We enjoyed a Food Truck Fantasy at Tuesday Lunch at The Culinary Center of Kansas City this week. Now you can make this flavorful pork sandwich at home. Try it with our Spicy Cucumber Salad (click here for the recipe).
Mojo Pork Cubanos
- 6 ounces boiled ham, thinly sliced
- Room temperature butter, for brushing
- 6 (6-inch long) soft baguettes, split lengthwise
- Yellow mustard, for brushing
- ¾ pound mojo-marinated pork shoulder, thinly sliced, recipe follows) (or store-bought roast pork)
- ½ pound Swiss cheese, thinly sliced
- 3 half-sour dill pickles, thinly sliced lengthwise
Heat a large cast-iron griddle or panini press. Add the ham slices to the griddle and cook about 1 minute over moderate heat, turning once, until browned in spots. Transfer to a plate and set aside.
Generously butter the cut sides of each baguette and toast 1 to 2 minutes on the griddle over moderate heat until lightly browned. Transfer the baguettes to a work surface and generously brush the cut sides with mustard. Layer the ham, pork, cheese and pickles on the baguette and close the sandwiches.
Generously brush the outside of the sandwiches 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 for 3 minutes per side (or 3 minutes total in a press) or until browned and crisp on the outside and the cheese is melted. Cut the sandwiches in half and serve hot.
Makes 6 servings.
Mojo-Marinated Pork Shoulder
- ¾ cup extra-virgin olive oil
- 1 cup cilantro, fresh, finely chopped, lightly packed
- 1 tablespoon orange zest, ground fine
- ¾ cup orange juice, freshly squeezed
- ½ cup lime juice, freshly squeezed
- ¼ cup mint leaves, finely chopped, lightly packed
- 8 cloves garlic, peeled, minced
- 1 tablespoon oregano, fresh, minced
- 2 teaspoon ground cumin
- 1 teaspoon each kosher salt and freshly ground black pepper to taste
- 3 ½ pounds boneless pork shoulder, in one piece
For the marinade, in a bowl whisk together oil, cilantro, orange zest and juice, lime juice, mint, garlic, oregano, and cumin. Whisk in the salt and pepper. Transfer the marinade to a large re-sealable plastic bag and add the pork. Seal the bag and turn to coat pork. Place in a baking dish and refrigerate overnight.
Preheat the oven to 425 degrees and set a rack over a rimmed baking sheet. Transfer the pork to a work surface; discard the marinade. Fold the pork under itself, into thirds if necessary, and tie with kitchen string to form a neat roll. Season all over with salt and pepper and set it on the rack.
Place in the oven and roast the pork for 30 minutes, until lightly browned. Reduce the oven temperature to 375 degrees and roast for 1 hour and 30 minutes longer or until an instant-read thermometer inserted in the center registers 160 degrees. Transfer to a carving board and let rest for 30 minutes. Discard the string before slicing across the grain.
Makes 6 to 8 servings.