Mexican Cubano
Mexican Cubano
Ingredients
For the Pork Al Pastor
- 3 pounds pork shoulder
- 1 achiote paste
- 1 shallot
- 3 garlic cloves
- 1 teaspoon oregano
- 2 teaspoons cumin
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1 cup pineapple juice
- 2 orange, zested and juiced
- 2 lime, zested and juiced
For the Chipotle Mustard Sauce
- 1/4 cup Dijon mustard
- 1 lime, juiced
- 1 tablespoon chipotle in adobo sauce
For Assembly
- 1 cup Oaxaca cheese, roughly pulled into pieces
- 1/2 cup deli sliced chorizo
- 1/4 cup pickled jalapeños
- 1/4 cup pickled red onion
- 1/4 cup cilantro, chopped
- 4 slices Cubano bread
Instructions
- 1
Preheat your oven to 300°F. Zest and juice the oranges and limes for the pork marinade.
⏱️ 5 min•🌡️ 300
- 2
In a blender, combine the orange zest, orange juice, lime zest, lime juice, achiote paste, shallot, garlic cloves, oregano, cumin, salt, black pepper, and pineapple juice. Blend thoroughly until smooth to create the marinade.
⏱️ 5 min
- 3
Place the pork shoulder into a large oven-safe pot. Pour the prepared marinade over the pork. Cover the pot with a lid.
⏱️ 5 min
- 4
Bake the pork in the preheated oven for 4 hours, turning the pork halfway through the cooking time to ensure even cooking.
⏱️ 240 min•🌡️ 300
- 5
While the pork is cooking, prepare the chipotle mustard sauce. In a small bowl, mix together the Dijon mustard, juice of 1 lime, and chipotle in adobo sauce. Refrigerate the sauce until ready for use.
⏱️ 5 min
- 6
Once the pork is cooked, carefully remove it from the marinade and set it aside to cool slightly. Return the remaining marinade from the pot to the stovetop.
⏱️ 5 min
- 7
Bring the marinade to a simmer over medium heat and reduce it until it is slightly thickened, stirring occasionally. This will create a flavorful mojo al pastor sauce.
⏱️ 10 min
- 8
Shred the cooled pork into small pieces using two forks or your hands. Add the shredded pork back to the reduced sauce and mix thoroughly until well combined.
⏱️ 10 min
- 9
To assemble the sandwiches, roughly pull the Oaxaca cheese into smaller pieces. Place the cheese onto slices of Cubano bread.
⏱️ 5 min
- 10
Toast and press the bread (using a panini press or a skillet with a weighted lid) until the cheese is melted and the bread is golden brown and toasted.
⏱️ 5 min
- 11
Once toasted, remove the bread from the heat and open the sandwich. Spread a generous amount of the chipotle mustard sauce on the inside of both halves of the bread.
⏱️ 2 min
- 12
Layer the sandwich with deli sliced chorizo, a generous portion of the mojo al pastor pork, pickled red onion, and pickled jalapeños.
⏱️ 3 min
- 13
Finish the sandwich with a sprinkle of chopped cilantro. Close the sandwich, cut in half, and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mexican Cubano
For the Pork Al Pastor
- 3 pounds pork shoulder
- 1 achiote paste
- 1 shallot
- 3 garlic cloves
- 1 teaspoon oregano
- 2 teaspoons cumin
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1 cup pineapple juice
- 2 orange, zested and juiced
- 2 lime, zested and juiced
For the Chipotle Mustard Sauce
- 1/4 cup Dijon mustard
- 1 lime, juiced
- 1 tablespoon chipotle in adobo sauce
For Assembly
- 1 cup Oaxaca cheese, roughly pulled into pieces
- 1/2 cup deli sliced chorizo
- 1/4 cup pickled jalapeños
- 1/4 cup pickled red onion
- 1/4 cup cilantro, chopped
- 4 slices Cubano bread
Instructions
- 1
Preheat your oven to 300°F. Zest and juice the oranges and limes for the pork marinade.
⏱️ 5 min•🌡️ 300 - 2
In a blender, combine the orange zest, orange juice, lime zest, lime juice, achiote paste, shallot, garlic cloves, oregano, cumin, salt, black pepper, and pineapple juice. Blend thoroughly until smooth to create the marinade.
⏱️ 5 min - 3
Place the pork shoulder into a large oven-safe pot. Pour the prepared marinade over the pork. Cover the pot with a lid.
⏱️ 5 min - 4
Bake the pork in the preheated oven for 4 hours, turning the pork halfway through the cooking time to ensure even cooking.
⏱️ 240 min•🌡️ 300 - 5
While the pork is cooking, prepare the chipotle mustard sauce. In a small bowl, mix together the Dijon mustard, juice of 1 lime, and chipotle in adobo sauce. Refrigerate the sauce until ready for use.
⏱️ 5 min - 6
Once the pork is cooked, carefully remove it from the marinade and set it aside to cool slightly. Return the remaining marinade from the pot to the stovetop.
⏱️ 5 min - 7
Bring the marinade to a simmer over medium heat and reduce it until it is slightly thickened, stirring occasionally. This will create a flavorful mojo al pastor sauce.
⏱️ 10 min - 8
Shred the cooled pork into small pieces using two forks or your hands. Add the shredded pork back to the reduced sauce and mix thoroughly until well combined.
⏱️ 10 min - 9
To assemble the sandwiches, roughly pull the Oaxaca cheese into smaller pieces. Place the cheese onto slices of Cubano bread.
⏱️ 5 min - 10
Toast and press the bread (using a panini press or a skillet with a weighted lid) until the cheese is melted and the bread is golden brown and toasted.
⏱️ 5 min - 11
Once toasted, remove the bread from the heat and open the sandwich. Spread a generous amount of the chipotle mustard sauce on the inside of both halves of the bread.
⏱️ 2 min - 12
Layer the sandwich with deli sliced chorizo, a generous portion of the mojo al pastor pork, pickled red onion, and pickled jalapeños.
⏱️ 3 min - 13
Finish the sandwich with a sprinkle of chopped cilantro. Close the sandwich, cut in half, and serve immediately.
⏱️ 1 min