Cuban street food, reimagined by fire.

PREPARE THE MARINADE

Blend all marinade ingredients in a food processor until finely chopped, or finely chop the herbs and garlic and mix everything in a bowl.

MARINATE THE PORK

Place the pork shoulder in a deep tray, coat thoroughly with the marinade, and refrigerate overnight. This step is key to the deep citrus-garlic flavour that defines mojo pork Cuban sandwiches.

PREPARE THE BBQ

Remove the pork from the fridge and let it sit at room temperature for an hour. Meanwhile, light your Kadai and set up the Kadai Lid for indirect cooking. Once the temperature reaches around 200°C, place the pork over indirect heat. Reserve the leftover marinade.

ROAST THE PORK

Cook for 30 minutes, then baste with the pan juices. Maintain a lid temperature around 170°C, basting every 30 minutes. Roast for a further 1½–2 hours, until the internal temperature reaches 70°C.

REST THE PORK

Transfer the pork to a plate, loosely cover with foil, and rest for 20 minutes before slicing.

MAKE THE MOJO SAUCE

In a Kadai Frying Pan, combine the reserved marinade, lime juice, orange juice, and a few tablespoons of pan drippings. Bring to a boil, season, and simmer briefly to create a tangy sauce for the mojo pork sandwich.

MAKE THE CUBANO SANDWICH:

HEAT THE FILLINGS

Warm a Large Skillet over medium heat. Cook the sliced ham and mojo pork on both sides until lightly browned, then set aside.

TOAST THE BREAD

Brush the cut sides of the baguettes with melted butter and toast cut-side down in the skillet until golden.

ASSEMBLE THE SANDWICH

Layer the pork, ham, Swiss cheese, and pickles on the bottom half of the baguette. Spread mustard on the top half and close the sandwich.

PRESS AND GRILL

Butter the outside of the baguette, then place in the skillet. Cover with baking paper and weigh down with a Burger Press. Cook for 3 minutes per side, until crisp and golden and the cheese has melted.

SERVE

Slice the sandwiches in half and serve immediately with warm mojo sauce on the side.