Cubano Recipe

Make the mojo marinade

In a bowl, whisk together orange juice, lime juice, olive oil, minced garlic, cumin, oregano, salt, and black pepper until combined.

Marinate the pork

Place 1–1.5 lb pork shoulder or pork butt in a zip-top bag or shallow dish and pour marinade over. Refrigerate for at least 4 hours, preferably overnight.

Roast the pork

Preheat oven to 325°F (160°C). Place marinated pork in a roasting pan, cover with foil, and roast 3–4 hours until very tender and internal temperature reaches ~195°F (90°C). Remove foil for the last 30 minutes to brown. Let rest 15 minutes, then shred. Reserve slices or 8 oz sliced portion for sandwich and 4 oz pulled for additional filling.

Preheat pan or sandwich press

Heat a heavy skillet, griddle, or sandwich press over medium heat. Lightly butter the outside faces of the bread halves (about 1 tbs per side) or brush the grill with olive oil.

Layer the sandwich

Open each roll half. Spread 1 tbs yellow mustard on the bottom half. On top of the mustard place (in order) 4 oz sliced Cuban seasoned pork (thinly sliced), 4 oz roasted pulled pork, 3 oz Black Forest ham, then arrange 2 slices Swiss cheese over the meats, and top with 3 pickle slices. Place the top bread half on the stack and press lightly to compress.

Grill/press

Place the assembled sandwich on the preheated skillet or in the sandwich press. If using a skillet, set a heavy pan or foil-wrapped bricks on top to press. Cook 3–5 minutes per side, or until bread is golden brown and cheese is fully melted. If using a press, cook per press instructions until toasted and compressed (about 5–6 minutes).

Finish and serve

Remove sandwich from heat, let rest 1 minute, then slice in half diagonally. Serve immediately while warm so the cheese is melted and meats are hot.

If you prefer a stronger pickle flavor, use 4–6 small pickle slices per sandwich. For a more authentic Cuban, use Cuban bread and use lard or butter on the exterior for a crispier crust. Adjust mustard to taste.