< BACK TO ALL RECIPES
Cuban Slow-Cooked Pork Shoulder Butt Sandwich
PREP TIME
10 mins
COOK TIME
10 mins
SERVING SIZE
4
What You’ll Need
Mojo Sauce:
1/4 cup olive oil
7 tablespoons garlic, minced
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
1/2 cup fresh orange juice
1/2 cup fresh lime juice
1/2 tablespoon grated orange peel
1 tablespoon grated lime peel
1 fresh Fresno or jalapeño pepper, sliced, optional
Sandwiches:
4 Cuban bread buns
Olive oil spray
8 tablespoons yellow mustard
8 ounces smoked ham, sliced
32 pickle slices
12 ounces shredded pork
4 tablespoons Mojo Sauce
8 slices Swiss cheese
Directions
Mojo Sauce:
In a medium-size pot, heat oil on medium heat. Add in garlic and cook for 2-3 minutes, then add in cumin and oregano. Stir for 1 minute. Remove from heat and mix in remaining ingredients.
Cuban Sandwich:
Spray outside of bun, top and bottom, with olive oil. Slice buns in half and spread 1 tablespoon of mustard on each half. Building from the bottom bun, place 2 ounces sliced ham, 6-8 pickles, 3 ounces shredded pork, 1 tablespoon of Mojo Sauce on shredded pork shoulder butt, sliced cheese, and top bun.
In a medium-size pot, heat oil on medium heat. Add in garlic and cook for 2-3 minutes, then add in cumin and oregano. Stir for 1 minute. Remove from heat and mix in remaining ingredients.
Cuban Sandwich:
Spray outside of bun, top and bottom, with olive oil. Slice buns in half and spread 1 tablespoon of mustard on each half. Building from the bottom bun, place 2 ounces sliced ham, 6-8 pickles, 3 ounces shredded pork, 1 tablespoon of Mojo Sauce on shredded pork shoulder butt, sliced cheese, and top bun.
Place in panini maker and grill for 4-6 minutes. Assemble all sandwiches the same. Slice in half and serve with Mojo Sauce on the side for dipping.
This meal is best enjoyed warm.
