Huge Loaded Cuban Sandwich (Print version)

A big pressed Cuban sandwich stacked with mojo pork, ham, Swiss, pickles, mustard, and salami for a hearty family meal.

# Ingredients:

For the mojo pork

01 - 2 lb (900 g) boneless pork shoulder
02 - 1/2 cup (120 ml) orange juice
03 - 1/4 cup (60 ml) lime juice
04 - 2 tablespoons olive oil
05 - 6 cloves garlic, minced
06 - 1 tablespoon dried oregano
07 - 1 teaspoon ground cumin
08 - 1 1/2 teaspoons kosher salt
09 - 1 teaspoon black pepper

For the sandwich

10 - 2 large Cuban bread loaves, or 1 very large soft crusty loaf
11 - 1/3 cup (80 g) yellow mustard
12 - 1 lb (450 g) thinly sliced deli ham
13 - 12 oz (340 g) Swiss cheese, sliced
14 - 6 oz (170 g) thinly sliced Genoa salami
15 - 1 1/2 cups dill pickle slices
16 - 4 tablespoons unsalted butter, softened

# Instructions:

01 - Place the pork in a baking dish. Whisk orange juice, lime juice, olive oil, garlic, oregano, cumin, salt, and pepper, then pour over the pork. Cover and marinate for at least 30 minutes, or overnight if you have time.
02 - Heat the oven to 325°F. Cover the dish tightly with foil and roast for 2 1/2 to 3 hours, until the pork is very tender and about 190°F in the thickest part. Rest for 20 minutes, then slice or shred.
03 - Split the Cuban bread lengthwise. If the loaf is very thick, pull out a small amount of the soft center so the sandwich presses evenly.
04 - Spread mustard over the cut sides of the bread. Layer Swiss cheese, ham, warm pork, salami, pickles, and more Swiss cheese. Close the loaf and press gently with your hands.
05 - Spread softened butter on the outside of the bread. Cook in a panini press or large skillet over medium heat for 4-5 minutes per side, weighing it down with a heavy skillet if needed, until crisp and melted.
06 - Rest the sandwich for 2 minutes, then cut into diagonal pieces. Serve hot with extra pickles and mustard.

# Good to know:

01 - Marinating overnight gives the pork the deepest flavor.
02 - Cut a huge loaf into sections before pressing if it will not fit in your skillet.
03 - Best served hot, right after pressing.

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