Experience Cuba's classic Mojo Pork Cubanos with this recipe! Succulent pork shoulder is marinated in a zesty mojo blend, then topped with ham, Swiss cheese, and dill pickles. Get a taste of the tropics in every bite!
WHAT YOU'LL LOVE
- Marinating the pork shoulder overnight in a citrus-herb mojo blend seasons the meat all the way through before it ever hits the smoker
- Starting the cook at 450°F for the first 45 minutes builds color on the surface quickly, then dropping to 400°F for the remainder lets the roast finish through without over-darkening the crust
- Browning the deli ham on the GrillGrates before assembly adds a layer of char flavor that cold, straight-from-the-package ham wouldn't have
- Pressing the sandwiches with a grill weight while they cook compacts the layers and helps the cheese melt evenly against the bread, rather than the sandwich staying loose and the cheese only partially melting
Mojo Pork Cubanos
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
Cuban
Servings
14
Prep Time
45 minutes
Cook Time
3 hours 2 minutes
Calories
1419
Taste the island's finest with our Mojo Pork Cubanos! Enjoy succulent pork shoulder marinated in a zesty mojo sauce, topped with ham, Swiss cheese, and pickles.
Ingredients
- 3 1/2 lb roast of boneless Boston butt pork shoulder
- Mojo marinade
- 6 oz thin sliced deli ham
- 1/2 lb Swiss cheese, thin sliced
- 3 whole dill pickles, sliced thin, lengthwise
- yellow mustard
- 6 (6” long) soft baguettes or heros, split lengthwise
- 1 cup unsalted butter, softened
-
3/4 cup extra virgin olive oil
- 1 cup cilantro, minced
- 1 tbsp orange zest, finely grated
- 3/4 cup orange juice, fresh squeezed
- 1/2 cup lime juice, fresh squeezed
- 1/4 cup mint leaves, minced
- 8 cloves garlic, minced
- 1 tbsp fresh oregano, minced
- 2 tsp ground cumin
- Kosher salt
- black pepper
For the Mojo Marinade:
Directions
- Transfer marinade to a large zip top bag and add the pork. Seal the bag and massage the marinade into all sides of the pork. Place the bag in a foil pan or baking dish and refrigerate overnight.
- Preheat your Yoder Smokers YS640 pellet grill to 450°F, set up for indirect grilling, with GrillGrates installed, flat sides up, over the firebox. Remove the pork from the marinade. Wipe excess marinade from the surface. Season liberally with salt and pepper. Transfer to the second shelf of the smoker. Cook for about 45 minutes, just until the outside starts to brown.
- After 45 minutes, turn the grill down to 400°F and continue cooking until the internal temperature reaches 170°F, about two more hours. Remove from the grill and rest 30 minutes before slicing. Cut 1/4” thick slices.
- While the pork rests, cook the thin sliced deli ham on the flat surface of the GrillGrates to brown the outside. Remove. Then, butter the cut sides of the bread and toast on the GrillGrates. Remove. Place grill weights on the grill to preheat.
- Build the sandwiches. Two slices grilled ham, two slices roasted pork, one slice Swiss cheese, two pickles and yellow mustard on the top bun.
- Butter the flat surface of the GrillGrates. Place the sandwiches on the GrillGrates, butter the tops of the bread then place the grill weight on top of the sandwiches. Cook until the bottoms are golden brown and the cheese is melting.
Mojo Marinade
Combine all the Mojo marinade ingredients (except salt and pepper) in a bowl. Whisk to incorporate. Season with salt and pepper. Taste and adjust seasonings as desired.
Recipe Note
Recipe FAQ
Why marinate the pork shoulder overnight instead of for just a few hours?
A full overnight soak in the citrus, herb, and garlic mojo marinade gives the flavors time to work all the way through the roast, rather than just seasoning the surface.
Why start the cook at 450°F before dropping to 400°F partway through?
The higher initial temperature for the first 45 minutes builds color on the surface quickly. Dropping to 400°F afterward lets the roast continue cooking through to temperature without the crust over-darkening in the meantime.
Why brown the deli ham on the GrillGrates before building the sandwiches?
Cooking the thin-sliced ham on the flat surface first adds a layer of char and warmth that cold ham straight from the package wouldn't have, giving the sandwich another textured component beyond the roasted pork.
Why press the sandwiches with a grill weight while they cook?
The weight compacts all the layers together and helps the cheese melt evenly against the bread and other fillings, rather than the sandwich staying loose with the cheese only partially melted by the time the bread browns.
What internal temperature should the pork shoulder actually reach?
This recipe roasts it to 170°F, well above the USDA minimum of 145°F for whole-muscle pork.
How indoor-friendly is this recipe?
4 out of 5 — a regular oven can roast the pork using the same two-stage temperature approach, and a panini press or heavy skillet can replicate the pressed-sandwich technique in place of the GrillGrates.
Recipe Highlights
Overnight mojo marinade: Seasons the pork shoulder all the way through.
Two-stage roasting temperature: Builds color quickly, then finishes gently.
Pre-browned ham: Adds char flavor beyond cold deli ham.
Weighted pressing: Compacts layers and melts the cheese evenly.
Recommended Recipes
Nutrition
Nutrition
- Nutrition Serving Size
- 10.28 oz
- per serving
- Calories
- 1419
- Carbs
- 64 grams
- Protein
- 97 grams
- Fat
- 85 grams
- Sodium
- 1476 milligrams
