Prepare the Mojo Brine

  • Water, boiled 475.0 ml
  • Knorr® Ultimate Roasted Chicken Base Gluten Free 225.0 g
  • Brown sugar 225.0 g
  • Oregano, dried 10.0 g
  • Cumin, ground 10.0 g
  • Water, filtered, room temperature 1.4 L
  • Lime juice, fresh 225.0 g
  • Orange juice, fresh 225.0 g
  • Lime zest 5.0 g
  • Orange zest 5.0 g
  • Bone-In/Skin-on Pork Shoulder 4.5 kg

Prepare the Pork Shoulder

  • Extra virgin olive oil, as needed
  • Salt, kosher, as needed

Assemble the Sandwich

  • Butter 140.0 g
  • Cuban Bread, sliced in half, 20 cm 10.0 each
  • Ham hocks 850.0 g
  • Pork shoulder, prepared 4.5 kg
  • Swiss cheese 550.0 g
  • Yellow mustard 300.0 g
  • Sliced pickles 280.0 g
  1. Prepare the Mojo Brine

    • Whisk all dry ingredients/ spices into the boiling water, until well combined (approx. 30-40 seconds).
    • Add the filtered water (room temperature), lime and orange juices and zest, stir well for another 15-20 seconds.
    • Once the brine is cooled, place the pork shoulder inside the brine, in a large container that fits both the pork and liquid. Refrigerate for 24-48 hours.
  2. Prepare the Pork Shoulder

    • Remove pork from brine, pat dry with paper towel. Brush pork with extra virgin olive oil and season with coarse salt. Place pork on a rack in a roasting pan and cook/sear for 25-30 minutes or until a good golden color is achieved.
    • Lower oven temperature to110 C and cook for 5 hours or until pork is fork tender.
  3. Assemble the Sandwich

    • Spread butter onto Cuban bread halves.
    • Layer with ham, pork and Swiss cheese.
    • Place open Cuban bread with cheese and meats on a medium-high griddle for approximately 90 seconds. The bread should be toasted and cheese should be melted.
    • Add the mustard and pickles. Close the sandwich and press on the griddle for another minute.
    • Cut the sandwich in half and serve with potato chips.
Chef Inspiration