Cuban Sandwich
ID: e7f107b4...
A delicious, movie-accurate Cuban sandwich featuring citrusy mojo-marinated roasted pork, ham, Swiss cheese, pickles, and mustard, pressed to crispy perfection.
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🍳 Cooking Flow
Score the pork fat cap and marinate in the citrus-rum brine. → Rub with a fresh herb, garlic, and citrus zest mixture, then marinate again. → Roast the pork shoulder until tender and charred, then slice thin. → Assemble sandwich with roasted pork, ham, Swiss cheese, pickles, and mustard on Cuban bread. → Butter the bread and press in a panini press until crispy and melted.
Cooking Steps
Brief Cooking Order
Score the pork fat cap and marinate in the citrus-rum brine. → Rub with a fresh herb, garlic, and citrus zest mixture, then marinate again. → Roast the pork shoulder until tender and charred, then slice thin. → Assemble sandwich with roasted pork, ham, Swiss cheese, pickles, and mustard on Cuban bread. → Butter the bread and press in a panini press until crispy and melted.
Introduction
A delicious, movie-accurate Cuban sandwich featuring citrusy mojo-marinated roasted pork, ham, Swiss cheese, pickles, and mustard, pressed to crispy perfection.
Step 1
Score the fat cap of the pork shoulder in a crosshatch pattern.
Step 2
In a bowl, combine orange juice, white vinegar, rum, brown sugar, minced garlic, chopped fresh oregano/thyme, and bay leaves. Mix well to create the brine.
Step 3
Pour the brine over the pork shoulder, cover with plastic wrap, and refrigerate to marinate.
Step 4
In a separate bowl, whisk together olive oil, orange zest, lime zest, lime juice, chopped fresh cilantro, and chopped fresh mint to create the herb rub.
Step 5
Remove the pork from the brine, rub the herb and citrus mixture thoroughly over the pork shoulder, cover, and let it marinate again.
Ingredients List
Important Notes
Marinating the pork twice (once in brine, once in herb rub) ensures deep flavor and tenderness.
Make sure to use a heavy press or panini grill to get the classic flat, crispy texture of a Cuban sandwich.
Score the fat cap of the pork shoulder to allow the marinade to penetrate deeper into the meat.
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