chef. [mojo-marinated pork cubanos]
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
- 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.
- Remove the pork from the marinade and bring to room temperature.
- Preheat oven to 325 degrees.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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…
This looks delicious, Caroline!
Thanks for always expanding my culinary horizons!