Although I love Cuban sandwiches, I am super picky about which ones I put in my mouth. It has to be perfect only because I don’t have them often so when I do, it must be a 10 out of 10.
I’ll give you a quick rundown, absolutely no mayo, no ketchup, nor chips. Ironic because I love ketchup and mayo just not on my Cuban sandwich. I like very little meat and lots of swiss. I may be in the minority with that demand but it’s how I like it. The bread must be super fresh and very toasted. I like a super flat Cuban sandwich.
I decided to make this sandwich from scratch because it’s better like that. Nothing beats homemade Pernil. Pernil is roasted pork and a must for Cuban sandwiches. I’m going to count how many times I’ve written Cuban sandwich in this post.
Give this a try and cut it into tiny pieces and serve it as sliders at your next get together, you’ll thank me.
Yes I know the photo doesn’t do this sandwich justice, in fact, I would walk out of a restaurant if they showed this photo of their Cuban sandwich on their menu but I promise this is one of the best sandwiches you’ll ever eat.
- 7-8 lb Pork Shoulder bone in
- 2 oranges
- 4 limes
- 8 garlic cloves
- 2 tsp oregano
- 1 tsp granulated garlic
- 2 tsp granulated onion
- 1/4 tsp chili powder
- 1 tsp paprika
- 3-4 tbsp olive oil
- salt and pepper to taste *a generous amount*
- 1 loaf of bread
- swiss cheese
To make the marinade, squeeze the juice of the oranges and lime and stir in the minced garlic, oregano, granulated garlic, granulated onion, chili powder, paprika, olive oil, salt, and pepper.
Remove the skin 3/4s of the way and then make several 1 inch deep cuts using a sharp knife into the pork shoulder.
Season the pork all over with salt and pepper generously and then pour over the marinade.
Place the skin back in place, cover with aluminum foil and place it in the fridge for a minimum of 4 hours.
Preheat oven to 350 degrees F.
Let the pork shoulder come to room temperature and then place it in the oven for 25 minutes per pound or until skin is crisp and the pork is fully cooked through.
Slice the pork into thin medallions.
Spread mustard on the bread and top with thinly sliced pickles, pork medallions, ham, and Swiss cheese.
Brush some butter over the top of the bread and then toast for 5-10 minutes.