Clark Neal’s The Real Deal Cubano Sandwich

Ingredients

Mojo Roast Pork

• 1 (3 - 4 lb.) pork shoulder roast
• 1 (20 oz.) bottle prepared Mojo marinade

Cubano Sandwich

• 1 Ingles bakery French bread loaf
• 1 lb. deli ham, sliced
• 1 lb. deli swiss cheese, sliced
• 1 lb. mojo roasted pork, shredded
• 2 tsp. yellow mustard
• 1 dill pickle, sliced into rounds
• 2 tbls. Laura Lynn unsalted butter, softened

Directions

1. Place pork shoulder roast into a container or zip top bag and pour 2 cups of mojo marinade over roast. Seal and marinate in the refrigerator overnight.
2. Preheat oven to 275⁰. Place pork shoulder in a roasting pan and pour marinade over roast, cover with foil and bake 2 hours. Remove foil from pan, raise oven temperature to 325⁰, and continue to cook roast uncovered, basting every 30 minutes, until roast reaches an internal temperature of 190⁰. Remove from oven and allow to cool. Reserve the cooking liquid from the roasting pan.
3. Shred the cooled pork. Combine the reserved pan juices with ¼ cup mojo marinade and pour over shredded pork, toss to combine.
4. Slice the bread in half lengthwise, coat each cut side liberally with yellow mustard.
5. To assemble the sandwich, layer deli ham, mojo roasted pork, swiss cheese, and pickles. Coat the outside top and bottom of bread with softened butter.
6. In a pre-heated pan, toast sandwich over medium heat for 1 – 2 mins. per side, until bread is golden brown, sandwich is heated through, and cheese is melted. Weight sandwich with a sandwich press, cast iron pan, or a brick wrapped in foil while toasting.
7. Remove sandwich from pan, slice sandwich diagonally and serve.