Cuban Sandwich With Mojo Slow Roasted Pork -

There’s a reason the Cuban sandwich has become an iconic symbol of Miami’s food culture—one bite of that perfectly pressed combination of tender mojo pork, salty ham, melted Swiss cheese, tangy pickles, and bright mustard on crispy-toasted bread creates a flavor explosion that’s simply unforgettable. I’ll never forget my first authentic Cubano from a small Miami café—the contrast of textures, the way the citrusy mojo pork mingled with sharp mustard, the satisfying crunch of the pressed bread. It was a revelation that a sandwich could be this complex, this satisfying, this perfect.

The Cuban sandwich’s origins trace back to the early 1900s when Cuban immigrants in Florida created a portable meal that combined their homeland’s flavors with American deli ingredients. The star of the show is the mojo-marinated pork—”mojo” referring to the citrus-garlic marinade that’s a cornerstone of Cuban cuisine. When slow-roasted until tender and then layered with quality ham, Swiss cheese, pickles, and mustard, the result is a sandwich that transcends its humble ingredients to become something truly extraordinary.

This recipe delivers an authentic Cuban sandwich using the famous mojo pork preparation inspired by Chef Roy Choi’s version from the 2014 film “Chef.” You’ll learn how to create the traditional citrus marinade, slow-roast pork to perfection, and assemble and press the sandwich properly for that signature crispy exterior and melted interior. Whether you’re a Cubano enthusiast or making one for the first time, this recipe will transport you straight to Miami’s best Cuban cafés.

Prep Time: 20 min (plus overnight marinating) | Cook Time: 5-6 hours | Total: 6 hours (plus marinating time)
Yield: 6-8 sandwiches | Difficulty: Medium

Quick Stats Box:

Cuisine: Cuban/Latin American
Course: Main dish/Lunch
Diet: Can be adapted for gluten-free (with GF bread)
Best for: Weekend cooking projects, crowd feeding, game day meals, special dinners, meal prep

Why This Recipe Works

Authentic citrus-garlic mojo marinade — Fresh orange juice, lime juice, garlic, and herbs create the signature tangy-savory flavor that defines Cuban pork
Slow roasting delivers tender perfection — Low and slow cooking transforms tough pork shoulder into melt-in-your-mouth meat that shreds easily
Layered flavors create complexity — The combination of mojo pork, salty ham, nutty Swiss, tangy pickles, and sharp mustard creates perfect flavor balance
Pressing creates signature texture — Flattening and toasting the sandwich creates crispy bread, melted cheese, and allows all flavors to meld together
Make-ahead friendly — Pork can be cooked days in advance and refrigerated, making sandwich assembly quick when you’re ready to eat

Ingredient Spotlight

Pork Shoulder—The Foundation

Pork shoulder (also called Boston butt) is essential for this recipe—it has enough fat and connective tissue to stay moist during long cooking while developing incredible flavor. Don’t substitute pork loin or tenderloin, which will dry out during slow roasting.

Mojo Marinade—The Soul

Traditional Cuban mojo combines fresh citrus juices (orange and lime), garlic, cumin, oregano, and olive oil to create a bright, aromatic marinade that tenderizes meat while infusing it with distinctive flavor. Fresh-squeezed citrus juice is non-negotiable—bottled juice lacks the vibrant flavor.

Cuban Bread—The Traditional Choice

Authentic Cuban sandwiches use Cuban bread, which is similar to French bread but with a softer crust and slightly sweet flavor. If unavailable, use soft sub rolls, French baguettes, or any soft white bread that can be pressed without falling apart.

Ingredients

For the Mojo Marinade:

¾ cup extra-virgin olive oil
1 cup fresh cilantro, minced
1 tablespoon orange zest
¾ cup fresh orange juice (from 2-3 oranges)
½ cup fresh lime juice (from 4-5 limes)
¼ cup fresh mint leaves, minced
8 cloves garlic, minced (or 3 tablespoons)
1 tablespoon fresh oregano, minced (or 1 teaspoon dried)
2 teaspoons ground cumin
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

For the Pork:

4 pounds boneless pork shoulder roast, rind removed
Kosher salt and black pepper for seasoning
1 cup chicken broth (optional, for slow cooker method)

For Sandwich Assembly:

6-8 soft sub rolls or Cuban bread (6-inch portions)
½ cup yellow mustard
¾-1 pound thinly sliced deli ham
½ pound Swiss cheese, thinly sliced (or Gruyère)
3 large dill pickles, sliced thin lengthwise
½ cup unsalted butter, softened (for brushing bread)

Ingredient Notes:

Quality matters most: Use fresh citrus juice, not bottled—the bright, fresh flavor is essential to authentic mojo
Room temperature is key: Remove pork from refrigerator 1 hour before roasting for even cooking
Don’t skip: Marinating overnight (or at least 2 hours) is crucial for flavor and tenderness

Essential Equipment

You’ll Need:

Large mixing bowl or gallon-sized zip-top bag for marinating
Roasting pan with rack
Aluminum foil
Meat thermometer
Two forks for shredding
Large skillet or griddle for pressing
Heavy cast iron pan or panini press for weighing down sandwiches
Sharp serrated knife for slicing bread

Nice to Have:

Food processor for marinade
Slow cooker or pressure cooker (alternative cooking methods)
Panini press or sandwich press
Pastry brush for butter

How to Make Cuban Sandwich With Mojo Slow Roasted Pork (Step-by-Step)

Step 1: Make the Mojo Marinade

Combine olive oil, cilantro, orange zest, orange juice, lime juice, mint, garlic, oregano, cumin, salt, and pepper in a large bowl or food processor. Whisk vigorously or pulse until well combined and herbs are finely chopped. The marinade should be bright green with visible herb flecks and smell intensely of citrus and garlic.

Pro tip: Make extra marinade and reserve half in a sealed container in the refrigerator—you’ll use this later to make a finishing sauce for the cooked pork.

Step 2: Marinate the Pork

Place pork shoulder in a large zip-top bag or bowl. Pour half the mojo marinade over the pork, turning to coat all sides thoroughly. Seal the bag, pressing out excess air, or cover the bowl tightly. Refrigerate for at least 2 hours, but preferably overnight (up to 24 hours) for maximum flavor.

Temperature matters: Marinating tenderizes the meat while infusing it with citrus and herb flavors. The longer you marinate, the more flavorful and tender the pork becomes.

Step 3: Prepare for Roasting

Remove pork from refrigerator and let sit at room temperature for 1 hour before cooking. Preheat oven to 425°F (220°C). Remove pork from marinade (reserve the marinade) and pat the surface slightly dry with paper towels. Season generously with additional salt and pepper.

Place pork on a rack in a roasting pan. Pour about ½ cup of the reserved marinade over the pork.

Step 4: Initial High-Heat Roast

Roast uncovered at 425°F for 30 minutes to brown the exterior and develop a flavorful crust. The high heat caramelizes the sugars in the marinade and creates texture.

Step 5: Low and Slow Cooking

After 30 minutes, reduce oven temperature to 300°F (150°C). Cover the roasting pan tightly with aluminum foil. Continue roasting for 3 hours, then remove foil, increase temperature to 325°F, and roast for another 2-3 hours, basting occasionally with pan juices.

The pork is done when it reaches an internal temperature of 170°F and shows almost no resistance when pierced with a knife—it should be fall-apart tender.

Alternative slow cooker method: Place marinated pork in slow cooker with 1 cup chicken broth and sliced onions. Cook on low for 4-6 hours until tender.

Common mistake: Rushing the cooking. Pork shoulder needs low, slow heat to break down connective tissue and become tender. High heat creates tough, dry meat.

Step 6: Rest and Shred

Remove pork from oven and let rest 10-15 minutes. Pour accumulated juices into a bowl and reserve 1 cup. Add the remaining reserved mojo marinade to the pan drippings, along with additional fresh chopped mint and oregano. This creates a finishing sauce.

Using two forks, shred the pork into chunks. Toss with some of the finishing sauce to keep it moist and flavorful. The pork can be made up to 3 days ahead and refrigerated.

Test kitchen discovery: Refrigerating the cooked pork before slicing makes it easier to cut clean slices for sandwiches rather than shreds. For sandwiches, thinly slice the pork instead of shredding for better texture.

Step 7: Prepare the Bread

Slice sub rolls or Cuban bread lengthwise, keeping one side attached like a hinge. Spread yellow mustard generously on both the top and bottom interior surfaces. Don’t be shy with the mustard—its sharpness is essential to authentic Cuban sandwiches.

Step 8: Layer the Sandwich

Build each sandwich in this specific order for authentic Cubano results:

Bottom bun with mustard
2 slices Swiss cheese
3-4 slices deli ham (folded if needed to fit)
Generous portion of mojo pork (about ¼ pound per sandwich)
2 more slices Swiss cheese
3-4 pickle slices
Top bun with mustard

Pro tip: The cheese layers above and below the meat help bind everything together and create that signature melty texture.

Step 9: Butter and Press

Brush or spread softened butter on the exterior of both the top and bottom of each sandwich. Heat a large skillet or griddle over medium-low heat.

Place sandwiches in the pan and place a heavy cast iron skillet, grill weight, or panini press on top to flatten them. Press down firmly but gently—you want to compress the sandwich without squeezing out all the filling.

Temperature matters: Medium-low heat is crucial. Too high and the bread burns before the cheese melts; too low and you won’t get crispy, golden bread.

Step 10: Toast to Perfection

Cook for 4-5 minutes on the first side until golden brown and crispy. Flip carefully, add more weight on top, and cook another 4-5 minutes until the second side is golden and the cheese is completely melted and oozing.

The finished sandwich should be compressed to about half its original height with a crispy, golden exterior and hot, melted interior. Remove from heat and let rest 1-2 minutes before cutting diagonally in half to serve.

Expert Tips & Tricks

Temperature Matters: Low and slow roasting (300-325°F) is essential for tender pork shoulder. High heat creates tough, dry meat. Be patient—the wait is worth it.

Don’t Rush the Marinating: Overnight marinating (or at least 2 hours minimum) allows citrus acids to tenderize the meat while flavors penetrate deeply.

The Secret to Authentic Flavor: Fresh-squeezed citrus juice is non-negotiable. Bottled juice lacks the bright, vibrant flavor that defines authentic mojo.

Common Mistake: Using pork loin or tenderloin instead of pork shoulder. These lean cuts dry out during long cooking—only pork shoulder has enough fat and connective tissue to stay moist.

Test Kitchen Discovery: Slicing the cooked pork thinly (rather than shredding) and then quickly grilling the slices creates better texture and allows you to add grill marks.

Customization Ideas

Protein Variations:

Chicken: Substitute boneless chicken thighs, marinate in mojo, and roast until 165°F
Beef: Use flank steak or skirt steak marinated in mojo for a non-traditional twist
Vegetarian: Replace pork with marinated and grilled portobello mushrooms

Flavor Modifications:

Spicy Mojo: Add 1-2 teaspoons red pepper flakes or minced jalapeño to marinade
Smoky Version: Add smoked paprika to the marinade or smoke the pork instead of roasting
Extra Citrus: Increase orange and lime juice for brighter, tangier flavor
Herb Variations: Try adding fresh basil or increase the mint for different aromatic notes

Bread Alternatives:

Cuban bread (most authentic)
Soft French baguette
Ciabatta rolls
Soft hoagie or submarine rolls
For gluten-free: Use quality GF sub rolls

Regional Variations:

Tampa-style: Add salami to the sandwich layers
Miami-style: Keep it traditional with just pork, ham, cheese, pickles, and mustard
Modern fusion: Add avocado, jalapeños, or chipotle mayo

Storage & Meal Prep

Make Ahead:

Mojo marinade: Prepare up to 3 days ahead and refrigerate
Marinated pork: Can marinate up to 24 hours before cooking
Cooked pork: Roast up to 3 days ahead, refrigerate, slice or shred before reheating
Best practice: Make the pork over the weekend, store refrigerated, and assemble sandwiches fresh during the week

Storing:

Cooked pork: Refrigerate in airtight container with some finishing sauce up to 5 days
Assembled sandwiches: Not recommended—assemble just before cooking for best texture
Leftover sandwiches: Refrigerate up to 2 days, reheat in skillet over low heat

Reheating:

Reheat sliced pork gently in a skillet with a splash of the mojo finishing sauce or chicken broth. Assemble sandwiches with warm pork and press fresh for optimal results.

What to Serve With Cuban Sandwiches

Perfect Pairings:

Black beans and rice — Classic Cuban side dish
Sweet plantains (maduros) — Caramelized fried plantains provide sweet contrast
Yuca fries — Crispy cassava fries with garlic mojo dipping sauce
Cuban-style coleslaw — Tangy slaw cuts through rich sandwich
Tostones — Twice-fried green plantains with garlic sauce

Complete the Meal:

Serve with crispy plantain chips, a side of black bean soup, or a simple green salad with citrus vinaigrette. For drinks, pair with mojitos, Cuban coffee, or cold beer.

Nutrition Facts (Per Serving)

Based on 1 sandwich (8 total):

Note: Nutrition varies based on bread choice, amount of butter used, and pork portion size. These are estimates for a generously filled sandwich.

Your Questions Answered

What is mojo and what makes it Cuban?
Mojo is a citrus-garlic marinade and sauce central to Cuban cuisine, made with fresh orange juice, lime juice, garlic, cumin, and oregano. The bright citrus flavors reflect Cuba’s tropical climate and Spanish-influenced cooking.

Can I use a slow cooker or pressure cooker?
Yes! For slow cooker, cook on low 4-6 hours with chicken broth and onions. For pressure cooker, cook on high pressure for 40 minutes. Both methods work well though oven roasting creates better exterior texture.

Why do Cuban sandwiches have both ham and pork?
The combination provides flavor and textural contrast—the sweet, tender mojo pork pairs with salty, firm deli ham to create complexity. This combination emerged in Tampa and Miami Cuban communities in the early 1900s.

What if I can’t find Cuban bread?
Use soft French baguettes, sub rolls, or any white bread with a soft interior and light crust that can be pressed without falling apart. Avoid crusty artisan breads that are too hard.

Should the sandwich be served hot or cold?
Always hot! Cuban sandwiches are pressed and toasted until the cheese melts and the bread is golden and crispy. Cold assembly doesn’t create the signature texture.

Can I make this without marinating overnight?
You can, but the flavor won’t be as developed and the meat won’t be as tender. Minimum 2 hours marinating is essential; overnight is ideal for authentic results.

Recipe History & Cultural Context

The Cuban sandwich’s origins are debated between Tampa and Miami, both cities with significant Cuban immigrant populations. The sandwich emerged in the early 1900s when Cuban workers in cigar factories needed portable, filling lunches. The combination of roast pork (a Cuban staple), ham (readily available in America), Swiss cheese, pickles, and mustard on Cuban bread created a perfect fusion of Cuban and American food cultures.

The mojo marinade has deeper roots in Cuban cuisine, brought to the island by Spanish colonizers and adapted with local citrus and Caribbean spices. “Mojo” comes from the Portuguese word meaning “sauce,” and traditional Cuban mojo criollo showcases the island’s abundant citrus—particularly bitter orange (naranja agria). When Cubans immigrated to Florida, they adapted recipes using available sweet oranges and limes.

The pressed, toasted sandwich style likely originated in Tampa, where Italian immigrants added their tradition of pressing sandwiches (like panini) to the Cuban creation. Miami’s Cuban community embraced the sandwich and made it iconic, leading to ongoing friendly rivalry about which city makes the “authentic” Cuban sandwich.

The 2014 film “Chef” brought renewed attention to Cuban sandwiches when celebrity chef Roy Choi created a mojo pork recipe for the movie that went viral. His version emphasized fresh citrus, abundant herbs, and slow-roasted perfection, inspiring home cooks worldwide to recreate this Cuban-American classic.

Today, the Cuban sandwich represents more than just food—it’s a symbol of Cuban-American culture, immigration, adaptation, and the beautiful fusion that happens when culinary traditions meet and meld.

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