This Cubano starts with pork shoulder marinated overnight in a bright, garlicky mojo of orange and lime juice, cumin, and oregano, then slow-roasted until it's fall-apart tender and deeply browned. Once shredded, that juicy pork gets layered with salty ham, melty Swiss, and plenty of tangy dill pickles, with a sharp swipe of yellow mustard tying every bite together. The whole thing gets pressed in a hot skillet with butter until golden and crisp on the outside and gooey in the middle — that classic Cubano crunch. It's a hearty, satisfying sandwich packed with contrast: rich pork, salty ham, sharp cheese, and bright acidity from the pickles and citrus marinade. This one's a great way to enjoy a true Cubano while keeping things gluten free.
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In a large zip-top bag or baking dish, whisk together the orange juice, lime juice, garlic, olive oil, cumin, oregano, salt, and black pepper. Add the pork shoulder, turning to coat on all sides. Seal and refrigerate for at least 8 hours or overnight.
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. Roast, covered, for 2 hours, then uncover and continue roasting for 30 minutes, until the pork is deeply browned on the outside and registers 195°F (90°C) on an instant-read thermometer — it should shred easily when pressed with a fork.
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