Cubano
If you've ever wanted to make a delicious Cuban Sandwich at home but felt you couldn't do it because you don't have access to fresh baked Cuban bread. I feel you. I LOVE Cuban sandwiches. And after enjoying an authentic Cubano in Tampa, that practically melted in my mouth, I was inspired to at least give it a shot. I surprised myself at how good it turned out, even though I used French bread and had to improvise a little. You'd be surprised what marinating pork in a homemade mojo sauce overnight, and then cooking it low and slow for ten hours will do!
Ingredients for Cuban Mojo Sauce
For the Cuban Sandwich you will need
Instructions
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To marinate meat
Mix together all ingredients for Cuban Mojo Sauce. Set aside.
Then rinse pork butt and pat dry with paper towels. Use paring knife to stab holes into pork, creating areas for marinade to go into. Salt pork butt generously. Place in giant, sealable plastic bag or in large container that has a lid. Pour mojo sauce over pork butt, seal, and place in refrigerator to marinate overnight.
Place pork butt in slow cooker, along with all the mojo sauce it was marinaded in. Cook on low for 8-10 hours, until meat pulls apart easily with a fork. Taste to see if more salt is needed and make adjustments, if necessary.
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To make Cuban sandwiches
Cut bread length-wise into pieces that are approximately 7''. Then slice down middle. Spread mustard onto inside of each bread. On bottom bread slice place smoked ham, followed by generous layer of mojo pork. Put swiss cheese on top, followed by pickles. Finally, top it with a layer of salami and put bread on top. Brush on a little melted butter before placing onto sandwich press or hot griddle. (I don't have a sandwich press, so I used a heavy cast iron skillet to squish it down.) Flip over and cook until both sides are toasted and cheese is melted. Take off griddle, slice diagonally, and enjoy!
