Sammy’ s Cuba no Sandwich

Cook Time :3 Hours ,30 Minutes

Servings: 6

Mojo Marinade:

•3/4 cup extra-virgin olive oil

•1 cup cilantro, minced

•3/4cuporangejuice

•1/2 cup fresh squeezed lime juice

•3 tablespoons fresh garlic, minced

•1tablespoon fresh oregano, minced

•2 teaspoons cum in, ground

• ko shersa lt, to ta ste

• co a rse b la ck pepper, to ta ste

Sandwich:

•3⁄ pounds pork shoulder or bone less pork butt 12

•2teaspoonsTabasco ChipotleSauce

•3 tablespoons mayonnaise

•6piecesCuban bread orbaguette

(6 in ches ea ch), cu tlen gthw ise

•8 ounces deli ham, thinly sliced

•1/2 pound swiss cheese, thinly sliced

• 24 d illpickle chips

•4 tablespoons yellow mustard

•1cupunsalted butter

•4 tablespoons reserved Mo jo Marina de

To make Mojo Marinade: In bowl, whisk olive oil, cilantro, orange juice, lime juice, garlic, oregano, cumin, salt and pepper until incorporated. Adjust salt and pepper, to taste. Reserve 4 tablespoons marinade in separate bowl, cover and set aside in refrigerator.

Place pork in large zip-top bag. Cover with Mojo Marinade and close bag. Place in roasting pan and refrigerate overnight.

Heat oven to 450˚ F.

Remove pork and marinade from bag and place in roasting pan. Cover with foil and cook in oven 45 minutes.

After 45 minutes, reduce heat to 375˚ F, remove foil and cook 2 hours until internal temperature reaches 175˚ F and pork is fork tender at thickest part.

Remove from oven and let rest 20 minutes before slicing. In small bowl, mix chipotle sauce and mayonnaise until fully incorporated.

Spread mixture on bottom bread slice.

On top bread slice, place two slices deli ham, 3-4 ounces roasted pork, two slices swiss cheese, 4-6 pickles and yellow mustard.

Over medium-high heat, butter at surface of griddle and add reserved Mojo Marinade while butter is melting.

Place assembled sandwiches on griddle, pressing grill weight or heavy skillet on top of sandwiches.

Cook until bottoms are golden brown and cheese is melted.