Cuban Sandwich (Cubano) with Citrus‑Marinated Roast Pork

Ingredients

• 5 lb Bone‑in pork shoulder (Remove skin, score fat)
• 4 cup Orange juice (Freshly squeezed)
• 2 cup Water (Room temperature)
• 0.5 cup Rice wine vinegar (For brine acidity)
• 0.5 cup Spiced rum (Adds depth to brine)
• 0.5 cup Kosher salt (For brine)
• 0.25 cup Brown sugar (Adds sweetness to brine)
• 1 head Garlic (for brine) (Finely minced)
• 2 stems each Fresh oregano, rosemary, thyme, sage (A few stems of each, roughly chopped)
• 3 Bay leaves (Whole)
• 0.5 cup Olive oil (For mojo)
• 3 Oranges (Zest and juice)
• 6 Limes (Zest, juice, and pulp)
• 2 tbsp Fresh oregano (for mojo) (Chopped)
• 0.5 cup Cilantro (Chopped)
• 0.25 cup Mint leaves (Chopped)
• 1 head Garlic (for mojo) (Finely minced)
• 2 tbsp Ground cumin (toasted) (Freshly toasted for aroma)
• 1 pinch Salt (To taste)
• 1 pinch Black pepper (Freshly ground)
• 4 Cuban bread loaves (Split lengthwise, soft interior, crusty exterior)
• 4 tbsp Butter (Softened for spreading and plancha)
• 8 Ham slices (Thinly sliced)
• 8 Swiss cheese slices (Thin slices)
• 2 tbsp Yellow mustard (For top half of bun)
• 1 cup Dill pickles (Thinly sliced)

Instructions

1. Make the brine

   In a large mixing bowl whisk together 4 cups orange juice, 2 cups water, ½ cup rice‑wine vinegar, ½ cup spiced rum, ½ cup kosher salt, ¼ cup brown sugar, the minced garlic head, a few stems each of oregano, rosemary, thyme and sage, and 3 bay leaves until the salt and sugar dissolve.

   Time: PT15M

2. Submerge the pork shoulder

   Trim the pork shoulder of skin, score the fat in a cross‑hatch pattern, then place it in the brine ensuring it is fully covered. Transfer the bowl to a large zip‑top bag or a covered container.

   Time: PT5M

3. Brine the pork

   Refrigerate the brining pork for at least 12 hours (up to 24 hours for deeper flavor).

   Time: PT12H

   Temperature: 4°C

4. Prepare the mojo sauce

   While the pork brines, zest and juice 3 oranges and 6 limes. In a bowl combine ½ cup olive oil, the citrus zest and juice, 2 Tbsp chopped fresh oregano, ½ cup chopped cilantro, ¼ cup chopped mint, the second head of minced garlic, a pinch of salt, a pinch of black pepper, and 2 Tbsp toasted ground cumin. Whisk until emulsified.

   Time: PT15M

5. Rub the pork with mojo

   Remove the pork from the brine, pat dry with paper towels, and coat it generously with the mojo sauce, making sure to get it into the scored fat pockets.

   Time: PT5M

6. Second refrigeration

   Cover the mojo‑rubbed pork and refrigerate for a minimum of 2 hours to let the flavors meld.

   Time: PT2H

   Temperature: 4°C

7. Roast the pork

   Place the pork on a wire rack set over a rimmed baking sheet. Roast in a pre‑heated oven at 350°F, basting once with remaining mojo, until the internal temperature reaches 165°F (about 2 ½ hours).

   Time: PT2H30M

   Temperature: 350°F

8. Rest the roast

   Remove the pork from the oven, tent loosely with foil, and let it rest for 15 minutes before slicing.

   Time: PT15M

9. Slice the pork

   Using a sharp knife, slice the rested pork shoulder into thin, bite‑size pieces suitable for sandwich layering.

   Time: PT5M

10. Prepare sandwich components

    Butter the cut sides of each Cuban loaf. In a hot plancha or cast‑iron grill pan melt a little butter and toast the bread, cut side down, until golden and crisp (≈3 min). In the same pan, quickly fry the ham slices until warmed through (≈2 min).

    Time: PT10M

    Temperature: Medium‑high heat

11. Assemble and grill the Cubanos

    On the bottom half of each toasted loaf spread a thin layer of yellow mustard, then layer pork slices, ham, Swiss cheese, and thin dill pickle slices. Top with the other half of the loaf, butter the outside, and press onto the hot plancha, pressing down with a heavy pan or sandwich press until the cheese melts and the bread is crisp (≈5 min total, flipping halfway).

    Time: PT5M

    Temperature: Very hot (plancha ~400°F)

Nutrition Facts

Calories

800

Protein

40 g

Carbohydrates

70 g

Fat

35 g

Fiber

3 g