The Goat Cuban Sandwich Recipe

Prepare and braise pork

Pat the pork shoulder dry and season all over with 1 1/2 tsp kosher salt and 3/4 tsp freshly ground black pepper. In a heavy Dutch oven or ovenproof pot, heat 1 tbsp olive oil over medium-high heat until shimmering. Brown the pork on all sides, about 3–4 minutes per side, to develop color. Remove pork and set aside.

Add the minced garlic to the pot and sauté 30 seconds until fragrant but not browned. Stir in ground cumin and dried oregano and toast 15 seconds. Deglaze with 1 cup fresh orange juice and 1/4 cup lime juice, scraping brown bits from the bottom.

Return the pork to the pot, add 1 cup chicken or pork stock and 2 bay leaves. Bring liquid to a simmer, cover, and transfer to a 300°F (150°C) oven. Braise until the pork is fork-tender, about 2 to 2 1/2 hours.

When pork is tender, remove from oven and transfer pork to a cutting board. Reserve 1/4 cup braising liquid (or pickle brine) for dipping later. Shred the pork with two forks, discarding bay leaves and any excessive fat. Taste and adjust seasoning with remaining 1/2 tsp kosher salt and 1/4 tsp black pepper if needed.

Fold shredded pork together with thinly sliced Virginia baked ham (8 oz) so each sandwich will have a mix of pork and ham. Keep warm in a covered dish or low oven (200°F / 95°C) until assembly.

Slice each roll horizontally to make 4 sandwiches. Spread 1/8 cup (2 tbsp) yellow mustard on the bottom half of each roll and, if using, 1 tbsp mayonnaise on the top half for balance (optional).

Layer the filling: place about 1/2 cup shredded braised pork mixed with ham on the bottom of each roll (approximately 6 oz combined meat per sandwich). Top the meat with 2 slices of Swiss cheese and 2 lengthwise slices of dill pickle per sandwich.

Close the sandwiches and lightly brush the outside of each roll with 1 tbsp softened butter (reserve remaining butter for remaining sandwiches).

Heat a griddle, cast-iron pan, or sandwich press over medium heat. If using a pan, place another heavy skillet or a foil-wrapped brick on top of the sandwich to press as it cooks.

Toast each sandwich 3–4 minutes per side (or 6–8 minutes total if pressing), until the bread is crisp and golden and the cheese has melted. If desired, after flipping once, brush the cut side with a tablespoon of reserved braising liquid or pickle brine to add moisture and extra flavor.

Remove sandwiches from the press and rest 1 minute. Cut each sandwich in half on the diagonal and serve immediately with any remaining pickle slices on the side.