Cuban Pork Sandwich

This Cuban pork sandwich , designed by Roy Choi, a renowned Korean-American food truck founder and rock star chef in Los Angeles. The sandwich uses homemade mojo-cured pork, resulting in a unique and unforgettable flavor, and it's perfect for freezing!

Ingredients Needed:

Main Ingredients:

4 large thinly sliced mojo pork (or use ready-made pork slices)

2 6-inch/15 cm long white breadsticks, cut in half

2-3 slices of pickles, thinly sliced

Cheese slices (such as Swiss cheese or Monterey Jack cheese)

Ham slices (optional, according to personal taste)

Butter (as needed)

Mustard (as needed)

Mojo Pork Ingredients (Homemade):

1.5 kg bone-in pork shoulder or neck

1 head of garlic, minced

1 cup freshly squeezed orange juice

1/2 cup freshly squeezed lime juice

1/2 cup olive oil

2 tablespoons dried oregano

2 tablespoons cumin powder

1 tablespoon paprika

2 tablespoons salt

1 tablespoon black pepper

Instructions:

Prepare the mojo pork (homemade):

Mix all the marinade ingredients in a large bowl and stir well.

Dip the pork into the marinade, making sure each piece of meat is evenly coated.

Cover with plastic wrap and marinate in the refrigerator for at least 4 hours, preferably overnight.

Place the marinated pork in a preheated oven at 150°C and bake for about 4-5 hours, until the pork is very tender and easily falls off the bone.

After baking, remove the pork and let it cool slightly before shredding it into small pieces or thin slices.

Assemble the sandwich:

Heat a little butter in a skillet and sear the pork slices and ham slices (if using) until lightly browned on both sides. Remove and set aside.

Brush the cut side of the breadsticks with butter and place them in the skillet, butter side down, and sear until golden brown. Remove and set aside on a work surface.

Layer the pork slices, ham slices (if using), cheese slices, and pickle slices on the bottom of the breadsticks.

Spread mustard on the cut side of the breadsticks and then place the sandwich on top.

Brush the top and bottom of the sandwich with butter again.

Heat the sandwich:

Preheat a skillet to medium-high heat and place the assembled sandwich in the skillet.

Place a sheet of parchment paper on top of the sandwich, then weigh it down with a heavy-duty pan or skillet (canned food can be used for weight) to ensure it's firmly packed.

Fry for about 3 minutes per side, until the sandwich is deep golden brown and crispy, and the cheese is melted.

Serve: Remove the fried sandwich from the pan, let it rest for 1 minute, then cut it in half and serve immediately.

Tips:

If you don't have homemade mojo pork, you can use ready-made pork slices, but homemade mojo pork tastes better.

The order in which the sandwich is assembled can be adjusted to personal preference, but usually the meat and cheese are placed at the bottom, with pickles and mustard on top.

Using a heavy object to press the sandwich down while frying makes it crispier and ensures the cheese melts more evenly.

This sandwich is perfect for freezing. After cooling, wrap it in parchment paper and aluminum foil and freeze. When needed, remove it from the freezer and reheat it directly in a preheated oven at 180°C.

This Cuban pork sandwich is not only delicious but also fun to make, making it perfect for sharing with family and friends!