Todays recipe comes to you courtesy of The Chef Show on Netflix! I highly recommend this show, but I also recommend the move Chef. Both star Jon Favreau and will get your appetite ready for some delicious food. They create this Chef Show Cuban with Pork Mojo. Since they don’t really give you that much other than ingredients, I did the research for you to get what I figure to be the best Cuban I’ve ever had.
See below for more instructions with pictures.
Cubans with Pork Mojo
Brine for Pork Mojo
- 5 cups orange juice
- 1 cup water
- 1 cup rice vinegar
- ½ cup Rum
- 1 cup salt
- ½ cup sugar
- 5 bay leaves
- 5 garlic cloves minced
- 2 tbsp ginger minced
- 1 tbsp oregano
- 1 tbsp rosemary
- 1 tbsp thyme
- 1 tbsp sage
- 1 tbsp pepper corns whole
- 1 cup cilantro
- 1 cup olive oil
- ½ cup mint
- 2 tbsp oregano
- 1 tbsp orange zest
- 1 cup orange juice
- 1 cup lime juice
- 2 tsp cumin
- 2 tsp salt
- 2 tsp pepper
- 5 garlic cloves
- 1 Pork Butt
- 2 slices Swiss Cheese per sandwhich
- 2 slices Ham per sandwhich
- Yellow Mustard
- sandwich sliced pickles
- Cuban bread or Ciabatta roll
- 1 stick butter
- Add all ingredients for brine into very large bowl
- Prep pork butt by cutting off any excess fat or hard skin
- submerge Pork in brine and cover with plastic wrap
- Put in fridge for minimum 2-3 hours but no more than 12
- Combine all Mojo ingredients (minus pork butt) in blender and blend thoroughly
- After successful brining bring oven or grill up to 350°
- Put Brine in oven or on grill and add a layer of Mojo Sauce on top
- Continue to baste pork with mojo sauce every 30 minutes for minimum 2 hours or until pork has reached 145° internally
- Cut pork into thin slices for sandwich
- Cut Cuban or Ciabatta Bread into single serving and coat outside with butter
- Let skillet heat over medium high heat on your stove
- Add butter to skillet and wait til butter is melted
- In between bread add mustard on one side, 2 slices of swiss cheese, 2 slices of ham, and as much pork as you'd like
- Put sandwich on skillet and apply pressure to sandwich
- Cook sandwich on each side for 3 minutes or until golden brown on the outside and cheese has melted on the inside
Brining the pork actually adds a lot of flavor to the pork but also eats away at the fats. This makes the pork more tender and flavorful.
After the pork is brined, stick that sucker on a hot grill! We recommend doing it this way, but can also be done in the oven. Once its on the grill you’re going to want to cover the entire thing with a nice helping of Mojo sauce. The Mojo really makes the Chef Show Cuban pop!
I flip the pork once its starts browning on the bottom and add the mojo sauce to that side as well. This will not be the last time you flip the pork. It’s important to get the mojo all over that butt.
After about 2 hours of flipping and basting, flipping and basting and the porks internal temp is at 145 degrees, your going to want to get that thing off and do some taste testing. Don’t worry if some of the pork looks a little burnt, some of those pieces are the most flavorful pieces.
Follow the instructions on how to build your sandwich, but truth be told this pork is so good it goes well with anything. You can even include it in our Ramen. No matter what, we just hope you enjoy the Chef Show Cuban. As always, from our kitchen to yours, cheers!