Cuban American Pork Sandwich (Cubano)

Cuban American Pork Sandwich (Cubano)

These pork sandwiches are perfect for large gatherings like the Super Bowl or FIFA World Cup games, tailgating parties and any other excuse to whip out the panini press or plancha. The recipe for a quick-cook mojito pork roast mojito is adapted from Chef Roy Choi's recipe used in the movie "Chef".

5 from 2 votes

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Course: Brunch, Lunch, Snack

Cuisine: American, American South, Caribbean, Cuba, North American

Prep Time: 15

Cook Time: 2 30

Marinate: 12

Total Time: 14 45

Servings:

Author: My Hungry Traveler

Equipment

Roasting pan
Large skillet or panini press
Pastry brush
Large bowl
Instant read thermometer

Ingredients

Pork Marinade

⅔ cup Extra-virgin olive oil
1½ tbsp Orange zest, fine
½ cup Orange juice
½ cup Lime juice
7 cloves Garlic, minced
⅔ cup Cilantro, lightly chopped
¼ cup Mint leaves, chopped
1 tsp Dried oregano
1 tsp Ground cumin
1 tsp Each: salt and black pepper
4-6 lb Boneless pork shoulder (Boston butt)

Sandwich

2 large Loaves French bread or challah cut into three 6-inch slices each. Large sub rolls will also work.
12 slices Baked ham
12 slices Mojo pork, cut thin
6 slices Swiss cheese, thin
¼ cup Butter, melted
6 tbsp Yellow mustard
12 slices Dill pickles, long thin slices

US Customary - Metric

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Instructions

Make Mojo Pork Roast

Combine all the marinade ingredients in a large bowl. Add pork and cover with marinade. Transfer everything to a resealable plastic bag. Seal and massage marinade into the meat. Place bag in the bowl and move to the refrigerator to marinate for 12 to 24 hours.
When done marinating, preheat oven to 425°F (220°C). Discard marinate and tie roast into a roll using 4 pieces kitchen twine. Set pork roll fat side up on a rack set in a roasting pan.
Roast in oven for 30 minutes and baste with pan juices. Reduce heat to 375°F (190°C). Roast another 90 to 120 minutes until an instant read thermometer registers 160°F (71°C). Move to a cutting board and cover loosely with foil for 30 minutes. Cut off twine. Cut 12 thin slices.

Make Sandwich

Heat griddle, large skillet or panini press to medium. Cook ham and pork slices for 30 seconds on each side. Transfer to a plate. Generously butter inside side of bread and toast on griddle/press until lightly browned, 1-2 minutes. Transfer bread to a work surface and layer bottom of the buns with pork, ham, cheese and 2 pickles. Brush inside of top bun and close sandwiches,
Generously butter outside of sandwiches, place on press and close. Cook until cheese melts and outsides are browned, about 3 minutes. Transfer to a cutting board.
If using a griddle or large skillet instead of a press, cover cooking sandwiched with a baking sheet weighed down by cans or place another heavy skillet atop to compress sandwiches. Cook for 3 minutes, flip and cook pressed for another 3 minutes.
Transfer toasted sandwiches to a cutting board, slice diagonally, and serve.

Nutrition