Cuban Mojo Pork Sandwich Food

CUBAN MOJO PORK SANDWICH

Steps:

• Start heating the sandwich press/panini maker.
• Heat up leftover Mojo Pork. Make sure to shred it as finely as possible.
• Place loafs of bread on a flat surface.
• One one loaf, add preferred amount of mustard, top with slices of ham, pickles, pork and swiss cheese. Top with the other loaf.
• Spray sandwich press/panini maker with Pam butter spray and place the sandwich in the press.
• Press until desired golden color. I left mine in for about 5 minutes.

CUBANO SANDWICHES WITH MOJO-BRAISED PORK SHOULDER

Steps:

• Position an oven rack in the center of the oven and preheat the oven to 325 degrees F. Place the pork shoulder on a parchment-lined baking sheet or plate and sprinkle generously with salt and pepper.
• Preheat a medium Dutch oven with a tight-fitting lid over medium-high heat. Add 2 tablespoons olive oil and swirl to coat. Add the pork shoulder and brown on all sides, about 3 minutes per side. Remove from the pot and add the remaining tablespoon olive oil. Add the onions, sprinkle with salt and pepper and cook until softened, 3 minutes. Add the dried oregano, garlic, chiles de arbol and bay leaf and cook, stirring, 1 minute. Add the pork shoulder back to the pot fat-side up, then add the chicken stock, lime juice and orange juice, adding more stock or water if necessary to reach halfway up the meat. Bring to a simmer and cover the pot. Transfer to the oven and braise, basting with liquid every hour, until the pork shoulder is very tender and falling apart, 4 to 6 hours.
• Remove the pork from the braising liquid and shred into large bite-sized pieces. Skim the fat from the braising liquid, then cook to reduce over medium-high heat to about 1 1/2 cups. Taste for seasoning and adjust with salt and pepper. Return the pork to the liquid, toss to combine, and keep warm.
• Combine the mayonnaise and honey mustard in a small bowl and season with salt and pepper to taste. Split the rolls, then spread each with a scant 3 tablespoons of the mayonnaise mixture. Divide the Swiss cheese among the top and bottom rolls. Top the bottom rolls with the pickled red onions, pulled pork and ham. Close the sandwiches.
• Heat a cast-iron skillet over low heat. In batches, transfer the rolls to the skillet and place another skillet on top. Cook until the bottom portions of cheese are melted, then flip the sandwiches and continue to cook until heated through and the cheese has melted. Serve.

MOJO CUBAN SANDWICH

Steps:

• For the mojo marinade: Trim the pork shoulder, removing any excess fat, and tie. Make the mojo marinade by combining the citrus juices and zest, oregano, cilantro, 1 1/2 tablespoons of the garlic and the cumin in a large mixing bowl. Whisk in the olive oil. Place the tied roast into a resealable plastic bag and pour in the marinade. Sprinkle with salt and pepper. Allow to marinate for 30 to 40 minutes at room temperature. Once marinated, remove from the bag and wipe away any excess liquid. Reserve the marinade.
• For the pork roast: Preheat a 6-quart pressure cooker over medium-high heat. Add the canola oil to the pressure cooker pot and turn to high heat. Sear the roast on all sides. Then add the chicken stock, bay leaves, onions and the reserved marinade. Replace the lid and reduce the heat to low. Cook until the roast is tender, 30 to 45 minutes.
• Remove the roast, transfer to a cutting board and rest for 5 to 7 minutes. Slice thinly.
• For the Cuban sandwiches: Using a serrated knife, halve the Cuban loaves. Begin building the sandwiches. First, spread a thin layer of Dijon mustard onto the bread. Add 5 pickle slices, about 3 ounces of ham and a few slices of roasted pork. Top with 2 slices of the cheese. Finish with the top half of the Cuban loaf. Repeat with the remaining sandwiches.
• To serve: Heat a flat-top griddle pan to medium heat with the olive oil. Place the sandwiches on to the griddle pan and place a weighted cast-iron pan on top to press. Press the sandwiches until the bread is toasted and the cheese is melted, 2 to 3 minutes. Remove and cut in half. Secure with bamboo skewers and serve immediately.

TRADITIONAL CUBAN RECIPE: CUBAN MOJO (CUBAN MARINADE)

Steps:

• Mash garlic, salt and peppercorns, using a mortar and pestle or use food processor.
• Stir in juice.
• Allow to sit for at least 30 minutes or longer at room temperature.
• *If making it without the oil - stop at this point and this makes a perfect marinade for seasoning, chicken, fish, pork &/or beef.
• Continue with preparing the mojo with oil - after you have stirred in juice add onion & oregano.
• Allow to sit for at least 30 minutes or longer at room temperature.
• In a saucepan heat olive oil to medium hot & then remove from heat.
• Whisk oil in garlic-juice mixture, until well blended.
• Stores for at least a week in the refrigerator.