Mojo Pork Cubanos, from the movie "Chef"

By RoketJSquerl

Ingredients

• Makes 6 sandwiches
• 6 oz. thinly sliced boiled ham
• Softened butter, for brushing
• 6 six-inch-long soft baguettes or hero rolls, split lengthwise
• Yellow mustard, for brushing
• 3/4 lb. thinly sliced Mojo-Marinated Pork Shoulder (recipe below), or store-bought roast pork
• 1/2 lb. thinly sliced Swiss cheese
• 3 half-sour dill pickles, thinly sliced lengthwise

Details

Servings 6
Adapted from greatideas.people.com

Preparation

Step 1

1. Heat a large cast-iron griddle or panini press. Add the ham slices to the griddle and cook over moderate heat, turning once, until browned in spots, about 1 minute. Transfer ham to a plate.

2. Generously butter the cut sides of each baguette and toast on the griddle over moderate heat until lightly browned, 1 to 2 minutes. Transfer the baguettes to a work surface and generously brush the cut sides with mustard. Layer the ham, pork, Swiss cheese and pickles on the baguette and close the sandwiches.

3. 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 until they’re browned and crisp on the outside and the cheese is melted, 3 minutes per side on a griddle or 3 minutes total in a press. Cut the Cubanos in half and serve hot.

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Mojo-Marinated Pork Shoulder
Serves 6 to 8

¾ cup extra-virgin olive oil
1 cup lightly-packed cilantro, finely chopped
1 Tbsp. finely-grated orange zest
¾ cup fresh orange juice
½ cup fresh lime juice
¼ cup lightly packed mint leaves, finely chopped
8 garlic cloves, minced
1 tbsp. minced oregano
2 tsp. ground cumin
Kosher salt and pepper
3 ½ lbs. boneless pork shoulder, in one piece

1. In a bowl, whisk together all of the ingredients except salt, pepper and the pork. Whisk in 1 teaspoon each of salt and pepper. Transfer the marinade to a large resealable plastic bag and add the pork. Seal the bag and turn to coat; set in a baking dish and refrigerate overnight.

2. Preheat the oven to 425° 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 string to form a neat roll. Season all over with salt and pepper and set it on the rack.

3. Roast the pork for 30 minutes, until lightly browned. Reduce the oven temperature to 375° and roast for 1 hour and 30 minutes longer, until an instant-read thermometer inserted in the center registers 160°; transfer to a carving board and let rest for 30 minutes. Discard the string before slicing across the grain.