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Cuban Slow-Cooked Pork Shoulder Butt Sandwich image

Cuban Slow-Cooked Pork Shoulder Butt Sandwich

Where to Buy
PREP TIME

10 mins

COOK TIME

10 mins

SERVING SIZE

4

Cuban Slow-Cooked Pork Shoulder Butt Sandwich image

What You’ll Need

Mojo Sauce:

  • ¼ cup olive oil
  • 7 tablespoons garlic, minced
  • ½ teaspoon ground cumin
  • ¼ teaspoon dried oregano
  • ½ cup fresh orange juice
  • ½ cup fresh lime juice
  • ½ 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

1. In a medium-size pot, heat oil on medium heat. Add garlic and cook for 2-3 minutes, then add cumin and oregano. Stir for 1 minute. Remove from heat and mix in remaining ingredients for the Mojo sauce.
2. 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.

3. Place the sandwich in a 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.

4. This meal is best enjoyed warm.

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