- 35 mins
- 38 mins
Ingredients
- Pork:
- 5 lb boneless pork shoulder
- 1/2 cup fresh lime juice
- 1/2 cup fresh orange juice
- 8 large cloves garlic
- 2 teaspoons dried oregano
- Kosher salt
- Fresh ground pepper
- 4 bay leaves
- For the sandwich:
- 1 9" piece Cuban Bread
- 4 thin slices glazed ham (about 4 oz)
- 3-4 thin slices Genoa salami with peppercorns (1 oz)
- 2 thin slices Swiss cheese (1 oz)
- 2 pickle slices
- 1 tbs yellow mustard
- Unsalted butter, softened, for cooking
Preparation
Step 1
Prepare the pork:
Cut small slits all over the meat with a knife and put skin-side down in a roasting pan.
Mix the lime and orange juices in a measuring cup. Transfer 1/4 cup of juice mixture to a food processor; add garlic, oregano, 1/2 teaspoon salt, 1/4 teaspoon pepper and pulse to make a paste.
Rub paste over pork and into slits.
Pour remaining juice over pork. Press the bay leaves on top. Cover & refrigerate 3-6 hours.
Preheat over to 350 degrees. Turn the pork skin-side up & roast until a thermometer inserted into the middle registers 160 degrees, about 2 1/2 hrs. Cool completely before slicing. (Refrigerate leftover port in an airtight container up to 1 week.)
Make the sandwich:
Cut the bread in half lengthwise. Layer the ham, 3 thin slices roast pork, salami, cheese and pickles on the bottom half. Spread the mustard on the inside of the top half. Heat a nonstick skillet over medium heat. Butter the outside of the sandwich, then add to the pan & put a heavy skillet on top to weigh it down; cook until golden, 3-4 minutes per side (or cook in a sandwich presss). Cut in half on the diagonal.