Mojo Cuban pork - cubanos - cook with PICS 🐷🇨🇺

TheToast

Hey folks. So I watched the movie Chef the other week for the first time and then really wanted to eat some Cuban pork. And specifically a cubanos sandwich.

So I got myself 3.6kg of boneless pork shoulder, made the mojo marinade and bathed the pork in it for 24hrs, then smoked it with a chunk of cherry wood.

220c for 30mins. Then 180c for approx 3hrs. Pulled at 73c so it was sliceable. 

I could not believe how tasty this was. The marinade is exceptional. 

This is the method I followed

https://www.recipetineats.com/juicy-cuban-mojo-pork-roast-chef-movie-recipe/

I was concerned that it may be dry if sliceable rather than pulled but it was so juicy. 

I ate it as a roast with roast potatoes and veg the first time, then make sandwiches the next few times using the cubanos method from here. And I think it actually is the best sandwich I’ve ever had. 

Method for the sandwich: 

https://www.recipetineats.com/cuban-pork-sandwich-cubanos-from-chef-movie/

MasterC

Very nice

JohnInCarolina

I’d hit it.

Wolfpack

That’s an outstanding example of a Cuban- nice work and loved that movie. 

kl8ton

Outstanding! 

lkapigian

Sweet!!

stv8r

Great post and fantastic cook!  I LOVE a good Cuban sandwich

Mattman3969

Awesome !

caliking

oh man, that looks tasty. 

That movie changed my grilled cheese sammich game forever. 

abtaylor260

Wow 

StillH2OEgger

That looks terrific!

4TheGrillOfIt

That looks delicious.  I’d say you earned some corn starch for the werewolves.

johnmitchell

Fantastic

CPARKTX2

Awesome, that looks great!

Foghorn

4 years in Tampa got me loving Cuban sandwiches.  That looks as good as any I've ever had.

1voyager

Incredible. Thanks for the link to the recipe.

SaltySam

Oh my lord.  As a sandwich junkie, I always look forward to a Cuban.  This is seriously leveled up.  

I don’t recall seeing your handle often on the forum, but I’ll click on everything you post from now on.  

Cookbook_Chip

Wow!  I only have made Cubanos with left over pulled pork and not the full marinated mojo version.  That looks AMAZING.

lousubcap

How did I not see this til now.  Great cook and that Cubano...Incredible.  Congrats.  

Mattman3969

Just came back to look again.  This is on my shortlist 

TideEggHead

Nice job! Love a good Cuban! I need to do this soon, I am drooling.

NDG

Outstanding !!  Cubans & Reubens make the world go round.

GATraveller

I could not live without Cuban sandwiches. These look amazing! 

Stormbringer

and I’m so cooking this. Looks similar to what @Mattman3969 cooked. SWMBO has ordered a panini press. 

Stormbringer

@TheToast ... the Chef film came on Amazon Prime last night so we watched it and I remebered your awesome cook. I plan to make this next weekend and do the same as you, cook it as a roast and have it with roast potatoes and then use the rest for sandwiches. For the sandwiches, where did you get your pickles from? Our standard ones come from Waitrose which are ok but nothing special. What bread did you use? We have a panini press on order.

Also I was interested to see that the recipe (and your cook) had the shoulder cooked at 220C and then 180C. My understanding of pork shoulder is that it needed to be cooked low 'n' slow to break down connective tissue inherent in that part of the animal. But your pork looked good, was it tough in any way when you had it as a roast?

TEXASBGE2018

This looks fantastic. I'm assuming it would work with a bone in shoulder it would just change the cook time. I may try this out this week

TheToast

YES @Stormbringer, get on board the cubanos train. Whoop whoop!

I use Ms Elwood sweet cucumber slices. These IMO are the best sliced cucumbers from a supermarket. Make sure you get the slices - they also do whole and spears. 

I bought ciabatta bread from a supermarket. 

And yes I cooked to that recipe. You actually don’t want to do it low and slow because the intention is for it to be sliced, rather than pulled pork.

Couple of other tips: I made extra (perhaps 30% more) marinade because the pork joint was so big but I then ended with a massive bath of the stuff! But it worked out well - would do it the same again.

Marinade for 24hrs but apparently not more because meat can break down after that particularly due to the citrus - and then it gets sloppy.

Also I don’t have a panini press - I squished it in a frying pan. A press would be great though.

Good luck and post photos! 

TheToast

TEXASBGE2018 said:

This looks fantastic. I'm assuming it would work with a bone in shoulder it would just change the cook time. I may try this out this week

I got the neck-end of a shoulder and asked butcher to remove the bone. Then it’s easier to slice for sandwiches. So that’s my recommendation! (Also few UK butchers would know what a pork butt is so I normally ask for neck end, but thats my fault for living in UK). 

loco_engr

WOW!  Great post . . . I went searching for Cuban Restaurants near me and also followed your url & printed it out.  Thank You for posting!

Srpete01

Only one thing left to do now... buy a food truck