Low FODMAP Cuban Sandwich (Cubano)
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Learn more →Ingredients
4 servings
For the mojo pork
- 2 lb boneless pork shoulder, trimmed
- 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. - 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp kosher salt
- ½ tsp black pepper
For the sandwiches
- 4 cuban rolls or soft hoagie rolls (about 8 inches each)
Chef's tipGluten-free breads hold together best when warmed or toasted. - 3 tbsp yellow mustard
- 8 oz thinly sliced deli ham
- 6 oz swiss cheese, thinly sliced
- 1 cup dill pickle slices
- 2 tbsp unsalted butter, softened
Instructions
- 1
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.
- 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. 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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