Cuban Sandwich Aka Cubano | All The Good Stuff in 1 Sandwich

PORK: 

• 125g lime juice (about 3 limes) 

• 125g orange juice (about 2 oranges) 

• 75g garlic (about 3 heads), peeled and minced or run through press 

• 5g or 1 3/4tbsp ground oregano

• 15g or 2tbsp ground cumin 

• 10g or 1 1/2tbsp ground black pepper

• 6lb/2.5kg pork butt 

• Salt

Instructions:

Combine juices, garlic, cumin, oregano, and pepper. Stir together & set aside.

Make three 2" deep scores on both sides of the meat. Season liberally with salt on all sides. Place in roasting pan or dutch oven. Rub marinade on all sides of meat. Cover and refrigerate for 4-12 hours. 

When ready to cook, place in a 250F/121C oven and roast, covered, for 6-8 hours. When finished, meat should be fork tender and shred apart without much resistance. Remove about half (or more) of cooking liquid. Shred pork slightly, leaving plenty of big chunks and mix with remaining cooking liquid. Add more cooking liquid back into pork if needed. 

CUBANO ROLL: 

• 240g or 1c warm water (86F/30C) 

• 9g or 3tsp instant yeast 

• 15g or 3 2/3 tsp sugar 

• 20g or 1 1/2tbsp lard, room temp

• 350g or 2 1/2c bread flour 

• 9g or 1.5tsp salt

Combine ingredients in bowl of stand mixer with dough hook attachment and mix on low speed for 3min. Once combined, increase to high speed and continue to mix for about another 6min or until dough clears the sides and when you grab it and pull it doesnt' shred or tear easily. 

Place dough in a bowl and round and tuck as shown @5:36. Cover and let sit at room temp for 90 minutes. It should have about doubled in size. Flip onto floured work surface and divide into two approx 300g balls. Preshape balls as shown @ 6:01. Cover pre-shaped balls with towel and allow to rest for 15 mins. Shape dough balls into rolls as shown @6:27. 

Place on parchment-lined sheet tray sprinkled with semolina or cornmeal. Flatten tops of rolls slightly. Allow to proof at room temperature for 60-90min. When ready to bake they should pass the poke test @7:38. Score lengthwise down the center of each loaf and bake at 350F/190C for 25-30min until golden brown, rotating halfway through. 

ASSEMBLY AND COOKING 

•  Yellow mustard 

•  Swiss cheese, sliced (2 pieces per sandwich) 

•  Thinly sliced ham (3-4 pieces per sandwich) 

•  Dill/sour pickle slices

•  Ghee (for cooking) 

- Spread yellow mustard on each piece of bread, followed by a slice of swiss on each piece, ham on one piece, and shredded pork on the other.

- Warm sandwich in 350F/190C oven for about 3min.

- Add pickle slices.

- Press sandwich togehter.

- Add ghee to cast iron that has been preheating over med low.

- Press sandwich down then add weight to the top (like another cast iron or heavy pan).

- Cook for about 2min or until toasted on side 1.

- Flip to the next side and cook for another 2 mins.