This Iconic Miami Cuban Sandwich Is the Gold Standard

Ingredients

• 250 g Active Sourdough Starter (Made from 120 g water, 120 g bread flour, half a packet instant yeast, fed with 30 g flour and 30 g water; kept refrigerated)
• 160 ml Orange Juice (Freshly squeezed from about three oranges)
• 80 ml Lime Juice (Freshly squeezed from three limes)
• 120 ml Olive Oil (Extra‑virgin, for the pork marinade)
• 1 tbsp Dried Oregano (Mexican oregano preferred)
• 1 tbsp Onion Powder
• 1 tbsp Garlic Powder
• 1 tsp Coriander
• 1 tsp Cumin
• 1 tsp Black Pepper (Freshly cracked)
• 1 Bay Leaf
• 12 Garlic Cloves (6 whole, 6 grated)
• 4 lb Pork Butt (Boneless, Skinless) (Trim excess fat after cooking; yields about four sandwiches)
• to taste Salt (Season pork directly after coating with marinade)
• 450 g Bread Flour (High‑protein flour for Cuban bread)
• 45 g Lard (Room temperature, renders crisp crust)
• 15 g Sugar
• 2.5 g Instant Yeast (Half a standard 7 g packet, used for dough)
• 225 g Warm Water (Approximately 95°F (35°C))
• 8 Tomatillos (Fresh, husks removed and rinsed)
• 1/3 White Onion (Approximately 50 g, diced)
• 2 Garlic Cloves (Smash for salsa verde)
• 30 ml Lime Juice (From one lime, added to salsa)
• 1 Serrano Pepper (Only cheeks, seeds removed for mild heat)
• 2 tbsp Fresh Cilantro (Chopped)
• 1 Avocado (Ripe but firm, flesh diced)
• 1 tbsp Olive Oil (For salsa verde)
• 4 slices Swiss Cheese (Thin slices, two per sandwich)
• 4 slices Deli Ham (Folded in sandwich)
• 8 Pickle Slices (Thinly sliced dill pickles)
• 2 tbsp Yellow Mustard (Spread on both halves of the bread)
• 2 tbsp Softened Lard (For brushing top of sandwich before griddling)

Instructions

1. Prepare Sourdough Starter

   Combine 120 g water, 120 g bread flour, and half a packet (≈2.5 g) instant yeast in a tall container. Add 100 g of existing starter if you have one, then stir until fully incorporated. Cover and refrigerate overnight.

   Time: PT10M

2. Make Moho Marinade

   In a large bowl combine 160 ml fresh orange juice, 80 ml lime juice, 120 ml olive oil, 1 tbsp dried oregano, 1 tbsp onion powder, 1 tbsp garlic powder, 1 tsp coriander, 1 tsp cumin, 1 tsp freshly cracked black pepper, 1 bay leaf, 6 whole garlic cloves and 6 grated garlic cloves. Stir well.

   Time: PT15M

3. Marinate Pork Butt

   Pat the 4 lb pork butt dry. Generously season with salt, then toss in the moho marinade until the meat is completely coated, looking like a frosted doughnut. Transfer to a zip‑bag, squeeze out excess air, seal 2/3 full, and refrigerate. Flip the bag every few hours for even coverage.

   Time: PT20M

4. Preheat Oven for Pork

   Set oven to 300°F (150°C) and place a Dutch oven or roasting pan inside to preheat.

   Time: PT15M

   Temperature: 300°F

5. Roast Pork Low and Slow

   Remove pork from the bag, place in a parchment‑lined roasting pan, cover with another piece of parchment, and roast for 4 hours. After 3 hours, remove the top parchment, raise oven temperature to 350°F (175°C) and continue roasting until internal temperature reaches 170‑175°F (77‑80°C).

   Time: PT4H30M

   Temperature: 300°F then 350°F

6. Prepare Salsa Verde (Optional)

   Rinse 8 tomatillos, remove husks, and quarter. In a blender combine tomatillos, 1/3 white onion, 2 garlic cloves, juice of one lime, 1 serrano pepper (seeds removed), a handful of cilantro, 1 ripe avocado, 1 tbsp olive oil, and salt to taste. Blend until smooth.

   Time: PT15M

7. Make Cuban Bread Dough

   In the stand mixer bowl add 225 g warm water, 2.5 g instant yeast, and 15 g sugar. Mix briefly, then gradually add 450 g bread flour while the mixer runs on low. Add 250 g of the active starter, 45 g room‑temperature lard, and continue mixing. After 10 minutes increase speed and knead for another 5 minutes. Finally add 15 g salt and mix until fully incorporated and the dough is smooth.

   Time: PT30M

8. First Rise

   Cover the dough bowl with a damp towel and let rise in a warm spot until doubled, about 1 hour.

   Time: PT1H

9. Shape and Second Rise

   Turn dough onto a lightly floured board, gently degas, and divide into two equal pieces. Flatten each piece into a long rectangle, fold a third of the dough over itself, rotate, and repeat to form a long strip about the length of a sheet tray. Transfer each strip onto a parchment‑lined sheet tray, cover with cling wrap, and let rise for 4 hours.

   Time: PT4H15M

10. Preheat Oven for Bread

    Increase oven temperature to 400°F (200°C) while the dough is on its second rise.

    Time: PT15M

    Temperature: 400°F

11. Bake Cuban Bread

    Spritz the tops of the loaves lightly with water, then bake for 25‑30 minutes until golden brown and the interior sounds hollow when tapped.

    Time: PT30M

    Temperature: 400°F

12. Finish Pork

    Remove the pork from the oven. If still slightly tough, cover and return to 350°F for another 30 minutes. Let rest 10 minutes, then shred, discarding excess fat and gristle. Mix in any pan juices for extra flavor.

    Time: PT40M

    Temperature: 350°F

13. Preheat Griddle

    Heat a cast‑iron griddle or heavy skillet over medium‑high heat. Lightly oil with softened lard.

    Time: PT5M

14. Assemble Sandwiches

    Slice each loaf lengthwise down the middle (not on the bias). Spread yellow mustard on both halves. Layer bottom half with Swiss cheese, ham, pickle slices, shredded pork, and another slice of Swiss cheese. Brush the top half with softened lard.

    Time: PT10M

15. Griddle‑Press Sandwich

    Place the assembled sandwich on the hot griddle, top with a heavy cast‑iron pan or wooden spoon to weight it down. Cook 30‑45 seconds per side, flipping and rotating every 15 seconds, until the cheese melts and the bread is golden‑brown and crisp.

    Time: PT5M

16. Final Cut and Serve

    Using a sharp knife, cut the sandwich lengthwise again (now the cut side down) and give it a quick second sear on the griddle for that mustard‑fried flavor. Serve immediately with a side of salsa verde.

    Time: PT5M

Nutrition Facts

Calories

1000

Protein

45 g

Carbohydrates

70 g

Fat

55 g

Fiber

5 g