Mojo Pork Cubanos from Chef
A Cuban sandwich inspired by the film Chef, featuring slow-roasted pork shoulder marinated in citrus, garlic, and fresh herbs. Mojo pork cubanos combine tender, juicy roasted pork with smoky ham, melted Gruyère, pickled peppers, and yellow mustard on buttered, toasted Cuban bread. The mojo marinade—made with orange juice, lime juice, cilantro, mint, and oregano—infuses the meat with bright, garlicky flavor while keeping it succulent when cooked to medium. This dish suits anyone who loves authentic Cuban flavors and has access to a grill or smoker. Serve these sandwiches hot, fresh off the press, for lunch or casual dinner. What sets this version apart is the low-and-slow indirect grilling method at 110°C, which keeps the pork moist enough to slice thinly for sandwiches, rather than pulled, and the traditional press-cooking step that crisps the bread while melting the cheese.
Ingredients
- 4 ½ lb pork shoulder
- 12 tbsp extra virgin olive oil
- 1 bunch cilantro, finely chopped
- 1 orange, zest
- 12 tbsp fresh orange juice
- 8 tbsp lime juice
- 3 sprigs fresh mint, leaves only, finely chopped
- 8 cloves garlic, minced
- 6 sprigs fresh oregano, finely chopped, or 3 g dried oregano
- ⅛ oz ground cumin
- ⅛ oz salt
- ⅛ oz black pepper
- soft unsalted butter
- 2 Cuban bread loavesciabatta or focaccia1:1tags:wheat
less traditional but similar structure and crust
- 4 slices mojo-marinated pork
- 8 slices cooked ham
- 8 slices Emmentaler or Gruyère cheeseSwiss cheese1:1tags:dairyadds dairy
mild alternative with similar melting
- pickled peppers
- American yellow mustard
Instructions
- 1
Blend the marinade ingredients until herbs and garlic are finely minced.
- 2
Place pork shoulder in a large zip-lock bag, add marinade, seal and shake until meat is fully coated. Refrigerate overnight.
- 3
Remove pork from marinade the next day, reserving marinade for basting. Let pork sit covered at room temperature for one hour.
- 4
Set up grill for indirect cooking at 230°F. Place pork on grate and roast until internal temperature reaches 158°F, turning once halfway through and basting several times with reserved marinade.
- 5
Transfer cooked pork to a plate, loosely covered with foil, and rest for fifteen minutes. Cool completely before slicing if desired.
- 6
Heat a skillet on the grill. Add ham and mojo pork slices and cook on both sides until lightly browned. Set aside.
- 7
Halve the Cuban bread loaves, open them, and toast the cut sides briefly on the grill until lightly browned.
- 8
Place bread on a cutting board and layer the bottom halves with mojo pork, ham, cheese, and pickles.
- 9
Spread mustard on the top halves and close sandwiches.
- 10
Butter the outside of both bread halves generously. Place sandwiches in a hot skillet, cover with butcher paper, weight with a heavy pan or press, and cook about three minutes per side until bread is crispy and cheese melts. Serve hot.
Tips
Reserve marinade before adding raw pork; use it for basting during grilling. This builds mojo flavor into the meat while keeping it moist and prevents waste of the herbaceous liquid.
Cook pork to 70°C for sliceable texture perfect for sandwiches; pushing to 90°C yields pulled pork instead. Resting after cooking allows juices to redistribute, ensuring tender, cohesive slices that hold up in bread.
Weight the sandwich press firmly while cooking. This melds flavors, crisps the bread exterior, and distributes cheese heat evenly, creating the signature pressed cubano texture.
Good to Know
Cooked pork keeps refrigerated for up to 4 days in an airtight container. Assembled uncooked sandwiches do not store well; assemble immediately before pressing and cooking.
Marinate pork overnight as directed. Cook pork completely one day ahead, cool, slice, and refrigerate. Reheat slices gently in a skillet before assembling sandwiches.
Serve hot immediately after pressing. Serve with additional pickled peppers, extra mustard, and a cold beverage such as limeade or tropical fruit juice.
Common Mistakes
Skip the rest period after roasting pork; resting allows carryover cooking and juice redistribution, preventing dry, stringy meat in slices.
Fail to weight the sandwich while cooking; pressing melds ingredients and crisps the bread, which defines the texture of an authentic cubano.
Cook pork past 70°C for sandwich use; exceeding 70°C yields shredded texture unsuitable for neat slicing.
Substitutions
Dairy-Free Swaps
General Alternatives
less traditional but similar structure and crust
FAQ
Can I make mojo pork in the oven instead of on a grill?
Yes. Roast uncovered at 110°C in a covered Dutch oven or foil-tented baking pan for 3-4 hours, turning and basting as directed. Oven roasting works but lacks the subtle smoke flavor grilling provides. Monitor internal temperature carefully to avoid overcooking.
What if I do not have Cuban bread?
Use thick-sliced ciabatta, focaccia, or Portuguese rolls. Avoid soft sandwich bread, which will not crisp under the press. Bread should have structure to hold fillings and benefit from toasting and buttering.
How long does cooked mojo pork keep in the refrigerator?
Cooked pork keeps refrigerated in an airtight container for up to 4 days. Reheat gently in a skillet or oven before slicing. Freezer storage is not recommended, as the texture becomes grainy upon thawing.