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Mojo Pork Cubano
Andre Lewis

Mojo Pork Cubano

A Cubano earns its pressed crust with roast pork, ham, Swiss, pickles and mustard—not a pile of unrelated deli meat. The citrus-garlic pork takes time, but the finished sandwich cooks in minutes. Press until the bread is crisp and the cheese has fused the layers.
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Prep Time 25 minutes
Cook Time 3 hours 25 minutes
Total Time 3 hours 50 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 lbs boneless pork shoulder
  • 1/3 cup orange juice
  • 3 tbsp lime juice
  • 4 garlic cloves minced
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 1/2 tsp kosher salt
  • 4 Cuban rolls or 7-inch soft French rolls
  • 8 oz thinly sliced fully cooked ham
  • 8 slices Swiss cheese
  • 12 lengthwise dill pickle slices
  • 1/4 cup yellow mustard
  • 2 tbsp unsalted butter softened

Method
 

  1. Heat the oven to 325°F and place the pork shoulder in a small covered baking dish.
  2. Whisk the orange juice, lime juice, garlic, cumin, oregano and salt, pour it over the pork and cover the dish tightly.
  3. Roast for 2 1/2 to 3 hours, turning once, until the pork reaches about 195°F and pulls apart with light pressure.
  4. Rest the pork for 10 minutes, shred all of it and moisten it with 1/4 cup of the roasting liquid.
  5. Split the rolls and layer each with mustard, Swiss, ham, warm roast pork, pickle slices and a second slice of Swiss.
  6. Close the sandwiches, spread the exteriors with butter and place them in a preheated sandwich press or heavy skillet over medium heat.
  7. Press for 3 to 4 minutes per side, weighting skillet sandwiches with a second pan, until deeply crisp and the center reaches 165°F.
  8. Cut each Cubano diagonally into 2 halves and serve immediately.