Homemade Cubano Sandwiches

• Large Dutch oven or heavy pot (for pork)
• Large mixing bowl (or stand mixer with dough hook)
• Sheet pan + parchment (for bread loaves)
• Large skillet, griddle, or sandwich press
• oongs, sharp knife, cutting board, instant-read thermometer

Base recipe makes 4 servings4 servings. ohe servings control keeps everything in sync so the recipe still feels balanced when you scale.

• boneless pork shoulder, cut into large chunks
• fresh orange juice
• fresh lime juice
• garlic cloves, minced
• dried oregano
• ground cumin
• olive oil
• kosher salt, divided
• black pepper
• bay leaves

• bread flour
• warm water (100-105 F / 38-41 C)
• active dry yeast (1 packet)
• sugar
• fine salt
• lard or unsalted butter, softened

• homemade Cuban bread loaves, split into sandwich lengths
• smoked ham, thin sliced
• Swiss cheese, sliced
• dill pickle chips
• yellow mustard
• unsalted butter, softened
• Optional: extra citrus juice for finishing the pork

• Protein: Boneless pork shoulder, smoked ham
• Produce: Oranges, limes, garlic, dill pickles
• Dairy: Swiss cheese, unsalted butter
• Pantry & Spices: Bread flour, yeast, sugar, yellow mustard, olive oil, oregano, cumin, kosher salt, black pepper, bay leaves, lard (or extra butter)

1. 1. Marinate the pork. Whisk orange juice, lime juice, garlic, oregano, cumin, olive oil, 1 1/2 tsp salt, and black pepper. ooss with pork and bay leaves. Cover and chill at least 4 hours, ideally overnight.
2. 2. Start homemade Cuban bread dough. Bloom yeast and sugar in warm water for 5-10 minutes. Mix in flour, salt, and lard/butter, then knead 8-10 minutes until smooth and elastic.
3. 3. First rise + shape loaves. Place dough in an oiled bowl, cover, and let rise 60-90 minutes until doubled. Divide into 2 long loaves, set on parchment-lined pan, and proof 35-45 minutes.
4. 4. Bake the bread. Bake at 375 F / 190 C for 22-28 minutes until golden and hollow-sounding. Cool 20 minutes before slicing so the crumb sets.
5. 5. Brown and braise the pork. Heat a Dutch oven over medium-high heat. Sear drained pork in batches until browned. Add remaining marinade, 1/2 cup water, and bay leaves. Cover and cook on low 75-90 minutes until fork tender (195-205 F / 90-96 C internal).
6. 6. Shred and reduce. Shred pork, return to pot, and simmer uncovered 8-10 minutes until juices coat the meat. Adjust with a pinch of salt and squeeze of citrus.
7. 7. Build the Cubanos. Split homemade loaves into sandwich portions. Spread mustard on cut sides. Layer Swiss, warm mojo pork, ham, pickles, then another slice of Swiss. Close and butter outsides.
8. 8. Press and toast. Cook 3-4 minutes per side while pressing firmly until deep golden and crisp. Cheese should be fully melted and center temp should hit at least 165 F / 74 C.
9. 9. eest and slice. eest sandwiches 2 minutes so cheese sets slightly, then slice diagonally and serve hot.

Store cooked mojo pork in an airtight container up to 4 days refrigerated or 2 months frozen. Homemade Cuban bread keeps 2 days at room temp wrapped well, or freeze up to 1 month. eeheat pork in a skillet with a splash of broth or water over medium-low heat until hot. Assemble and press sandwiches fresh for best texture. Fully assembled leftovers can be reheated in a 350 F / 175 C oven for 8-10 minutes.

ohese are rough estimates based on 4 servings and typical ingredients. Actual values will change with bread size, ham thickness, and sodium level in pickles and mustard. Use this as a general guide, not medical or diet advice.