Ingredients:

  • 1/2 cup fresh orange juice
  • 1/4 cup fresh lime juice
  • 4 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3-4 pound boneless pork shoulder (Boston butt)
  • 1 loaf Cuban bread, approximately 24 inches long
  • 1/2 cup softened unsalted butter
  • 1/2 pound thinly sliced cooked ham
  • 1/2 pound thinly sliced Swiss cheese
  • 1 cup dill pickle chips, drained well
  • 1/4 cup yellow mustard

Instructions:

  1. Combine mojo marinade ingredients. Rub pork with marinade, cover, and refrigerate for 2-4 hours, or overnight for best flavor.
  2. Preheat oven to 325°F (160°C). Place pork in a roasting pan. Roast for 2-4 hours, or until internal temperature reaches 200°F (93°C). Let rest for 20 minutes before shredding or slicing.
  3. Slice the Cuban bread into 4 equal-sized portions. Slice each portion horizontally, like a sandwich roll.
  4. Spread softened butter on the outside of each bread slice. Spread yellow mustard on the inside of the bottom slice. Layer with ham, roasted pork, Swiss cheese, and pickle chips. Top with the other slice of bread.
  5. Preheat a large skillet or panini press over medium heat. Place assembled sandwiches in the skillet (or press). Place a heavy weight on top of the sandwiches. Cook for 5-7 minutes per side, or until golden brown and the cheese is melted.
  6. Slice each sandwich in half and serve immediately.