Cuban Sandwich

By Naz Deravian

Updated October 16, 2023

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
About 10 hours
Prep Time
20 minutes
Cook Time
5 hours 30 minutes, plus marinating
Rating
4(222)
Comments
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There are many types of Cuban sandwiches, but the star of this one, also known as a Cubano, is tender, fall-apart roast pork. The pork’s marinade, called mojo, is citrusy and garlicky and spiked with earthy cumin and oregano. Sour oranges are traditionally used (see Tip), but  a mix of regular oranges and lime juices can be swapped in if the former is difficult to source. A loaf of Cuban bread is ideal for its fluffy interior, but a soft French bread, bolillo bread or hero rolls can stand in its place. Besides the pork, the sandwiches are stacked high with deli ham, Swiss cheese, dill pickles and yellow mustard (add salami to make it Tampa-style). They’re pressed until the cheese is melted and the bread is golden. Any leftover pork can be served alongside Cuban beans, maduros and rice.

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Ingredients

Yield:4 sandwiches, plus leftover pork 

FOR THE PORK

  • ¾ cup orange juice (from about 3 medium oranges)

  • ¼ cup lime juice, (from about 2 limes)

  • ¼ cup extra-virgin olive oil

  • 8 garlic cloves, finely chopped 

  • 1 ½ teaspoons ground cumin

  • 1 teaspoon dried oregano, or 1 tablespoon finely chopped fresh oregano leaves 

  • Kosher salt (such as Diamond Crystal) and black pepper

  • 3 to 3 ½ pound boneless pork shoulder 

FOR SANDWICHES

  • Cuban or similar bread, cut into four 6-inch-long pieces, split lengthwise

  • Yellow mustard, as needed

  • 6 ounces sliced Swiss cheese

  • 4 large dill pickles, thinly sliced lengthwise

  • 6 ounces sliced deli honey or maple ham

  • 8 ounces shredded or sliced roast pork (about 2 cups)

  • 4 ounces sliced salami (optional) 

  • 2 tablespoons unsalted butter, plus more as needed, melted

Ingredient Substitution Guide

Preparation

  1. Step 1

    Prepare the pork: In a medium bowl, combine the orange and lime juices, olive oil, garlic, cumin, oregano, 1 ½ teaspoons salt and 1 teaspoon pepper. Place the pork inside a large resealable bag, then slowly pour the marinade on top. Seal the bag and squish the marinade around so it evenly covers the pork. Refrigerate for at least 4 hours and up to 12 hours. Occasionally, if you think of it, move the pork around to re-coat in the marinade.

  2. Step 2

    Remove the pork from the refrigerator 30 minutes before cooking. Adjust an oven rack to the lower third position and heat to 275 degrees. (For easier cleanup, line a medium-sized roasting dish with aluminum foil.) Transfer the pork to the roasting dish, discarding the marinade. Season both sides of the pork well with salt and pepper. Cover the roasting dish with foil and roast for 3 hours.

  3. Step 3

    Remove pork from the oven and increase the heat to 325 degrees. Discard the foil on top and baste the pork with the pan juices. Return to the oven and roast, basting every 30 minutes, until the top of the pork is browned and the pork is cooked through and very tender, 1 ½ to 2 hours. Rest the pork for about 15 minutes before shredding or slicing. (If desired, taste and season the pan juices and serve alongside the pork or toss the shredded pork with some of it.)

  4. Step 4

    Prepare the sandwiches: Brush the outsides (not the cut sides) of the bottom halves of the bread with butter and arrange on a clean surface, cut-sides up. Slather the cut sides of both halves with mustard, then cover with Swiss cheese. To the bottom halves, add the sliced pickles, followed by the ham, roast pork and, if using, salami. Tuck in any pieces of meat hanging off the sides of the bread. Close the sandwiches and gently press down with the palm of your hand.

  5. Step 5

    Heat a large grill pan or griddle over medium. Brush the pan with butter, then add the sandwiches, bottom-sides down, and press down firmly with a wide spatula or another heavy pan. (You may need to do this in batches.) Grill, pressing the entire time, for 4 minutes. Brush the tops with butter and flip sandwiches, adding more butter to the pan, if needed. Grill the other side, pressing, until the cheese melts and the bread is toasted and golden, 4 minutes more. Transfer the sandwiches to a cutting board, slice in half diagonally, and serve immediately.

Tip

  • Sour oranges, also called Seville or bitter oranges, can be found late winter to early spring in Latin and Iranian markets as well as some farmers’ markets. Use 1 cup sour orange juice instead of the orange and lime juices.

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Ratings

4 out of 5
222 user ratings
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Comments

Alex

This will annoy some people but, If you don’t have Cuban bread, a Mexican bolillo or telera roll also make a good substitute. Or a light hot dog bun, or a sub roll. Some people say “if you don’t have Cuban bread don’t bother” but I think that’s silly. It’ll taste great on plenty of other breads. Ignore the naysayers

Annette DeKlara

Quick tip - the acid in the marinade can dissolve some of the aluminum foil. Better to cook the pork in a non-reactive pan (Pyrex or enamel coated) and use the foil to tent the pan.

Upstate Central New York Hobby Farmer

I make my pulled pork in the slow cooker all the time. It lacks the browning and crisp outside parts, but it is works for my purposes, and allows me to not have to watch it all day. I plan to try this recipe using this marinade - sounds great!

ReaderinVT

I made a batch of NYT pulled pork with, yes, root beer. Fabulous. And it will make a great base for these Cubanos ( sorry purists). There is a great little restaurant in town that makes theirs on grilled sourdough. And because that is what I can get, that is what I will use.

Matt

Salami makes it a Tampa Cubano. No salami is Miami style.

Vol

I use Plochman “Cuban Style Mustard”. It’s nicely spicy and available via Amazon if not in your grocery

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