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Cuban Sandwich


Chef notes

This is Miami in a sandwich. It's buttery, crispy, comforting and delicious. The tangy pickles and mustard are the perfect complement to the fatty pork and melty cheese. The pork shoulder takes a while to cook, but the flavor is so worth it.

Technique tip: Be sure to press the sandwich with a weight and griddle over medium heat. I also recommend putting the cheese on the outside to be sure it melts.

Swap option: You can use any selection of meats you want, but two different kinds of pork are key, usually a ham and cooked pork loin or roasted shoulder.


Roasted Mojo Cuban Pork Shoulder
  • 8-10 cloves garlic, minced
  • 1 red onion, finely chopped
  • 2 tablespoons ground cumin
  • 2 red finger chiles, chopped
  • kosher salt and freshly ground black pepper
  • 3 oranges, juiced
  • 4 limes, juiced
  • 1/4 cup extra virgin olive oil
  • 1/2 cup fresh oregano leaves, chopped, divided
  • 1 (6- to 8-pound) boneless pork shoulder
  • 1/4 cup mint leaves, chopped
Cubano Sandwiches
  • Portuguese rolls
  • yellow mustard
  • sliced honey ham
  • Swiss cheese slices
  • sliced pickles
  • butter, as needed


For the roasted mojo Cuban pork shoulder:


In a bowl, combine all the ingredients except for the pork, including half of the oregano, and whisk to combine. Pour half of the marinade mixture into a zip-top bag. Reserve the other half of the marinade.


Pierce the pork with a knife to create slits so the marinade can permeate the meat. Add the pork shoulder to the bag with the marinade and seal. Marinate the pork for a few hours or ideally overnight.


Preheat the oven to 275 F. Season pork shoulder with salt and pepper, wrap loosely in aluminum foil and roast for about 2½ to 3 hours.


After 3 hours, fold back foil and increase the oven temperature to 325 F. Baste the pork every half hour or so and cook for another 2 to 3 hours until golden brown and pork easily pulls away.


Remove from oven and let rest.


Once the pork has cooked slightly, remove to a cutting board. Shred the meat and place in a bowl. Add the remaining marinade to the shredded pork and toss to combine. Stir in the chopped mint and remaining oregano. Mix to combine.

For the Cuban sandwiches:


Preheat a griddle to medium-high heat.


Slice the Portuguese rolls in half. Smear each half with mustard and add the shredded roasted pork, sliced ham, Swiss cheese and sliced pickles.


Move to the preheated griddle with a coating of butter on it. Add sandwiches to the griddle. Top with a heavy bottomed skillet or a cutting board and press to ensure it becomes crispy.


Slice griddled sandwiches on the bias and serve.