Low FODMAP Classic Cubano Sandwich
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the mojo pork
- 2 lb boneless pork shoulder
- ¼ cup fresh orange juice
Ingredient noteFreshly squeezed orange juice is low in FODMAPs in modest amounts, and this recipe works out to about 3 teaspoons per serving, so it is likely fine.
- 3 tbsp fresh lime juice
- 4 cloves garlic, minced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 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)
Chef's tipGluten-free breads hold together best when warmed or toasted. - 3 tbsp yellow mustard
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!