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Cuban Sandwich (Cubano) with Citrus‑Marinated Roast Pork
A step‑by‑step recreation of the classic Cuban Cubano sandwich. The pork shoulder is brined in orange‑rum brine, marinated in a bright mojo, slow‑roasted, then layered with ham, Swiss cheese, pickles, mustard and butter‑toasted Cuban bread. Perfect for a hearty lunch or dinner.
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Cost Breakdown
Critical Success Points
- • Brining the pork for at least 12 hours
- • Rubbing the pork with mojo and refrigerating for a second 2 hour period
- • Roasting to an internal temperature of 165°F
- • Press‑grilling the assembled sandwich until the cheese fully melts and the bread is crisp
Safety Warnings
- • Handle raw pork with separate cutting board and wash hands thoroughly after contact
- • Use oven mitts when removing hot roasting pan
- • Be cautious when zesting citrus; the zest can irritate eyes
- • Hot oil and butter can cause burns; keep a lid nearby
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