Using a tostone press or the bottom of a flat heavy pan, flatten each fried plantain piece to about 1/4-inch thickness. Return flattened plantains to the hot oil and fry again 1–2 minutes until crisp and golden. Drain on paper towels and immediately sprinkle with 1 tsp kosher salt. Keep warm and serve alongside sandwiches.

Sauté aromatics

Heat 1 tbsp olive oil in a medium pot over medium heat. Add 1 cup diced yellow onion and sauté until translucent, about 5 minutes. Add 3 cloves minced garlic, 1 tsp ground cumin and 1/2 tsp smoked paprika; cook 30 seconds until fragrant.

Add 4 cups cooked black beans and 4 cups stock. Bring to a simmer, reduce heat and cook 10 minutes to meld flavors. Use an immersion blender to purée most of the soup, leaving some texture, or transfer half to a blender and blend until smooth, then return. Stir in 1 tbsp lime juice, season with 1 tsp salt and 1/2 tsp black pepper to taste. Keep warm and garnish with chopped cilantro when serving.

Prepare pork for sandwiches

If your mojo pork was prepared as the 1.5 kg roast above, portion out about 1.2 kg shredded pork for sandwiches and warm briefly in a skillet with 1–2 tbsp reserved pan juices. Season with 1/2 tsp salt and 1/4 tsp black pepper if needed.

Prep bread

Preheat a griddle or large skillet over medium heat. Butter the cut faces of each of the 8 pieces of Cuban bread (about 2 tbsp per side total) lightly. Spread 1 tbsp whole-grain mustard on the bottom half of each roll.

Assemble sandwiches

Assemble each sandwich: on the mustard-coated bottom half layer about 150 g warm shredded mojo pork, followed by 25 g (about 2–3 slices) Black Forest ham, then top with 25 g Gruyère slices (or enough to cover), and finish with about 2 tbsp drained house pickles. Top with the other bread half.

Brush the griddle with 1 tbsp olive oil or preheat a sandwich press/panini press. Place sandwiches on griddle and press with a heavy pan or use a sandwich press. Cook 3–4 minutes per side (or 5–6 minutes in press) until bread is golden brown and cheese is melted, flipping and re-pressing as needed. If using a heavy skillet as a press, weigh down with another skillet. Transfer pressed sandwiches to a cutting board and let rest 1–2 minutes, then slice in half.

Serve

Serve each sandwich with a bowl of warm black bean soup and a side of 3–4 plantain tostones. Optionally garnish soup with cilantro and a lime wedge. Makes 8 sandwiches.