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CUBANOS INSPIRED BY CHEF

Picture for Cubanos inspired by Chef

9,555,196 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?

US

original

metric

INGREDIENTS

large bone pork shoulder

1 in large bone pork shoulder

orange juice

4 cups orange juice

water

2 cups water

rice wine vinegar

½ cup rice wine vinegar

spiced rum

½ cup spiced rum

kosher salt

½ cup kosher salt

dark brown sugar

¼ cup dark brown sugar

head of garlic, cloves peeled and crushed

whole head of garlic, cloves peeled and crushed

stems oregano, roughly chopped

2 stems oregano, roughly chopped

stems rosemary, roughly chopped

2 stems rosemary, roughly chopped

stems thyme, roughly chopped

2 stems thyme, roughly chopped

stems sage, roughly chopped

2 stems sage, roughly chopped

bay leaves

3 bay leaves

olive oil

½ cup olive oil

oranges, and zested

3 juiced oranges, and zested

limes, and zested

6 juiced limes, and zested

stems oregano, roughly chopped

2 stems oregano, roughly chopped

chopped cilantro

½ cup chopped cilantro

chopped mint leaves

¼ cup chopped mint leaves

head of garlic, cloves peeled and crushed

whole head of garlic, cloves peeled and crushed

kosher salt

1 tbsp kosher salt

freshly ground pepper

1 tbsp freshly ground pepper

toasted and freshly ground cumin

2 tbsp toasted and freshly ground cumin

loaf of pan Cubano

1 loaf of pan Cubano

butter, at room temperature

4 tbsp butter, at room temperature

thick deli ham

8 ounces thick deli ham

swiss cheese

12 slices swiss cheese

Dill pickles, thinly sliced

Dill pickles, thinly sliced

mustard

4 tbsp mustard

DIRECTIONS

1.

Remove excess fat from pork roast, and score fat cap on the top. Combine orange juice, water, rice wine vinegar, rum, salt, brown sugar, garlic, oregano, rosemary, thyme, sage, and bay leaves in a large bowl - whisk to combine.  Place the pork shoulder in a large stainless steel bowl, and pour marinade over top, making sure it’s completely submerged.  Cover and refrigerate for at least 12 hours.

large bone pork shoulder

1 in large bone pork shoulder

water

2 cups water

orange juice

4 cups orange juice

rice wine vinegar

½ cup rice wine vinegar

spiced rum

½ cup spiced rum

kosher salt

½ cup kosher salt

dark brown sugar

¼ cup dark brown sugar

head of garlic, cloves peeled and crushed

whole head of garlic, cloves peeled and crushed

stems oregano, roughly chopped

2 stems oregano, roughly chopped

stems rosemary, roughly chopped

2 stems rosemary, roughly chopped

stems thyme, roughly chopped

2 stems thyme, roughly chopped

stems sage, roughly chopped

2 stems sage, roughly chopped

bay leaves

3 bay leaves

2.

To make mojo marinade: combine olive oil, orange juice & zest, lime juice & peels, oregano, cilantro, mint, garlic, salt, pepper, and cumin, whisking to combine.

olive oil

½ cup olive oil

oranges, and zested

3 juiced oranges, and zested

limes, and zested

6 juiced limes, and zested

stems oregano, roughly chopped

2 stems oregano, roughly chopped

chopped cilantro

½ cup chopped cilantro

chopped mint leaves

¼ cup chopped mint leaves

head of garlic, cloves peeled and crushed

whole head of garlic, cloves peeled and crushed

kosher salt

1 tbsp kosher salt

freshly ground pepper

1 tbsp freshly ground pepper

toasted and freshly ground cumin

2 tbsp toasted and freshly ground cumin

3.

Remove pork shoulder from brine and discard brine.  Place pork shoulder back into stainless steel bowl, and cover with mojo marinade.  Massage marinade into the pork for one minute before covering and refrigerating for 2 hours.

4.

Remove pork from the marinade, brushing off any large pieces of herbs.  Place on a wire rack set in a rimmed baking sheet, brush with marinade, and roast at 350°F for 2 1/2 hours, until pork registers 165°F at its thickest point.  Tent the roast with foil and allow to rest for 30 minutes, or refrigerate until ready to use.

5.

Butter the inside of the pan Cubano, cut into 4 pieces, and toast butter-side-down in a hot plancha.  Slice pork about 1/4-inch thick.  In a lightly oiled nonstick pan, sear pork and ham.  Fill sandwiches with pork, ham, cheese, and pickles - smear with mustard, smear top exterior of the pan Cubano with butter, and press in the plancha for 2-3 minutes, until bread is deeply browned and cheese is melted.  Cut diagonally and serve.

loaf of pan Cubano

1 loaf of pan Cubano

butter, at room temperature

4 tbsp butter, at room temperature

thick deli ham

8 ounces thick deli ham

Dill pickles, thinly sliced

Dill pickles, thinly sliced

swiss cheese

12 slices swiss cheese

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