Corners Cuban Recipe
Roast Pork, ham, swiss cheese, pickles, mustard
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Ingredients
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Roast Pork
Sandwich
Method
Roast Pork
- 1
Make mojo marinade
In a blender or food processor, combine the garlic, orange juice, lime juice, olive oil, dried oregano, ground cumin, kosher salt and black pepper. Blend until mostly smooth to form a loose mojo. Reserve.
- 2
- 3
Roast
Preheat oven to 325°F (163°C). Cover the roasting pan tightly with a lid or foil and roast for about 2 to 2.5 hours. Then remove the cover and continue roasting until the pork is very tender and reaches about 195°F (90°C) internal (total roast time ~3 to 3.5 hours depending on size). The meat should pull apart easily with a fork.
- 4
Rest and shred
Remove pork from oven, transfer to a cutting board and tent loosely with foil. Let rest 20 minutes. Discard the bay leaf. Using two forks or your hands (wear gloves if preferred), shred the pork into bite-sized pieces. Spoon some of the pan juices over the shredded meat to keep it moist (reserve extra juices for reheating if desired).
Sandwich
- 5
Prepare bread and spread
Slice each Cuban roll horizontally to open like a sandwich. Spread 1 tablespoon of yellow mustard on the cut surface of each top and bottom piece (about 2 tbs per sandwich total).
- 6
Layer ingredients
On the bottom half of each roll layer: 2 oz (about 2 slices) of roasted ham, a generous portion of shredded roast pork (about 3/4 cup per sandwich), 3 pickle slices spaced along the length, and 2 oz (about 2 slices) of Swiss cheese on top. Place the top half of the roll over the cheese.
- 7
Butter exterior
Lightly butter the outside of each sandwich (about 1 tbs total per sandwich, spread on the top and bottom crusts). This will help crisp and brown the bread when pressed.
- 8
Press and grill
Heat a panini press or a large heavy skillet (cast iron) over medium heat. If using a skillet and no press: place the sandwich in the skillet, then place a second skillet or a foil-wrapped heavy oven-safe skillet on top of the sandwich and weigh it down with a 2–4 lb weight or canned goods to press. Cook for 3–5 minutes per side (or 4–6 minutes total in a panini press) until the bread is golden-brown and the cheese is fully melted. If using a skillet and pressing, flip once halfway through and reweight immediately. Reduce heat slightly if bread is browning too quickly before the cheese melts.
- 9
Rest and serve
Remove sandwiches from the press, let rest 1–2 minutes, then slice each sandwich in half on the diagonal. Serve hot. If you reserved pan juices, spoon a little over the shredded pork on the sandwich for extra flavor and moisture.
