Quick Recipe Version (TL;DR)
Quick Ingredients
- 2.5 lb boneless pork shoulder (pork butt)
- Mojo: 3/4 cup sour orange juice; 8 garlic cloves, minced; 2 tsp kosher salt; 2 tsp ground cumin; 2 tsp dried oregano; 1 tsp orange zest; 1/2 tsp black pepper; 1/4 cup olive oil
- 4 Cuban rolls (8-inch each)
- 8 oz thin-sliced deli ham
- 8 slices Swiss cheese (about 6 oz)
- 1 cup dill pickle sandwich slices
- 1/4 cup yellow mustard
- 4 tbsp unsalted butter, softened
Do This
- 1. Whisk mojo ingredients. Reserve 2 tbsp for basting.
- 2. Marinate pork 8–24 hours in the fridge.
- 3. Roast at 325°F until 180°F internal, 2–2.5 hours; rest 20 minutes; slice 1/4-inch.
- 4. Heat griddle or skillet to medium-low (325–350°F); preheat a heavy pan or press for weight.
- 5. Split rolls; spread mustard. Layer Swiss, ham, pickles, pork, Swiss.
- 6. Butter exteriors; cook pressed 4–6 minutes per side until deeply golden and cheese melts.
- 7. Rest 1–2 minutes; slice diagonally and serve hot.
Why You’ll Love This Recipe
- Authentic mojo roast pork delivers citrusy, garlicky flavor in every bite.
- Classic Cubano balance: salty ham, melty Swiss, tangy mustard, and crunchy dill pickles.
- Pressed on a griddle for that signature shatteringly crisp, crackly crust.
- Great make-ahead: roast the pork once, enjoy epic sandwiches all week.
Grocery List
- Produce: Garlic (8 cloves), oranges, limes, fresh oregano (optional substitute for dried), dill pickles
- Dairy: Swiss cheese (8 slices, about 6 oz), unsalted butter (4 tbsp)
- Pantry: Boneless pork shoulder (2.5 lb), thin-sliced deli ham (8 oz), Cuban bread or soft Cuban-style rolls (4), yellow mustard, extra-virgin olive oil, ground cumin, dried oregano, kosher salt, black pepper
Full Ingredients
Mojo Roast Pork
- 2.5 lb boneless pork shoulder (pork butt), trimmed of thick exterior fat
- 3/4 cup sour orange juice (or 1/2 cup fresh orange juice + 1/4 cup fresh lime juice)
- 8 garlic cloves, finely minced
- 2 teaspoons kosher salt
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon finely grated orange zest
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup extra-virgin olive oil
For the Sandwiches
- 4 Cuban rolls (8-inch each), or two 16-inch loaves cut into 4 portions
- 1/4 cup yellow mustard
- 8 slices Swiss cheese (about 6 oz)
- 8 oz thin-sliced deli ham
- 1 cup dill pickle sandwich slices or chips (about 20 long slices)
- 4 tablespoons unsalted butter, softened (for brushing the bread and the pan)
Step-by-Step Instructions
Step 1: Make the mojo marinade
In a medium bowl, whisk together the sour orange juice, garlic, kosher salt, cumin, dried oregano, orange zest, black pepper, and olive oil until emulsified. Reserve 2 tablespoons of this marinade in a covered container and refrigerate for basting during roasting.
Step 2: Marinate the pork
Place the pork shoulder in a large zip-top bag or nonreactive dish. Pour the remaining marinade over the pork, turning to coat all sides. Press out excess air, seal, and refrigerate for 8–24 hours. Turn the pork once or twice during marinating for even flavor.
Step 3: Roast the pork low and slow
Preheat the oven to 325°F. Set a wire rack inside a rimmed baking sheet and line the sheet with foil for easy cleanup. Remove the pork from the marinade, letting excess drip off; discard used marinade. Place the pork on the rack. Roast until the thickest part reaches 180°F on an instant-read thermometer, about 2–2.5 hours for a 2.5 lb shoulder. Halfway through, brush with the reserved 2 tablespoons marinade (never reuse raw marinade). If the exterior browns too quickly, tent loosely with foil. Rest the pork, tented, for 20 minutes.
Step 4: Slice the pork
Transfer the rested pork to a cutting board. Slice across the grain into 1/4-inch slices (slightly thinner if you prefer). Keep slices loosely covered so they stay warm and moist; warm slices help the cheese melt beautifully later.
Step 5: Preheat your press or skillet
Heat a large griddle or skillet over medium-low (aim for a surface temp of 325–350°F). If you do not have a panini press, preheat a heavy skillet, bacon press, or a foil-wrapped brick to use as a weight.
Step 6: Assemble the Cubanos
Split the Cuban rolls horizontally. Spread the cut sides lightly with yellow mustard. For each sandwich, layer in this order: 1 slice Swiss on the bottom, 2 oz ham, 1/4 cup dill pickles (or 4–5 long slices), 3–4 oz sliced mojo pork, then 1 more slice Swiss. The cheese on both sides helps glue everything together.
Step 7: Butter, press, and griddle
Lightly butter the outside of the top and bottom of each sandwich (about 1/2 tablespoon per side). Place on the hot griddle and press with your preheated weight. Cook 4–6 minutes per side, maintaining gentle pressure, until the bread is a deep golden brown with a crackly crust and the cheese is fully melted. Add a thin smear of butter to the pan before flipping for extra crispness.
Step 8: Rest, slice, and serve
Let the sandwiches rest for 1–2 minutes so the cheese settles. Slice each sandwich on the diagonal and serve immediately while hot and crisp.
Pro Tips
- Cheese as glue: placing Swiss on both sides keeps the fillings neatly in place.
- Dry your pickles: pat them with a paper towel so the bread stays crisp.
- Press gently: steady, moderate pressure prevents squeezing out the juices and keeps the crust from scorching.
- Warm pork slices: slightly warm meat helps the cheese melt faster without over-browning the bread.
- Bread choice: Cuban bread is ideal; if substituting, use a soft, light loaf (bolillo or soft French) rather than dense sourdough.
Variations
- Tampa-style: add 2–3 thin slices of Genoa salami per sandwich along with the ham.
- Medianoche: use sweet, eggy medianoche rolls for a softer, slightly sweet take.
- Weeknight shortcut: use high-quality store-bought roast pork or leftover pernil; warm slices briefly before assembling.
Storage & Make-Ahead
Roast pork can be made up to 4 days ahead; store sliced pork in its juices and rewarm gently. Sliced pork freezes well for up to 2 months (thaw overnight in the refrigerator). Assembled, unpressed sandwiches can be held 2–3 hours chilled; press to order. Leftover pressed Cubanos keep 1 day refrigerated; re-crisp on a skillet over medium-low heat or in a 325°F oven for 10–12 minutes.
Nutrition (per serving)
Approximate values per sandwich: 820 calories; 51 g protein; 43 g fat; 17 g saturated fat; 58 g carbohydrates; 3 g fiber; 6 g sugars; 1,800 mg sodium. Values will vary based on bread, ham, and cheese brands.
