Cubano Sandwich with Mango Mustard
1 1/2 – 2 Pound Loin of Pork (Boneless Pork Roast) – SEE RECIPE BELOW
3 Full Heads of Garlic; About 30 Cloves, removed from their papery shells
1 Large Yellow Onion, peeled and chopped into large chunks
2 Teaspoons Salt
1 tsp. Whole Black Peppercorns
1 1/2 Cup Extra Virgin Olive Oil
3 Cups of Orange Juice
1 Cup Chicken Stock
2 Lemons, Juiced
2 Limes, Juiced
2 Tbsp. Dried Oregano
1/2 Pound Thinly Sliced Brown Sugar Ham or Honey Baked Ham
1/2 Pound Thinly Sliced Swiss Cheese
1/2 Cup of Mango Mustard – SEE RECIPE BELOW
4 Dill Pickles, Sliced into strips – or – Already Sliced Stacker Style Dill Pickles
4 – 6″ Hoagie Rolls – OR 2 – 24″ Baguette Style Loaf similar to a Jimmy Johns Baguettes
4 Tbsp Softened Butter
Directions For The Marinade
Yields about 4 cups of marinade
- In the pitcher of a blender and add the Garlic Cloves, Salt, Peppercorns and 1/4 Cup of Olive Oil. Cover the pitcher of the blender and mix the ingredients until they form a paste. This will take about 30 – 45 seconds on high. If it is not combining drizzle a little bit of Olive Oil in til the ingredients move around the blender with ease.
- Add Onion, 1 Cup of Orange Juice, the Lemon Juice and Lime Juice. Cover and blend for about 1 minute, there should be no solids in the marinade, just a nice smooth liquid. Turn the blender off, add the remaining cup of OJ and let the mixture sit at room temp for about 30 minutes. While the flavors are melding together heat 1 cup of Olive Oil in a sauce pan over Medium High Heat on the stove. When it begins to glisten and show “waves” remove it from the heat and pour into the garlic-citrus mixture. Stir in the oregano and the marinade is ready.
- This marinade is good for pork, chicken, fish or shrimp and keeps in the fridge for up to 3 weeks!
- Refrigerate the unused marinade, you will use this to baste your meat while it’s roasting
Directions For Marinating and Roasting the Pork
- Remove pork from packaging and place on a cutting board. Pierce the meat all around with a pairing knife, creating about 1/4″ slashes into the roast. These will act as vessels to soak in the marinade. Place the pork and about 2 cups of the marinade in a large plastic zipper storage bag and put in the refrigerator for 8 – 24 hours, the longer the better. Store the remaining two cups of marinade in the fridge for basting.
- When ready to cook remove the pork from the fridge and let it sit a room temp for at least a half and hour. While meat is warming up preheat oven to 450˚F. Set it up with a rack in the center of the oven.
- After 30 minutes place the pork on the rack of a roasting pan, making sure that the layer of fat is facing up.
- Roast the pork at 450˚F for 20 minutes, rotating the pan 180˚ after 10 minutes to it brown evenly on all sides.
- After 20 minutes turn the temp down to 325˚F and once again rotate the pan 180˚. Pour the 1 cup of reserved orange juice and 1 cup of chicken stock into the bottom of the roasting pan. Set a kitchen time for 1 Hour, checking on the meet after about 30 minutes to rotate the pan (you will continue this process of rotating the pan every 30 minutes until the meat is finished).
- When the first hour is complete begin to baste the roast. Using a pastry brush, thoroughly brush the sides and the top of the meat. If you notice that the liquids are starting to evaporate from the pan pour about 1 cup of water in, just to keep the pan moist and to create a bit of a pan juice. Using a baster or a spoon, pour some of this cooking liquid on the meat as well.
- Reset the kitchen timer for 1 hour and continue to rotate the meat and baste the meat every 20 – 30 minutes. During this time you will want to check your meat with a meat thermometer. When the meat reached 160˚F it is ready to come out of the oven. Depending on the size of your roast it will be done anywhere from 2 hours to 3 hours after the start time of cooking, so I recommend starting to check the temp after about 1 1/2 hours of cooking.
- When meat has reached 160˚F remove it from the oven, place it on a platter and cover it with tin foil. Allow the meat to rest for 30 minute to 1 hour.
- After meat has rested slice it into 1/4″ slices, a 1 1/2 pound roast will yield about 12 slices of meat. Drizzle and of the juices that accumulated while the meat was resting over the sliced pork to keep it moist.
Mango Mustard Ingredients
2 Tbsp Dijon Mustard
1 Fresh Mango, Peeled and cut into chunks
1 Tbsp Brown Sugar
Place Mango, Mustard and Brown Sugar in a blender or food processer and combine for about a minute until smooth.
DIRECTIONS TO ASSEMBLE SANDWICH
- Place a cast iron pot in a 500˚F to heat it up. Leave it in the oven for about 30 minutes
- While pot is heating, heat a cast iron frying pan (or any frying pan) on a stove over medium heat.
- Assemble Sandwiches: Slice Bread in half (if using 24″ Rolls slice them into 12″ lengths and then slice them open). Spread Mango Mustard on the inside of each half of the bread, layer on the swiss cheese – about 2 slices, followed by the pickles, ham, pork and then more cheese (the cheese acts as glue). Butter the outside of each piece of bread.
- Working in batches place two sandwiches onto the preheated skillet. Remove the cast iron pot from the oven and place on top of the sandwiches (you can use bricks wrapped in tin foil that have been heated in the oven as well.) Add a few heavy cans from the kitchen cover and place in the pot to add weight, so the sandwiches are being pressed together. Cook the sandwiches like this for about 5 – 7 minutes, so that the cheese is melty, but the bread is not burnt.
- Place sandwiches in a low oven to keep warm while you complete the process with the next batch of sandwiches! Cut sandwiches diagonally and serve!