Cubanos From Chef
Serves 1
Directions
- 1Remove the skin and score the fat on a bone-in pork shoulder.
- 2Combine orange juice, water, rice wine vinegar, spiced rum, kosher salt, brown sugar, and minced garlic to make the brine.
- 3Add oregano, rosemary, thyme, and sage to the brine.
- 4Mix all ingredients with a whisk, then add bay leaves.
- 5Pour the brine over the pork, ensuring it is fully submerged, and refrigerate for a minimum of 12 hours.
- 6To make the mojo marinade, combine olive oil, the juice and zest of oranges, and the zest and juice of limes.
- 7Add fresh oregano, cilantro, and mint leaves.
- 8Add minced garlic, salt, pepper, and freshly ground cumin.
- 9Whisk to combine the mojo marinade.
- 10Remove the roast from its brine, pat it dry, and smother it in the mojo marinade.
- 11Cover and refrigerate for a minimum of 2 hours.
- 12Place 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.
- 13Fry up some ham and the slices of roast pork.
- 14Melt butter and toast the inside of sandwich.
- 15Layer the bottom half of the sandwich with the pork, ham, swiss cheese, and sliced dill pickles.
- 16Smear the top of the sandwich with yellow mustard.
- 17Spread butter on the top of the sandwich and on your plancha.
- 18Place sandwich on plancha and press.
- 19Remove from the plancha once browned and crispy and the cheese is melted.
- 20Slice on the diagonal, and dig in.
Ingredients
- bone in pork shoulder
- 4 cups orange juice
- 2 cups water
- 0.5 cup rice wine vinegar
- 0.5 cup spiced rum
- 0.5 cup kosher salt
- 0.25 cup brown sugar
- 1 head garlic
- stems oregano
- stems rosemary
- stems thyme
- stems sage
- 3 bay leaves
- 0.5 cup olive oil
- 3 oranges
- 6 limes
- tablespoons oregano
- 0.5 cup cilantro
- 0.25 cup mint leaves
- 1 head garlic
- pinches salt
- freshly ground pepper
- 2 tablespoons freshly ground and toasted cumin
- slices ham
- slices swiss cheese
- yellow mustard
- 3 dill pickles
- butter
- 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.
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