Go Back
Print

Cubans with Pork Mojo

Ingredients

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

Pork Mojo

  • 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

Cubans

  • 2 slices Swiss Cheese per sandwhich
  • 2 slices Ham per sandwhich
  • Yellow Mustard
  • sandwich sliced pickles
  • Cuban bread or Ciabatta roll
  • 1 stick butter

Instructions

Pork Mojo

  • 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

Cubans

  • 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