You don’t need to book a flight to Havana to take a bite out of a delicious Cuban Sandwich. The key to perfectly flavored food is marination! Marinating adds flavor to meat and makes it more tender because the breakdown process begins before cooking. We asked Grillmaster William Whitfield to share his Cubano recipe to spice up your menu:
Items needed:
- Half-Size, 4-Inch Deep Camwear Food Pan
- Whisk
- Wire Rack Set
- Baking Sheet
- Plancha or Skillet
Ingredients:
- 1 large bone-in pork shoulder
- 4 cups orange juice
- 2 cups water
- 1/2 cup rice wine vinegar
- 1/2 cup spiced rum
- 1/2 cup kosher salt
- 1/4 cup dark brown sugar
- Whole head of garlic, cloves peeled and crushed
- 2 stems oregano, roughly chopped
- 2 stems rosemary, roughly chopped
- 2 stems thyme, roughly chopped
- 2 stems sage, roughly chopped
- 3 bay leaves
- 1/2 cup olive oil
- 3 oranges, juiced and zested
- 6 limes, juiced and zested
- 2 stems oregano, roughly chopped
- 1/2 cup chopped cilantro
1/4 cup chopped mint leaves- Whole head of garlic, cloves peeled and crushed
- 1 Tbsp kosher salt
- 1 Tbsp freshly ground pepper
- 2 Tbsp toasted and freshly ground cumin
- 1 loaf of pan Cubano
- 4 Tbsp butter, at room temperature
- 8 ounces thick deli ham
- 12 slices swiss cheese
- Dill pickles, thinly sliced
- 4 Tbsp mustard
Method
*Makes 1 large roast; 4 sandwiches
- Remove excess fat from pork roast, and score fat cap on the top. Combine orange juice, water, rice wine vinegar, rum, salt, brown sugar, garlic, oregano, rosemary, thyme, sage, and bay leaves in a large bowl – whisk to combine.
- Place the pork shoulder in a half-size, 4-inch deep Cambro Camwear Food Pan and pour marinade over top, making sure it’s completely submerged. Cover and refrigerate for at least 12 hours.
- To make mojo marinade: combine olive oil, orange juice & zest, lime juice & peels, oregano, cilantro, mint, garlic, salt, pepper, and cumin, whisking to combine.
- Remove pork shoulder from brine and discard brine. Place pork shoulder back into Camwear Food Pan and cover with mojo marinade. Massage marinade into the pork for one minute before covering and refrigerating for 2 hours.
- Remove pork from the marinade, brushing off any large pieces of herbs. Place on a wire rack set in a rimmed baking sheet, brush with marinade, and roast at 350°F for 2 1/2 hours, until pork registers 165°F at its thickest point.
- Tent the roast with foil and allow to rest for 30 minutes or refrigerate until ready to use.
- Butter the inside of the pan Cubano, cut into 4 pieces and toast butter-side-down in a hot plancha or skillet.
- Slice pork about 1/4-inch thick. In a lightly oiled non-stick pan, sear pork and ham.
- Smear mustard on inside of the pan Cubano and fill sandwiches with pork, ham, cheese, and pickles.
- Smear top exterior of the pan Cubano with butter and press in the plancha for 2 to 3 minutes or until bread is deeply browned and cheese is melted.
Cut diagonally and serve. Enjoy!
