chef. [mojo-marinated pork cubanos]

January 20th, 2016 by | comments

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Ever since I saw the movie Chef, I’ve wanted to make the cubano sandwich featured in the film. I was able to find the recipe online and decided to give it a go. I’m sure glad I did because this was one of the best sandwiches I’ve ever tasted–SO delicious! I highly recommend making this!


mojo-marinated pork cubanos
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • Mojo-marinated pork shoulder recipe:
  • ¾ cup olive oil
  • 1 cup lightly-packed cilantro, finely chopped
  • 1 tbsp. orange zest
  • ¾ cup orange juice, freshly squeezed
  • ½ cup lime juice
  • ¼ cup lightly packed mint leaves, finely chopped
  • 8 garlic cloves, minced
  • 1 tbsp. fresh oregano, minced
  • 2 tsp. ground cumin
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 4-5 lbs. boneless pork shoulder, in one piece
  • Mojo pork cubanos recipe:
  • 6 oz. Boar's Head cracked pepper ham, thinly sliced
  • Softened butter, for brushing
  • 6 soft baguettes, split lengthwise
  • Yellow mustard, for brushing
  • ¾ lb. thinly sliced mojo-marinated pork shoulder
  • ½ lb. thinly sliced Swiss cheese
  • 3 dill pickles, thinly sliced lengthwise
Instructions
  1. For the pork marinade: In a bowl, whisk together all of the ingredients, except the pork. Transfer the marinade to a deep baking dish, then add the pork. Turn the pork to coat both sides. Refrigerate overnight, for approximately 24 hours. I turned the pork 3-4 times throughout the marinating process, as the marinade did not cover the entire pork.
  2. Remove the pork from the marinade and bring to room temperature.
  3. Preheat oven to 325 degrees.
  4. Place the pork on a rack in a roasting dish, or on a wire rack placed on top of a baking sheet. Cover the pork completely with foil--make sure the foil is slightly tented and not pressed against the pork.
  5. Bake the pork for about 2 hours and 30 minutes, then remove the foil and bake another 30 minutes to brown. Remove the pork from the oven and loosely cover with foil; let rest 20-30 minutes before serving.
  6. For the sandwiches: Heat a large cast-iron griddle or panini press. Add the ham slices to the griddle and cook over moderate heat, turning once, until browned in spots, about 1 minute. Transfer the ham to a plate.
  7. Generously butter the cut sides of each baguette and toast on the griddle over moderate heat until lightly browned, 1-2 minutes. Transfer the baguettes to a work surface and generously brush the cut sides with yellow mustard. Layer the ham, sliced pork, Swiss cheese and pickles on the baguette and close the sandwiches.
  8. Next, generously brush the outside of the sandwiches (top and bottom) with butter and set them on the griddle or press; if using a griddle, top the sandwiches with a large baking sheet and weigh it down with heavy cans or a cast-iron skillet.
  9. Cook the sandwiches over moderate heat until browned and crisp on the outside and the cheese is melted, 3 minutes per side on a griddle or 3 minutes total in a press. Cut the cubanos and serve hot.
Notes
Recipe from Roy Choi/Chef, the movie.

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// share //
  • This looks so good! I love Cubanos and I liked that movie — I didn’t know that it was loosely inspired by Roy Choi. I love him too!

    I just need to find a way to get the bread like that without a panini press or griddle…

  • The Hook

    This looks delicious, Caroline!
    Thanks for always expanding my culinary horizons!