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Mojo Pork Cuban Sandwiches with Cilantro-Garlic Aioli on plate
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Mojo Pork Cuban Sandwiches with Cilantro-Garlic Aioli

This big-time Cubano sandwich is loaded with mojo-braised pork butt, a cilantro-garlic aioli, ham, Swiss cheese, pickles, and mustard, all cooked on the grill.
Prep Time15 mins
Cook Time7 hrs
Total Time7 hrs 15 mins
Course: Main Course
Cuisine: American
Keyword: Cubano sandwich
Author: Chef David Rose

Ingredients

Mojo sauce

  • 1 cup orange juice
  • 1 cup extra virgin olive oil
  • 1/3 cup fresh lime juice
  • 1/3 cup fresh lemon juice
  • 1/2 cup fresh cilantro
  • 1/4 cup fresh oregano leaves
  • 12 cloves garlic
  • 1 Tbsp. kosher salt
  • 1 Tbsp. ground black pepper

Pork rub

  • 3 Tbsp. kosher salt
  • 1 Tbsp. ground black pepper
  • 2 tsp. smoked paprika
  • 2 tsp. ground cumin

Cilantro-Garlic Aioli

  • 1 cup mayonnaise
  • 1/2 cup cilantro
  • 4 cloves garlic
  • Juice of 1/2 a lemon
  • Salt and freshly ground black pepper

Mojo pork butt

Cuban sandwiches

  • 2 loaves fresh Cuban bread
  • Mojo braised pork recipe above
  • Cilantro-garlic aioli recipe above
  • 12 slices deli ham
  • 8 to 12 slices Swiss cheese
  • 4 dill pickle sandwich slices
  • 1 cup prepared yellow mustard
  • 8 Tbsp. unsalted butter

Instructions

Mojo Sauce

  • Place all ingredients in food processor and blend until fully incorporated.

Pork Rub

  • In a small bowl, whisk all ingredients until fully incorporated.

Cilantro-Garlic Aioli

  • Place all ingredients in a food processor and blend until fully incorporated. Season to taste with salt and pepper.

Mojo Pork Butt

  • Bring smoker or grill to 300 degrees F using indirect heat. Pat pork butt dry with paper towels.
  • Liberally season with pork rub on all sides.
  • Fill an aluminum half pan halfway with mojo sauce and place seasoned pork butt in pan. Cover tightly with aluminum foil. Cook pork butt in the smoker or grill for 5 to 6 hours, or until pork butt reaches an internal temperature of 195 degrees F.
  • Remove foil and cook pork butt an additional hour, until a nice brown bark forms on top of the pork butt.
  • Remove the pork butt from the mojo braising liquid and shred to desired size bite-sized pieces of pork.
  • Place shredded pork butt in large bowl and toss with about one cup of reserved mojo braising liquid and a pinch of salt and pepper.

Cuban Sandwiches

  • Preheat grill to 400 degrees F using direct heat.
  • Slice each loaf of Cuban bread in half, creating 4 separate sliced loaves.
  • Assemble sandwiches by spreading mustard on one side of the bread and the cilantro-garlic aioli on the other side.
  • Place about 1 lb. of mojo braised pork on each slice of bread with mustard.
  • Top mojo pork with 3 slices of deli ham, 2 to 3 slices of Swiss cheese, and 1 dill pickle sandwich slice.
  • Top with bread spread with cilantro-garlic aioli.
  • Place a large cast iron pan on the grill and add 2 Tbsp. butter to cast iron.
  • In 4 separate batches, place each sandwich in pan and press down with lightly with another cast iron pan or metal spatula, browning and slightly flattening bread and melting the cheese, about 2 minutes on each side.
  • Wipe out cast iron pan with paper towel after each sandwich and repeat until all sandwiches have been made.
  • Slice warm sandwiches into desired sizes and serve with a side of cilantro-aioli.