I’m a bit behind on some of my posts (sorry). So many people have been asking me to post this recipe.  It is the exact recipe from the movie! It was the most outrageous sandwich you’ll ever eat, if you put in the time and effort! My family LOVED it! 

Cubanos (Cuban Pork Sandwiches)

serves 16-20

 

Brine:

• 4 cups orange juice
• 3.5 cups water
• 1/2 cup rice vinegar
• 1/2 cup spiced rum
• 1/2 cup salt
• 1/4 cup sugar
• lots of minced garlic
• 1 tbs fresh thyme
• 1 tbs fresh rosemary
• 1 tbs fresh oregano
• 1 tbs fresh sage peppercorn
• 3 bay leaves

Step 1

Add all brine ingredients in a glass or plastic bowl/container large enough to fit 4 to 6lb. pork shoulder & liquid. Marinate for 12 to 24 hrs.

Mojo Marinade:

• 4 to 6 lb pork shoulder
• 2/3 cups olive oil
• 2/3 cups cilantro
• 4 tbs mint leaves
• 1/2 cups orange juice
• 1/2 cups fresh squeezed lime juice
• 7 garlic cloves, minced
• 1 ½ tbs grated orange peel
• 2 tsp fresh oregano, chopped
• 1 tsp ground cumin
• 2/3 tsps. black pepper, ground
• 2/3 tsps. fine sea salt

step 2

Prepare Mojo marinade.

In a food processor or blender add all the ingredients except for pork, purée ingredients.  Remove pork from brine and pat dry.

Marinate pork shoulder in Mojo Marinade for at least 2 hours.

Preheat oven 425F

In a roasting pan with a rack, roast pork fat side up for 30 minutes.  Reduce temperature to 375F and roast, basting every half hour, until instant-read thermometer insert in centre registers 160F (71C), 90 to 120 minutes.  

Remove pork to cutting board cover with foil. Let stand for 30 minutes. (you can serve by the slice if you do not want to make them as sandwiches) Until meat is cool enough to handle.

Step 3 

Assemble Cubanos

• 12 thin slices baked ham
• 12 large, thin slices cooked roast pork
• Melted butter, for brushing
• Two large white baguettes, each cut in 3 pieces (about 6 inch/15 cm), split lengthwise
• Yellow mustard, for brushing
• 6 thin slices Swiss cheese
• 12 long thin slices dill pickles

Thinly slice, then grill. Cut baguettes approximately 9″ long. Butter inside of baguette or roll and then toast until golden brown.

From bottom up, layer:

1) grilled sliced pork

2) grilled ham slices

3) swiss cheese

4) pickles sliced thinly lengthwise

Slather mustard from edge to edge on top bun. Close sandwich.

Generously brush melted butter on top of bread. Butter heated plancha or weighted pan and press until golden brown.