Cubano Recipe

Make marinade

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

Place pork shoulder in a resealable bag or nonreactive container. Pour marinade over pork, pressing to coat. Refrigerate and marinate at least 4 hours, preferably overnight (8–12 hours) for best flavor.

When ready to cook, preheat oven to 150°C (300°F). Remove pork from marinade (reserve marinade). Pat pork dry with paper towels and place in a roasting pan. Roast low and slow for 2½–3 hours, or until pork reaches internal temperature of 90°C (195°F) and is easily shreddable.

Once cooked, transfer pork to a cutting board and let rest 15 minutes. Shred with two forks, then return to the roasting pan. Optionally simmer reserved marinade for 5 minutes and toss with shredded pork to moisten and concentrate flavor. Keep warm until assembly.

While pork marinates or cooks, make quick pickles. Thinly slice cucumbers and place in a jar or bowl. In a small saucepan combine white vinegar, water, sugar, salt, smashed garlic, and peppercorns. Bring to a simmer until sugar dissolves, about 2–3 minutes. Remove from heat and pour hot brine over cucumber slices. Let cool to room temperature, then refrigerate at least 30 minutes (longer for stronger flavor).

Peel plantain and cut into 1/2-inch pieces. In a small skillet, heat neutral oil over medium heat to 175°C (350°F) or until shimmering. Fry plantain pieces in batches until soft and golden, about 3–4 minutes per batch. Transfer to paper towel to drain and cool slightly.

In a blender or food processor combine fried plantain pieces, mayonnaise, lime juice, minced garlic, smoked paprika, and salt. Blend until very smooth, scraping down sides as needed. Taste and adjust salt or lime. Refrigerate until assembly. Note: if a thinner aioli is desired, add 1–2 tablespoons water or olive oil and blend.

Slice the Cuban loaf horizontally, keeping halves attached if desired. Lightly butter the outside cut faces of both halves (butter will be on the outside of the sandwich for grilling).

Spread about half of the plantain aioli on the bottom half of the loaf and spread mustard on the top half (adjust quantities to taste).

Layer ingredients in this order on the bottom half: a portion of shredded mojo pork (about 200–250 g), then a layer of hickory-smoked ham (≈100 g), then salami (≈50 g), followed by sliced house pickles (≈50 g), and finally cover with Swiss cheese slices to fully cover the filling. Reserve remaining pork/ham/salami for additional sandwiches or to refill as needed. Press sandwich gently to compact.

Preheat a sandwich press or heavy skillet/griddle over medium heat. If using a skillet, place a second heavy pan or a foil-wrapped brick on top of the sandwich to press. Grill the sandwich, pressing occasionally, until bread is golden brown and cheese is fully melted, about 4–6 minutes per side with pressing (total 6–10 minutes). If using a panini press, cook until golden and heated through, about 4–6 minutes.

Remove from heat and let rest 1 minute. Slice sandwich into 2–4 portions and serve hot with extra plantain aioli and pickles on the side.