Cuban Sandwich
Cuban sandwiches A.K.A Cubanos are the chefs (and not just the movie) ultimate sandwich of choice. It is a cultural symbol of food that resonates with the heart of any foodie. 24-hour marinated pork in a mojo sauce, slow cooked for three hours, tenderly pulled apart, and put into a sandwich with mustard, pickles, ham, swiss cheese, smothered with butter and toasted to perfection. Delicious.!
Mojo Braised Pork Ingredients:
4-5lb (2–2.25gk) boneless pork shoulder or Boston butt
2 heads peeled garlic
2 shallots
Zest of 2 oranges
Zest of 3 limes
2 tbsp fresh oregano leaves
½ bunch fresh mint leaves
1 tbsp (5g) fresh ground cumin
2 whole Serrano chilies
1 cup olive oil
1½ tbsp (26g) kosher salt
1 cup (250ml) fresh lime juice or Seville orange juice
1 cup (250ml) fresh orange juice
Sandwich Ingredients:
2 slices Cubano bread (cut to the desired length)
Unsalted butter, softened, to coat
4 slices boiled ham
Yellow mustard, to coat
½–1 cup Mojo-braised Braised Pork
1–2 whole dill pickles, thinly sliced lengthwise
2–3 slices Swiss cheese
Mojo Braised Pork Method:
Prepare the mojo marinade. In a blender, add the shallots, garlic cloves, orange zest, lime zest, oregano leaves, mint leaves, fresh ground cumin, serrano chilies, olive oil, kosher salt, lime juice, and orange juice. Blend together at high speed until completely smooth.
Reserve 1 cup of the marinade and refrigerate, covered, until ready to use.
In a 1 pound resealable bag, place the pork shoulder and pour in the remaining mojo marinade to cover the meat. Seal the bag and marinate it in the refrigerator overnight.
Preheat the oven to 400°F (200°C). Remove the pork from the marinade, place it into a 7-quart (6.5 liters) Dutch oven. Pour in all of the marinades. The marinade should come about halfway up the pot, but if not, add a little bit of chicken stock.
Bake the pork, uncovered, for 10 minutes, then reduce the temperature to 350°F (180°C) and let it cook for 3 to 3½ hours, uncovered, turning occasionally to make sure all sides get browned.
Remove from the Dutch oven and place onto a cutting board to cool.
Take all the remaining caramelized mojo juice at the bottom of the Dutch oven (doing your best to leave the fat in the pot), and place it into a small bowl. Make sure there are no solids in the sauce.
In a large bowl using two forks, shred the meat and toss it together in the caramelized mojo sauce. Season to taste with salt. Use in Cubanos, on rice, in a quesadilla.
Sandwich Method:
Butter the inside of each slice of Cubano bread with unsalted butter. Place buttered-side down onto a cold pan over medium heat and let that toast.
While the bread toasts, in a separate pan add a little butter and melt to coat the bottom. Set to medium-high heat and sear off a few slices of ham. Make sure both sides are browning. Set to the side and keep warm.
Slice a whole pickle lengthwise.
Once the bread is toasted, generously coat the inside of each slice with yellow mustard. On the bottom slice, arrange the sliced pickles to cover, followed by a layer of the seared ham. Add a layer of roasted pork shoulder, and top with a generous amount of swiss cheese. [I like to torch the cheese and get the melting started] Top with the top of the bread.
Preheat a heavy cast-iron pan (which you’ll use to flatten the toasting sandwich). Generously coat the top and bottom of the bread with butter. Place the sandwich into a cold pan over medium heat. Place the preheated heavy cast-iron pan on top to press into the bread. Toast the sandwich until the bottom is golden, flip it, and place the cast-iron skillet back on and repeat the process. (A panini press will also work.)
Remove from the pan. Cut into two diagonal slices and enjoy.
