Capsaicin Free Classic Cubano Sandwich
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Learn more →Ingredients
4 servings
For the mojo pork
- 2 lb boneless pork shoulder
- ¼ cup fresh orange juice
- 3 tbsp fresh lime juice
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp olive oil
For the sandwiches
- 4 cuban rolls or soft hoagie rolls (about 6 inches each)
- 3 tbsp yellow mustard
Chef's tipUse the same amount. Dijon mustard is sharper and less vinegary, so taste and adjust as needed. - 8 oz thinly sliced swiss cheese
- 8 oz thinly sliced ham (such as glazed or smoked ham)
- 16 dill pickle slices
- 3 tbsp unsalted butter, softened
Instructions
- 1
In a small bowl, whisk together the orange juice, lime juice, garlic, cumin, oregano, salt, black pepper, and olive oil to make the mojo marinade. Place the pork shoulder in a zip-top bag or shallow dish, pour the marinade over it, and turn to coat. Seal and refrigerate for at least 8 hours or overnight.
- 2
Remove the pork from the refrigerator 30 minutes before cooking. Preheat the oven to 325°F (165°C). Transfer the pork and all of the marinade to a large oven-safe skillet or Dutch oven, cover tightly with a lid or foil, and roast for 2 hours 30 minutes to 3 hours, until the pork reaches an internal temperature of 195–205°F (90–96°C) on an instant-read thermometer and shreds easily when pressed with a fork.
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