the cubano
Prep time: 
Total time: 
Serves: 6 heavy-handed sandwiches
mojo-marinated pork:
  • 1 {3 lb} pork shoulder, trimmed of as much fat as possible
  • 1 tablespoon olive oil
  • 2 tablespoons cumin
  • 2 tablespoons dried oregano
  • 2 teaspoons kosher salt
  • 5 garlic cloves, smashed
  • 1 large white onion, thinly sliced
  • 1 ½ cups orange juice, fresh squeezed
  • 4 limes, juiced
cubano ingredients:
  • 6 slices of ham {any deli ham will do, i used a black forest ham}
  • 6 slices swiss cheese
  • yellow mustard, to taste
  • thinly sliced dill pickles, to taste {about 3 slices per sandwich}
  • cuban bread, cut into 7 inch sandwich lengths. {if cuban bread is not available, an italian or french loaf will substitute just fine!}
  1. in a small bowl, combine the cumin, oregano + salt.
  2. evenly rub the spices onto the pork shoulder.
  3. heat olive oil in a large skillet over medium-high + sear the pork until browned on all sides {about 8 minutes}
  4. transfer the pork to a slow cooker.
  5. add the smashed garlic, onion, orange juice + lime juice over the top of the pork.
  6. cook on low for 6-8 hours {3-4 hours on high}, or until the meat falls apart.
  7. remove the pork from the juices in the slow cooker and to a cutting board. you may choose to shred it or slice the pork as best as you can.
  8. heat a grill over medium heat.
  9. lightly butter the outside {top + bottom ala grilled cheese style} of the bread + build your sandwich from the bottom up: folded ham slice, roasted pork pieces, swiss cheese, dill pickles + mustard.
  10. grill the sandwich until golden, remove to a plate + enjoy!
slightly adapted from one of my favorite bloggers, bev cooks.
Recipe by kelly's ambitious kitchen. at