Chef Tom cooks up a Mojo Pork Cubano (inspired by Roy Choi’s recipe for the film Chef) on the Yoder Smokers YS640. We were excited that our friends Troy from T-Roy Cooks and Justin from Baby Back Maniac could join us to get a little taste of the sandwich as well.
WHAT YOU’LL LOVE
- Overnight mojo marinade: Olive oil, orange zest and juice, lime juice, cilantro, mint, garlic, oregano, and cumin whisked together and massaged into a boneless Boston butt in a zip-top bag soak into the pork overnight.
- Hot start, then a lower finish: About 45 minutes at 450°F browns the outside, then the heat drops to 400°F until the pork reaches 170°F and rests for 30 minutes before slicing.
- Layered Cuban build: Thin-sliced roasted pork, browned deli ham, Swiss cheese, dill pickles, and yellow mustard go on buttered, toasted bread.
- Pressed on the grates: Grill weights set on top of the sandwiches over GrillGrates press them flat while the bread crisps and the cheese melts.
Mojo Pork Cuban Sandwich
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
Cuban
Servings
14
Prep Time
40 minutes
Cook Time
1 hour 15 minutes
Calories
624
Chef Tom's Mojo Pork Cubano recipe is an expertly crafted blend of zesty marinade and slow-roasted pork for an authentic taste that will transport your taste buds. Experience the juicy, savory flavors of Cuba in every bite!
Ingredients
- 3 1/2 lb roast of boneless Boston butt pork shoulder
- Mojo marinade (recipe below)
- 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 heroes 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
- 3 tbsp minced garlic
- 1 tbsp fresh oregano, minced
- 2 tsp ground cumin
-
Kosher salt
- black pepper
For the Mojo Marinade:
Directions
- 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. Transfer 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 400ºF 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 thinly 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.
Recipe Note
Recipe FAQ
What is mojo?
Mojo is a Cuban citrus and garlic marinade, traditionally made with sour orange juice. This version combines orange and lime juice to get a similar sweet-tart balance, along with cilantro, mint, oregano, and cumin.
Why marinate the pork overnight?
A thick pork shoulder needs time for the citrus, garlic, and herbs to season it. Keep it refrigerated the entire time. Don't let it sit out.
Why wipe the marinade off before roasting?
Wet marinade on the surface steams the pork instead of browning it. Wiping it off, then seasoning with salt and pepper, lets the outside brown and form a crust. Discard the marinade, since it has touched raw pork.
Why start at 450°F and then lower the heat to 400°F?
The first 45 minutes brown the outside quickly. Lowering the heat lets the inside cook through without drying out or burning the crust.
What internal temperature should the pork reach?
This recipe takes the roast to 170°F, which leaves it tender enough to slice thin for sandwiches. That's well above the 145°F USDA minimum for pork, so the higher target is for texture.
Why rest the pork for 30 minutes?
Resting lets the juices settle back into the meat, so it slices cleanly and stays moist in the sandwich.
Why slice the pork 1/4" thick?
Thin slices lie flat in the sandwich and soften as they warm. Slice across the grain so each piece is tender.
Why brown the ham on the grates first?
Browning the ham adds a little caramelized flavor and warms it through before it goes into the sandwich.
How can I press the sandwiches without grill weights?
Cook them in a skillet or on a griddle and press them down with a second heavy skillet or a foil-wrapped brick. Turn them once, when the bottom is golden.
Why butter the outside of the bread?
Butter browns the bread into a crisp, golden crust and gives the sandwich its classic pressed texture.
How should I store leftovers?
Refrigerate the roasted pork within 2 hours of cooking. It keeps for about 3-4 days and freezes well. Assemble and press the sandwiches just before eating.
How indoor-friendly is this recipe?
4 out of 5. A 400°F oven roasts the marinated pork, and the sandwiches press in a skillet. You'd lose the grill grates' marks and pellet smoke.
Recipe Highlights
Overnight mojo marinade: Seasons the pork with citrus, garlic, and herbs.
Hot start, lower finish: Browns the crust and keeps the pork tender.
Classic Cuban layers: Pork, ham, Swiss, pickles, and mustard.
Pressed sandwiches: Crisp the bread and melt the cheese.
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Nutrition
Nutrition
- Nutrition Serving Size
- 10.28 oz
- per serving
- Calories
- 624
- Carbs
- 18 grams
- Protein
- 30 grams
- Fat
- 49 grams
- Sodium
- 604 milligrams
