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

Ingredient Substitutions

• Instead of Bone‑in pork shoulder: Pork butt, Pork loin
• Instead of Orange juice: Store‑bought 100% orange juice
• Instead of Rice wine vinegar: Apple cider vinegar
• Instead of Spiced rum: Dark rum
• Instead of Kosher salt: Sea salt
• Instead of Brown sugar: White sugar
• Instead of Garlic (for brine): Garlic powder (1 tsp)
• Instead of Fresh oregano, rosemary, thyme, sage: Dried herbs (1 tsp each)
• Instead of Olive oil: Vegetable oil
• Instead of Oranges: Bottled orange juice and zest
• Instead of Fresh oregano (for mojo): Dried oregano (1 tsp)
• Instead of Cilantro: Parsley
• Instead of Mint leaves: Basil
• Instead of Garlic (for mojo): Garlic powder (1 tsp)
• Instead of Ground cumin (toasted): Regular ground cumin
• Instead of Cuban bread loaves: French baguette
• Instead of Butter: Margarine
• Instead of Ham slices: Cooked pork shoulder
• Instead of Swiss cheese slices: Provolone
• Instead of Yellow mustard: Dijon mustard
• Instead of Dill pickles: Bread and butter pickles

Equipment Needed

• Large mixing bowl
• Whisk
• Chef’s knife
• Cutting board
• Measuring cups and spoons
• Roasting pan
• Wire rack
• Rimmed baking sheet
• Plancha or cast‑iron grill pan
• Spatula
• Tongs
• Zester or microplane (optional)

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• Use a heavy cast‑iron grill pan for the best plancha effect
• Let the roasted pork rest at least 15 minutes to retain juices
• A light drizzle of the leftover mojo on the assembled sandwich adds extra brightness
• If you can’t find Cuban bread, a soft baguette with a thin crust works in a pinch

Troubleshooting

Storage

Refrigerator: Cooked pork can be stored in an airtight container for up to 4 days. Assembled sandwiches are best eaten fresh.

Freezer: Pork shoulder can be frozen raw (unbrined) for up to 3 months; cooked pork slices freeze well for 2 months.

Room temperature: Bread stays fresh at room temperature for 1‑2 days; keep it in a paper bag to retain crust.

Make-Ahead Tips

• The brine can be prepared up to 2 days in advance
• Mojo sauce keeps well refrigerated for 3 days
• Roasted pork can be cooked a day ahead and sliced thin for quick assembly
• Toast the bread just before assembling to avoid sogginess

Frequently Asked Questions