Mojo Pork Cuban Sandwiches

Mojo Pork Cuban Sandwiches
We’re taking it to Cuba with this recipe!! I have always wanted to visit Cuba, and thanks to the embargo being lifted I just may get to. But before that happens, I’m jumping the gun and sharing my Cuban pork sandwiches recipe!
  • For the Mojo Pork
  • 2 pounds Smithfield Roasted Garlic & Herb Loin Filet
  • 1 tablespoon orange zest
  • ¾ cup fresh orange juice
  • ½ cup fresh lime juice
  • 1 cup cilantro, finely chopped
  • ¼ cup lightly packed mint leaves, finely chopped
  • 1 tablespoon ground cumin
  • Salt and pepper
  • For the Cuban Sandwiches
  • 6 soft Bolillo rolls, split in half lengthwise
  • 6 thin slices of boiled ham
  • Softened butter, for spreading on the bread
  • Yellow mustard, for spreading on the bread
  • Cuban Mojo-Marinated Pork, or store-bought roast pork
  • 12 slices of Swiss cheese
  • 3 half-sour dill pickles, thinly sliced
  1. For the Pork
  2. Preheat oven to 400 degrees. Place a wire rack over a rimmed baking sheet, and set aside.
  3. In a large resealable bag, combine the pork loin, orange zest, orange juice, lime juice, chopped cilantro, chopped mint, minced garlic, oregano, and cumin. Seal and shake around to combine, and set aside to marinate for 10 minutes.
  4. Remove from bag, and season the pork with salt and pepper.
  5. In a large cast iron skillet over medium high heat, sear each side of the pork until golden brown (3 minutes per side). Remember to shake off excess marinade.
  6. Place the pork on the rack and roast for 30 minutes or until a meat thermometer reads 160.
  7. Transfer to a cutting board, cover with aluminum foil and let rest before slicing against the grain.
  8. For the Cuban Sandwiches
  9. Heat a skillet over medium, and add the sliced boiled ham. Cook for about 1 minute on each side, until crispy.
  10. Spread the softened butter over the cut side of each roll. Add to the skillet and brown the cut side of the bread until it is starting to toast.
  11. Once toasted, remove from skillet, and spread with mustard.
  12. Layer the pork, browned ham, Swiss cheese, and sliced pickles. Top with the bread, and spread the top and bottom of the sandwich with butter.
  13. Grill the sandwiches in the same skillet, using another heavy skillet to press down the sandwich. I used my George Foreman, and a panini press works perfectly!
  14. Cook for about 3 minutes, then flip the sandwich, squish it again, and cook for another 2-3 minutes. The outside of the sandwich should be crisp and golden and the cheese melted.
  15. Slice in half and serve immediately.