| Level: | Easy |
| Total: | 2 hr |
| Prep: | 20 min |
| Inactive: | 40 min |
| Cook: | 1 hr |
| Yield: | 4 servings |
Ingredients
- 1 boneless pork shoulder (2 to 3 pounds)
- 1 1/2 cups fresh orange juice
- 1/2 cup fresh lime juice
- Zest of 1 lime
- Zest of 1 orange
- 3 tablespoons finely chopped fresh oregano
- 2 tablespoons finely chopped fresh cilantro
- 2 tablespoons finely minced garlic
- 2 teaspoons cumin
- 1 cup olive oil
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- 2 tablespoons canola oil
- 4 cups low-sodium chicken stock
- 2 bay leaves
- 1 sweet onion, rough chopped, medium/large size pieces
- Four 6-inch loaves Cuban bread
- 1/3 cup Dijon mustard
- 4 pickles, thinly sliced (about 20 slices)
- 12 ounces shaved deli ham
- 8 slices Swiss cheese
- 4 tablespoons olive oil
Instructions
- For the mojo marinade: Trim the pork shoulder, removing any excess fat, and tie. Make the mojo marinade by combining the citrus juices and zest, oregano, cilantro, 1 1/2 tablespoons of the garlic and the cumin in a large mixing bowl. Whisk in the olive oil. Place the tied roast into a resealable plastic bag and pour in the marinade. Sprinkle with salt and pepper. Allow to marinate for 30 to 40 minutes at room temperature. Once marinated, remove from the bag and wipe away any excess liquid. Reserve the marinade.
- For the pork roast: Preheat a 6-quart pressure cooker over medium-high heat. Add the canola oil to the pressure cooker pot and turn to high heat. Sear the roast on all sides. Then add the chicken stock, bay leaves, onions and the reserved marinade. Replace the lid and reduce the heat to low. Cook until the roast is tender, 30 to 45 minutes.
- Remove the roast, transfer to a cutting board and rest for 5 to 7 minutes. Slice thinly.
- For the Cuban sandwiches: Using a serrated knife, halve the Cuban loaves. Begin building the sandwiches. First, spread a thin layer of Dijon mustard onto the bread. Add 5 pickle slices, about 3 ounces of ham and a few slices of roasted pork. Top with 2 slices of the cheese. Finish with the top half of the Cuban loaf. Repeat with the remaining sandwiches.
- To serve: Heat a flat-top griddle pan to medium heat with the olive oil. Place the sandwiches on to the griddle pan and place a weighted cast-iron pan on top to press. Press the sandwiches until the bread is toasted and the cheese is melted, 2 to 3 minutes. Remove and cut in half. Secure with bamboo skewers and serve immediately.
Reviews
This sandwich was straight money!
A lot of work but totally worth it. So delicious!!
Staple in my house
Great sandwich. I am a Tampa Florida resident home of the Cuban sandwich. This is pretty good.
Loved!!! My daughter was so happy we learned how to make these at home! I got hoagie rolls and they worked great. There was a lot of broth left in the pot so we froze it for next time. Made exactly per the recipe.
The best! I don’t have a pressure cooker, so just braised the pork in my Dutch oven until very tender and made pulled pork. Amazing sandwich!
Fantastic Cubano. Can also use a nice fresh baguette if Cuban bread is not available in your area. The Mojo marinade makes it. Can also slow cook instead of pressure cook for similar results. Takes about 3-5 hours depending on your slow cooker.
This was great. Did it in the oven at 300 for about 2 hrs.
I am Cuban and I thought the flavor of the meat was great! I kept picking at the meat. When I was growing up, we had either a Portugese or Italian-like bread, not the Cuban bread that is frequently used now. My family enjoyed it even my son who is not a big fan of Cuban sandwiches. I also melted butter with the olive oil when grilling them.
Great!! I loved this recipe. Easy to make and had the right flavor. You could still tast that wonderfull pork. Only this I realy did different was I don’t use/nor want to use a pressure cooker. I roasted it off @290 for arround 3 hours. Served, Tyler Florence’s, black bean soup with it. Yummmers