Cuban Sandwiches

Directions

• In a bowl, mix all ingredients for the mojo marinade until well combined.
• Remove any skin from the pork shoulder and score the fat in a crosshatch pattern to help the marinade penetrate
• Place the pork shoulder in a large zip-lock bag or container. Pour in the mojo marinade, seal, and refrigerate for at least 12 hours.
• Preheat the oven to 350°F. Remove the pork from the marinade and place it on a wire rack set on top of a roasting pan.
• Roast at 350°F for about 2.5 hours or until the internal temperature reaches 165°F.
• Let the pork rest until cool enough to handle. Then slice thinly for the sandwiches.
• Heat a bit of oil in a skillet over medium heat. Add the sliced pork and cook for a few minutes per side until lightly browned and crisp. Add the sliced ham and cook for 1–2 minutes, just until warmed and slightly crispy.
• Slice the hoagie rolls and spread mustard on both cut sides. Layer each sandwich with sliced pork, ham, Swiss cheese, and pickles. Close the sandwiches, then spread butter on the outsides of the rolls (top and bottom).
• Heat a clean skillet or sandwich press over medium-high heat. Add the sandwiches and press down firmly with a spatula (or use a sandwich press). Cook for 2–3 minutes per side, or until the bread is golden and the cheese is melted.
• Slice in half on a diagonal and serve hot.