Cubanos From Chef

Serves 1
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Directions

  1. 1Remove the skin and score the fat on a bone-in pork shoulder.
  2. 2Remove the skin and score the fat on a bone-in pork shoulder.
  3. 3Remove the skin and score the fat on a bone-in pork shoulder.
  4. 4Combine orange juice, water, rice wine vinegar, spiced rum, kosher salt, brown sugar, and minced garlic to make the brine.
  5. 5Combine orange juice, water, rice wine vinegar, spiced rum, kosher salt, brown sugar, and minced garlic to make the brine.
  6. 6Combine orange juice, water, rice wine vinegar, spiced rum, kosher salt, brown sugar, and minced garlic to make the brine.
  7. 7Add oregano, rosemary, thyme, and sage to the brine.
  8. 8Add oregano, rosemary, thyme, and sage to the brine.
  9. 9Add oregano, rosemary, thyme, and sage to the brine.
  10. 10Mix all ingredients with a whisk, then add bay leaves.
  11. 11Mix all ingredients with a whisk, then add bay leaves.
  12. 12Mix all ingredients with a whisk, then add bay leaves.
  13. 13Pour the brine over the pork, ensuring it is fully submerged, and refrigerate for a minimum of 12 hours.
  14. 14Pour the brine over the pork, ensuring it is fully submerged, and refrigerate for a minimum of 12 hours.
  15. 15Pour the brine over the pork, ensuring it is fully submerged, and refrigerate for a minimum of 12 hours.
  16. 16To make the mojo marinade, combine olive oil, the juice and zest of oranges, and the zest and juice of limes.
  17. 17To make the mojo marinade, combine olive oil, the juice and zest of oranges, and the zest and juice of limes.
  18. 18To make the mojo marinade, combine olive oil, the juice and zest of oranges, and the zest and juice of limes.
  19. 19Add fresh oregano, cilantro, and mint leaves.
  20. 20Add fresh oregano, cilantro, and mint leaves.
  21. 21Add fresh oregano, cilantro, and mint leaves.
  22. 22Add minced garlic, salt, pepper, and freshly ground cumin.
  23. 23Add minced garlic, salt, pepper, and freshly ground cumin.
  24. 24Add minced garlic, salt, pepper, and freshly ground cumin.
  25. 25Whisk to combine the mojo marinade.
  26. 26Whisk to combine the mojo marinade.
  27. 27Whisk to combine the mojo marinade.
  28. 28Remove the roast from its brine, pat it dry, and smother it in the mojo marinade.
  29. 29Remove the roast from its brine, pat it dry, and smother it in the mojo marinade.
  30. 30Remove the roast from its brine, pat it dry, and smother it in the mojo marinade.
  31. 31Cover and refrigerate for a minimum of 2 hours.
  32. 32Cover and refrigerate for a minimum of 2 hours.
  33. 33Cover and refrigerate for a minimum of 2 hours.
  34. 34Place the roast on a wire rack on a rimmed baking sheet, baste with the marinade, and roast at 350 degrees for about 2.5 hours, or until it registers 165.
  35. 35Place the roast on a wire rack on a rimmed baking sheet, baste with the marinade, and roast at 350 degrees for about 2.5 hours, or until it registers 165.
  36. 36Place the roast on a wire rack on a rimmed baking sheet, baste with the marinade, and roast at 350 degrees for about 2.5 hours, or until it registers 165.
  37. 37Fry up some ham and the slices of roast pork.
  38. 38Fry up some ham and the slices of roast pork.
  39. 39Fry up some ham and the slices of roast pork.
  40. 40Melt butter and toast the inside of sandwich.
  41. 41Melt butter and toast the inside of sandwich.
  42. 42Melt butter and toast the inside of sandwich.
  43. 43Layer the bottom half of the sandwich with the pork, ham, swiss cheese, and sliced dill pickles.
  44. 44Layer the bottom half of the sandwich with the pork, ham, swiss cheese, and sliced dill pickles.
  45. 45Layer the bottom half of the sandwich with the pork, ham, swiss cheese, and sliced dill pickles.
  46. 46Smear the top of the sandwich with yellow mustard.
  47. 47Smear the top of the sandwich with yellow mustard.
  48. 48Smear the top of the sandwich with yellow mustard.
  49. 49Spread butter on the top of the sandwich and on your plancha.
  50. 50Spread butter on the top of the sandwich and on your plancha.
  51. 51Spread butter on the top of the sandwich and on your plancha.
  52. 52Place sandwich on plancha and press.
  53. 53Place sandwich on plancha and press.
  54. 54Place sandwich on plancha and press.
  55. 55Remove from the plancha once browned and crispy and the cheese is melted.
  56. 56Remove from the plancha once browned and crispy and the cheese is melted.
  57. 57Remove from the plancha once browned and crispy and the cheese is melted.
  58. 58Slice on the diagonal, and dig in.
  59. 59Slice on the diagonal, and dig in.
  60. 60Slice on the diagonal, and dig in.

Ingredients

  • bone in pork shoulder
  • bone in pork shoulder
  • bone in pork shoulder
  • 4 cups orange juice
  • 4 cups orange juice
  • 4 cups orange juice
  • 2 cups water
  • 2 cups water
  • 2 cups water
  • 0.5 cup rice wine vinegar
  • 0.5 cup rice wine vinegar
  • 0.5 cup rice wine vinegar
  • 0.5 cup spiced rum
  • 0.5 cup spiced rum
  • 0.5 cup spiced rum
  • 0.5 cup kosher salt
  • 0.5 cup kosher salt
  • 0.5 cup kosher salt
  • 0.25 cup brown sugar
  • 0.25 cup brown sugar
  • 0.25 cup brown sugar
  • 1 head garlic
  • 1 head garlic
  • 1 head garlic
  • stems oregano
  • stems oregano
  • stems oregano
  • stems rosemary
  • stems rosemary
  • stems rosemary
  • stems thyme
  • stems thyme
  • stems thyme
  • stems sage
  • stems sage
  • stems sage
  • 3 bay leaves
  • 3 bay leaves
  • 3 bay leaves
  • 0.5 cup olive oil
  • 0.5 cup olive oil
  • 0.5 cup olive oil
  • 3 oranges
  • 3 oranges
  • 3 oranges
  • 6 limes
  • 6 limes
  • 6 limes
  • tablespoons oregano
  • tablespoons oregano
  • tablespoons oregano
  • 0.5 cup cilantro
  • 0.5 cup cilantro
  • 0.5 cup cilantro
  • 0.25 cup mint leaves
  • 0.25 cup mint leaves
  • 0.25 cup mint leaves
  • 1 head garlic
  • 1 head garlic
  • 1 head garlic
  • pinches salt
  • pinches salt
  • pinches salt
  • freshly ground pepper
  • freshly ground pepper
  • freshly ground pepper
  • 2 tablespoons freshly ground and toasted cumin
  • 2 tablespoons freshly ground and toasted cumin
  • 2 tablespoons freshly ground and toasted cumin
  • slices ham
  • slices ham
  • slices ham
  • slices swiss cheese
  • slices swiss cheese
  • slices swiss cheese
  • yellow mustard
  • yellow mustard
  • yellow mustard
  • 3 dill pickles
  • 3 dill pickles
  • 3 dill pickles
  • butter
  • butter
  • butter
  • pan cubano
  • pan cubano
  • pan cubano

Equipment

knifecutting boardbowlwhiskwire rackrimmed baking sheetplancha

Tips

  • For best results, use real Pan Cubano bread.
  • Marinate the pork for a minimum of 12 hours.
  • After marinating in the mojo marinade, refrigerate again for a minimum of 2 hours.