Mojo Marinated Roasted Heritage Pork and Shaved Ham Cubano
Any pantheon of the world’s greatest sandwiches would include the Cubano (along with the Banh Mi from Vietnam; the Bacon, Egg, and Cheese from NYC; and the Jambon Beurre from France!), that is if you define a sandwich as two pieces of bread (not buns!) surrounding a meat.
The Cubano originated in Cuba but expatriates in Miami made the sandwich mainstream. There are however regional arguments for the sandwich’s origins in the U.S., including in Atlanta and Tampa, where salami is often included.
Shop the kit here!
Cook Time: 2 hours, plus marinating
Serves: 4-6 people
From Your Kit:
- 1pk shaved ham
- 1 3-4lb boneless Boston butt
- 1 Tbs cumin by Burlap and Barrel
- 1 Tbs oregano buds by Burlap and Barrel
- 1 jar “The People’s Pickle” by Rick's Picks
- 6 oz piece Alpha Tolman alpine cheese by Jasper Hill Creamery
- 1 jar Wilder Mustard
You Will Need:
- 1 head of garlic, minced
- 3 limes (juiced)
- 3 lemons (juiced)
- 2 navel oranges (Juiced)
- 1 red grapefruit (juiced)
- 2 Tbs white wine vinegar
- ½ bunch of cilantro, finely chopped (stem included)
- ½ medium onion, diced
- Soft Cuban bread from a Latin American bakery (or alternatively 8-12 inch loaves of French or Italian bread, papo seco, or hoagie rolls)
Marinate the Boston Butt:
- Remove pork butt and score the fat cap in a crosshatch pattern with a sharp knife and season liberally with salt and place in a one gallon zip bag.
- Mix the juices, spices, vinegar, minced garlic, diced onion, and chopped cilantro in a medium bowl and add to the bag, marinate in the fridge overnight, at least six hours. Turn over in the fridge a few times to evenly distribute the marinade.
Roast the Boston Butt:
- Preheat your oven to 400 degrees.
- Remove the Boston butt from the marinade and place on a baking sheet with a wire rack. Roast for 45 mins to 1 hour, flipping the roast half-way through cooking. The roast will char nicely creating a delicious crust. Set aside to cool completely. Slice the roast into ¼ inch slices.
Assemble the Cubano:
- Cut the bread lengthwise. Open and spread mustard to your liking on each side.
- On a lightly buttered griddle or cast iron pan over medium heat, layer roast pork slices, shaved ham, and sliced Alpha Toman and cook until the pork develops a nice crust ~1-2 mins.
- With a spatula, transfer stacked pork and cheese to the bread, add 3-4 pickle slices, then the other side of the bread. Return the sandwich to the pan or griddle. Press with a spatula, bacon press or bottom of a cast iron pan and toast the sandwich, flipping after a minute on the griddle and toasting the top of the sandwich, evenly on both sides. Remove the Cubano to a cutting board and slice in half. Serve on a plate by itself or enjoy with plantain chips.