Nitrate & Nitrite Free 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
- 3 tbsp fresh lime juice
- 4 cloves garlic, minced
- 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)
- 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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