Cuban sandwich with mojo pork

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This was my second time making this mojo (pronounced mo-ho) pork. I’ve ordered these a few times at restaurants and it’s always underwhelming so I figured I’d give it a try myself. From what I’ve gathered this isn’t the most traditional recipe but it’s citrus season so I decided to go crazy. I used blood oranges, minneola oranges, and lemons. I also wasn’t able to find Cuban bread so I used a bolillo roll. You want a bread with a soft crust because you’ll be flattening the sandwich then toasting it. I like cook the pork enough where I can still slice it without falling apart, the final temp was around 175 degrees. The bone didn’t slide out easily but after running a paring knife along the bone it came out easily.

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Making marinade with pre measured ingredients using mini glass bowls
Citrus for the mojo marinade
Pouring mojo marinade into gallon back with pork
Finished mojo pork
Finished Cuban sandwich

Ingredients

Mojo pork:
5lb pork shoulder
2 oranges, juiced
1 lime, juiced
1 lemon, juiced
1/4 cup mint, roughly chopped
1/4 cup cilantro, roughly chopped
4 garlic cloves, chopped
1 tbsp cumin
1 tbsp oregano
2 tbsp salt
1/4 cup neutral oil

Cuban sandwich:
Cuban bread or soft bread loaf or roll
Mojo pork
Smoked ham, thinly sliced
Swiss cheese
Yellow mustard
Kosher dill pickles, sliced lengthwise

Directions

Mojo pork:
1. Place the pork shoulder in a one gallon zip lock bag
2. Mix together the remaining ingredients then pour the marinade over the pork shoulder and close the bag
3. Marinate for a minimum of 2 hours or up to overnight. I’d recommend overnight for the best results.
4. Pre heat the oven to 300 degrees
5. Remove the pork from the marinade, pat dry, place on a baking sheet with a wire rack, cover the pork with a piece of tinfoil to prevent the mariande from burning
6. Roast for 4 hours covered, then increase the oven temperature to 375, roast for an additional hour
7. Remove from the oven, rest the pork shoulder for at least 20 minutes before cutting

Cuban sandwich:
1. Slice bread in half, slather each side with yellow mustard
2. Place a few slices of cheese, smoked ham, mojo pork, pickles, a few more slices of cheese, then top it off with the bread
3. Pre heat a cast iron pan, place the built sandwich in the pan, place a pan on top of the sandwich to smash the sandwich as flat as you can
4. Toast both sides of the bread, the goal is to heat the sandwich all the way through, slightly melt the cheese, and give the bread a nice crunch

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