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CUBANOS INSPIRED BY CHEF

Name: Cubanos inspired by Chef
Ingredients: For the Pork Shoulder & Brine; 1 large bone in pork shoulder; 4 cups orange juice; 2 cups water; 1/2 cup rice wine vinegar; 1/2 cup spiced rum; 1/2 cup kosher salt; 1/4 cup dark brown sugar; 1 whole head garlic cloves, peeled and crushed; 2 stems fresh oregano, roughly chopped; 2 stems fresh thyme, roughly chopped; 2 stems fresh sage, roughly chopped; 3 bay leaves; For the Mojo Marinade; 1/2 cup olive oil; 3 oranges, zest and juice; 6 limes, zest and juice; 2 stems fresh oregano, roughly chopped; 1/2 cup fresh cilantro, chopped; 1/4 cup fresh mint leaves, chopped; 1 whole head garlic cloves, peeled and crushed; 1 tbsp kosher salt; 1 tbsp freshly ground black pepper; 2 tbsp toasted and freshly ground cumin; For the Assembly; 1 loaf pan Cubano, quartered; 4 tbsp butter, at room temperature; 8 oz thick deli ham; 12 slices Swiss cheese; dill pickles, thinly sliced

9,635,792 views Chef is holy ground for film foodies, and as demonstrated in a previous episode, has some real culinary chops behind it (courtesy of Roy Choi). I love a good Cubano as much as the next guy, but can some garlic and citrus really elevate my favorite hangover snack into something worthy of a What-About-Bob-Style "mmm"-fest?

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INGREDIENTS

For the Pork Shoulder & Brine

1 large bone in pork shoulder

4 cups orange juice

2 cups water

½ cup rice wine vinegar

½ cup spiced rum

½ cup kosher salt

¼ cup dark brown sugar

1 whole head garlic cloves, peeled and crushed

2 stems fresh oregano, roughly chopped

2 stems fresh thyme, roughly chopped

2 stems fresh sage, roughly chopped

3 bay leaves

For the Mojo Marinade

½ cup olive oil

3 oranges, zest and juice

6 limes, zest and juice

2 stems fresh oregano, roughly chopped

½ cup fresh cilantro, chopped

¼ cup fresh mint leaves, chopped

1 whole head garlic cloves, peeled and crushed

1 tbsp kosher salt

1 tbsp freshly ground black pepper

2 tbsp toasted and freshly ground cumin

For the Assembly

1 loaf pan Cubano, quartered

4 tbsp butter, at room temperature

8 oz thick deli ham

12 slices Swiss cheese

dill pickles, thinly sliced

4 tbsp mustard

TOOLS

mixing bowls

whisks

wire cooling rack

rimmed baking sheet

aluminum foil

plancha or large panini press

nonstick pan

Chef’s knife

cutting board

fridge

oven

DIRECTIONS

For the Pork Brine

Trim excess fat from the pork shoulder and score the fat cap. In a large mixing bowl, whisk together the orange juice, water, rice wine vinegar, rum, kosher salt, brown sugar, garlic, oregano, rosemary, thyme, sage, and bay leaves.

1 large bone in pork shoulder

4 cups orange juice

2 cups water

½ cup rice wine vinegar

½ cup spiced rum

½ cup kosher salt

¼ cup dark brown sugar

1 whole head garlic cloves, peeled and crushed

2 stems fresh oregano, roughly chopped

2 stems fresh thyme, roughly chopped

2 stems fresh sage, roughly chopped

3 bay leaves

Chef’s knife

cutting board

mixing bowls

whisks

Submerge the pork shoulder in the brine, cover, and refrigerate for at least 12 hours.

For the Pork Shoulder & Brine

mixing bowls

aluminum foil

fridge

For the Mojo Marinade

In a separate bowl, combine the olive oil, orange zest and juice, lime zest and juice, oregano, cilantro, mint, garlic, salt, pepper, and cumin. Whisk to combine.

½ cup olive oil

3 oranges, zest and juice

6 limes, zest and juice

2 stems fresh oregano, roughly chopped

½ cup fresh cilantro, chopped

¼ cup fresh mint leaves, chopped

1 whole head garlic cloves, peeled and crushed

1 tbsp kosher salt

1 tbsp freshly ground black pepper

2 tbsp toasted and freshly ground cumin

mixing bowls

whisks

For the Pork

Remove the pork shoulder from the brine, discarding the brine. Place the pork in a stainless steel bowl and coat with the mojo marinade, massaging it into the meat for 1 minute.

For the Pork Shoulder & Brine

For the Mojo Marinade

mixing bowls

Cover and refrigerate for an additional 2 hours

For the Pork Shoulder & Brine

For the Mojo Marinade

aluminum foil

fridge

Preheat your oven to 350°F (175°C). Remove the pork from the marinade, brushing off large herb pieces, and place it on a wire rack set in a rimmed baking sheet.

For the Pork Shoulder & Brine

oven

wire cooling rack

rimmed baking sheet

Roast for 2.5 hours, or until the internal temperature reaches 165°F at the thickest point. Tent with foil and let rest for 30 minutes (or refrigerate until ready to use).

For the Pork Shoulder & Brine

aluminum foil

oven

For the Assembly

Butter the cut sides of the pan Cubano and toast butter-side down on a hot plancha until golden.

4 tbsp butter, at room temperature

1 loaf pan Cubano, quartered

plancha or large panini press

Slice the pork shoulder into ¼-inch slices. In a nonstick pan, lightly sear the sliced pork and ham.

For the Pork Shoulder & Brine

Chef’s knife

cutting board

nonstick pan

Spread mustard on the inside of the toasted bread, then layer with seared pork, ham, Swiss cheese, and dill pickles. Butter the top exterior of the sandwich and press in the plancha or panini press for 2-3 minutes until the bread is golden and the cheese is melted.

4 tbsp mustard

1 loaf pan Cubano, quartered

8 oz thick deli ham

12 slices Swiss cheese

dill pickles, thinly sliced

For the Assembly

plancha or large panini press

Cut each sandwich diagonally and serve immediately.

cutting board

Chef’s knife

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