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Mojo pulled pork and cubano style sandwich

By March 09, 2018 , , ,

One of my favourite films is Chef with Jon Favreau. It's a great feel good film and features some excellent food too. My problem when watching this is that I end up stopping it about halfway through and end up making a grilled cheese sandwich. What I hadn't done is made the famous Cubano sandwich which is a key recipe in this film. So after a bit of research and finding many and various recipes as to what constitutes the ultimate Cubano I settled on the one that originates from the film which was from Roy Choi with a few tweaks from yours truly.

Many of you won't have access to Cuban style bread, I improvised and made my own using pork lard instead of olive oil in a focaccia recipe. I also used semolina flour as well as tipo '00' flour as it gives the bread the right texture. A baguette will work just as well if you cannot get cuban style bread or don't fancy making your own.

Next I made the mojo marinade for the pork and sat the pork shoulder in this overnight before slow roasting it indirect on the BBQ at 130c for 7-8 hours with apple wood chips.  You are looking at reaching 89c internal temp. if using a larger joint then you will need to cook for longer, in this recipe I was cooking a 1kg joint. 
You can also cook this in the oven and I have provided the method below.

1kg pork shoulder

Mojo Marinade

Juice of 4 oranges
Juice of one lime
300ml water
10g salt
1 teaspoon roasted ground cumin
10g fresh oregano roughly chopped
10g fresh coriander roughly chopped
6 cloves of garlic roughly crushed
1 red onion peeled roughly cut into chunks
2g fresh ground black pepper

Mix all the marinade ingredients together
Marinate the pork for 12 hours in the fridge
Set your BBQ up for indirect cook at 130c with apple wood chips
Place the pork in a roasting tin and pour in the marinade
While it is cooking turn the pork every hour
Cook for 5 hours and then wrap in tin foil and cook for another 2-3 hours until it reaches 89c internal temperature
Allow the pork to rest for 1 hour before using
If cooking in the oven, cook at 120c (fan) 130c (normal) for 5 hours and then covered in foil for 2 until it hits 89c

Cuban style bread
250g semolina flour
200g tipo 00 flour
7g dried yeast
80g melted lard or pork fat
7g salt
300ml warm water

Place all the dry ingredients in a mixing bowl and stir to combine
Add the lard and water and stir to form a wet dough
Knead for 10 minutes until the dough becomes smooth
Place on a greased baking sheet, cover and place in a warm place until the dough has risen to twice its volume (about 40 minutes)
Place in an oven at 190c (fan) 200c (normal) and bake for 50 minutes. 
If cooking on the BBQ use indirect heat also use the pizza stone and cook at 200c for 50 minutes

Now for the final stretch assembling and cooking the sandwich

4 slices cuban style bread or a normal baguette will suffice if you cannot get the bread
10ml dijon mustard
2 Pickled gherkins thinly sliced
6 slices emmenthal cheese
30ml melted butter
4 slices mojo pork
2 slices honey roast ham

Spread the inside of the bread with dijon mustard
Layer with the ham, cheese, pickles and pork
Brush the outsides with melted butter and cook in a pan on medium heat, turn halfway through and cook on the other side, it is ready when the cheese has melted
If you're lucky to have a plancha griller then brush both sides with butter and grill until the cheese starts to melt

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