Cubanos Sandwiches

Step 1/15

• bowl

First step is to brine the pork. It’s really worth the effort to brine then marinade the pork in advance.

Step 2/15

• 1 kg pork shoulder (for marinating)

Lay the pork out flat, roll it up tightly and tie with butcher’s string to keep it in a round shape (if your butcher hasn’t already done this).

Step 3/15

• 750 ml orange juice (for marinating)
• 750 ml water (for marinating)
• 100 ml apple cider vinegar (for marinating)
• 100 ml spiced rum (for marinating)
• 175 g salt (for marinating)
• 50 g caster sugar (for marinating)
• 4 cloves garlic (for marinating)
• 2 sprigs rosemary (for marinating)
• 2 sprigs oregano (for marinating)
• 1 tbsp black peppercorn (for marinating)
• 2 leaves bay leaves (for marinating)

In a large saucepan or mixing bowl, then add the ingredients for the brine then lower the pork, cover with clingfilm and leave to brine in the fridge for 12-24 hours (the longer the better).

Step 4/15

When the time you’ve allowed has elapsed, remove the pork from the brine and pat it dry.

Step 5/15

• 1 package cilantro (aka coriander)
• 2 sprigs mint (for marinating)
• 1 tbsp orange peel (grated)
• 1 tsp ground cumin (for marinating)
• 7 cloves garlic (for marinating)
• 2 sprigs oregano (for marinating)

• knife

Now it’s time to make the marinade. Chop the fresh cilantro (coriander), mint and oregano. Mince the garlic and grate the orange peel.

Step 6/15

• 100 ml lime juice (for marinating)
• 1 tsp pepper (for marinating)
• 75 ml olive oil (for marinating)
• 1 tsp salt (for marinating)
• 100 ml orange juice (for marinating)

Combine the chopped herbs with the rest of the marinade ingredients and marinate the pork by rubbing the meat in this ‘mojo’ marinade, then leave for AT LEAST 2 hours.

Step 7/15

• roasting pan

Preheat the oven to 150 degrees C. Place the pork into a roasting tray, pouring the marinade into the tray too. Roast the pork for 3 hours, basting with the marinade throughout cooking.

Step 8/15

Once done, cover the pork with a clean towel and rest for an hour at room temperature.

Step 9/15

Now it’s time to assemble the sandwich!

Step 10/15

• 4 slices ham

• frying pan

Thinly slice the pork and fry in a dry pan to heat through, along with the slices of smoked, good-quality ham.

Step 11/15

• 1 loaf baguette (for serving)
• 2 slices Swiss cheese
• 4 dill pickles

Stack the ham and pork onto one side of a portion of sliced baguette (sliced longways), followed by the cheese and pickles.

Step 12/15

• 2 tbsp American mustard

Spread the mustard over the other half of the baguette and use to sandwich them together.

Step 13/15

• 2 tbsp unsalted butter

Generously brush the top of the baguette with the butter.

Step 14/15

• frying pan

Preheat a frying pan over a medium-high heat and add the sandwich. Press down hard on the baguette to really flatten it. Fry for 2 minutes, then repeat on the other side. Repeat for as many sandwiches as you want.

Step 15/15

Slice the sandwiches in half and serve! You’ll have plenty of pork leftover to enjoy later.

Enjoy your meal!