Cubanos
Cubanos from the movie The Chef! Start this the night before and be prepared for a lot of prep work.
It's
Worth
It
4-6 lbs bone in pork shoulder
Take the fat cap off and score both sides with a sharp knife.
In a large bowl mix together
4 c orange juice
3 1/2 c water
1/2 c rice vingar
1/2 c spiced rum
1/2 c salt
1/4 c sugar
6 cloves of minced garlic
1 tbs each chopped fresh thyme, rosemary and oregano (halved if you're using dried)
1 tbs peppercorns
3 bay leaves
Mix the brine together and pour over the pork shoulder in a large bowl
Let sit in the fridge at least 12 hours
On to the next step, the next day remove from brine and pat dry
In a blender, combine and then slather over the pork-
2/3 c olive oil
2/3 c chopped cilantro
4 tbs chopped mint
1/2 c orange juice
1/2 c lime juice
7 cloves of chopped garlic
grated zest of one large orange
2 tsp fresh oregano
1 tsp ground cumin
2/3 tsp ground black pepper and salt
Add the pork and toss to coat
Let sit at least 2 hours
Remove from the mojo marinade and place pork on a rimmed baking sheet with a rack
Roast in the oven at 425 for 30 minutes and then reduce heat to 375 and cook until the internal temperature is 170 degrees, about 2- 2 1/2 hours total
Remove the bone and let cool
Thinly slice the pork
Last step
In a large fry pan, lightly brown the pork slices along with some ham slices (I've found a brand of ham that comes already sliced from the meat department that works well here)
Meanwhile slice your bread (soft, thin bread) and put cut side down in a non stick pan for a minute or two (for the first sandwich I added a tiny bit of olive oil, after that there should be enough butter in the pan to carry over)
Once the insides are toasted, remove and butter the other side
Put one butter side down and layer
Swiss cheese
Dill pickle slices
Yellow mustard
Cooked pork
Cooked ham
And the other piece of bread
Cook with your heaviest cast iron pan or another fry pan weighted down with something heavy on top of your sandwich until the first side is crispy
Flip and cook the other side
It's
Worth
It
4-6 lbs bone in pork shoulder
Take the fat cap off and score both sides with a sharp knife.
In a large bowl mix together
4 c orange juice
3 1/2 c water
1/2 c rice vingar
1/2 c spiced rum
1/2 c salt
1/4 c sugar
6 cloves of minced garlic
1 tbs each chopped fresh thyme, rosemary and oregano (halved if you're using dried)
1 tbs peppercorns
3 bay leaves
Mix the brine together and pour over the pork shoulder in a large bowl
Let sit in the fridge at least 12 hours
On to the next step, the next day remove from brine and pat dry
In a blender, combine and then slather over the pork-
2/3 c olive oil
2/3 c chopped cilantro
4 tbs chopped mint
1/2 c orange juice
1/2 c lime juice
7 cloves of chopped garlic
grated zest of one large orange
2 tsp fresh oregano
1 tsp ground cumin
2/3 tsp ground black pepper and salt
Add the pork and toss to coat
Let sit at least 2 hours
Remove from the mojo marinade and place pork on a rimmed baking sheet with a rack
Roast in the oven at 425 for 30 minutes and then reduce heat to 375 and cook until the internal temperature is 170 degrees, about 2- 2 1/2 hours total
Remove the bone and let cool
Thinly slice the pork
Last step
In a large fry pan, lightly brown the pork slices along with some ham slices (I've found a brand of ham that comes already sliced from the meat department that works well here)
Meanwhile slice your bread (soft, thin bread) and put cut side down in a non stick pan for a minute or two (for the first sandwich I added a tiny bit of olive oil, after that there should be enough butter in the pan to carry over)
Once the insides are toasted, remove and butter the other side
Put one butter side down and layer
Swiss cheese
Dill pickle slices
Yellow mustard
Cooked pork
Cooked ham
And the other piece of bread
Cook with your heaviest cast iron pan or another fry pan weighted down with something heavy on top of your sandwich until the first side is crispy
Flip and cook the other side
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