Cuban Mojo Pork Sandwich
Slow-roasted pork shoulder marinated in citrus, garlic, and spices, served on toasted bread with pickled vegetables. Assembled hot with optional cheese and ham.
Ingredients
Method
In a large bowl, whisk together lime juice, orange juice, minced garlic, olive oil, cumin, oregano, salt, and black pepper until combined.
Place pork shoulder in a roasting pan and pour the marinade over it, coating all sides. Cover and refrigerate for at least 4 hours, or preferably overnight.
Preheat oven to 350°F. Roast the covered pork for 2.5 to 3 hours, until the internal temperature reaches 190°F and the meat shreds easily with a fork, turning and basting halfway through.
Remove pork from the oven and let it rest for 10 minutes. Using two forks or tongs, shred the meat into bite-sized pieces, discarding any large bones. Skim fat from the cooking liquid and reserve for serving.
Lightly toast the bread slices or rolls until golden and firm, about 2–3 minutes per side on a griddle or in a toaster.
Spread a thin layer of reserved cooking liquid on the bottom bread slice. Layer shredded pork, then ham (if using), provolone (if using), dill pickles, and red onion. Top with the second bread slice and press gently.
Serve hot, drizzled with additional mojo sauce or cooking liquid on the side for dipping.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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