Cubano Press

Ingredients

• 1 tsp Dried Oregano
• 500 g Pork Shoulder
• 120 ml Sour Orange Juice
• 6 pcs Garlic
• 1 tsp Ground Cumin
• 2 tbsp Olive Oil
• 1.75 tsp Kosher Salt
• 1 pcs Cuban Bread
• 2 tbsp Yellow Mustard
• 4 pcs Swiss Cheese
• 120 g Deli Ham
• 8 pcs Dill Pickles
• 1 tbsp Unsalted Butter
• 0.5 tsp Black Pepper

Method

1. In a bowl, combine {sour_orange_juice}, {garlic}, {dried_oregano}, {ground_cumin}, {olive_oil}, {kosher_salt}, and {black_pepper}. Pat {pork_shoulder} dry so it roasts instead of steams, then coat it well and refrigerate until deeply seasoned.
2. Roast the marinated {pork_shoulder} on a rack in a roasting pan at medium-low oven heat until very tender and an instant-read thermometer reads pull-apart doneness. Baste once or twice with the pan juices, then rest so the meat stays juicy.
3. Split {cuban_bread} lengthwise and open it like a book, leaving a hinge if possible for easier pressing.
4. Thinly slice or hand-pull the rested {pork_shoulder} into sandwichable pieces while still warm so it stays moist and easy to layer.
5. Spread the cut sides of {cuban_bread} with {yellow_mustard}. Layer on {swiss_cheese}, {deli_ham}, warm {pork_shoulder}, and {dill_pickles}, seasoning the pork layer lightly with {kosher_salt} if needed for full flavor.
6. Heat a large skillet or griddle over medium heat. Brush the outside of {cuban_bread} with {unsalted_butter}, then press the sandwich with a heavy pan until the crust is deeply crisp, the {swiss_cheese} melts, and the layers compress together. Finish with a final splash of {sour_orange_juice} over the cut pork edge for brightness, then halve and serve at once.