Step 1:

Step 2:

  • Bone-In/Skin-on Pork Shoulder 10 lbs.

Step 3:

  • Extra virgin olive oil
  • Salt, coarse

Step 6:

  • Bread, Cuban, sliced in half, 8” 10 each
  • Ham, Bolo, sweet 30 oz
  • Pork Belly, UFS recipe 10 lbs.
  • Swiss cheese 20 oz
  • Margarine 50 oz

Step 8:

  • Mustard, yellow 10 oz
  • Sliced pickles 10 oz
  1. Note:

    This sandwiches can be prepped ahead of service and kept refrigerated on station. Be aware that the pork needs to be marinated and refrigerated for 24-48 hours before preparation and that it needs to be in the oven for at least 5,5 hours.
  2. Step 1:

    Preparation of the pork belly: Bring 16 oz. of water to a boil and whisk in all dry ingredients/spices, until all are well combined (approx. 30-40 seconds). Add the filtered water (room temperature), lime/ orange juices and zest, stir well for another 15-20 seconds.
  3. Step 2:

    Preparation of the pork belly: Place the pork shoulder inside the mojo brine, using a heavy-duty plastic bag/can liner and a tall container that fits both the pork and liquid. Leave refrigerated for 24-48 hrs.
  4. Step 3:

    Preparation of the pork belly: When ready to cook pork preheat oven to 425F. Remove pork from brine, pat dry with paper towel. Brush pork with extra virgin olive oil and season outside with any coarse salt. Place pork on a rack onto a baking tray and cook/sear for 25-30 min or until a good golden color is achieved.
  5. Step 4:

    Preparation of the pork belly: Lower oven to 225F and cook for 5 hours’ minimum. Pork should come off the bone very easily.
  6. Step 5:

    Set up sandwich press at medium-high setting.
  7. Step 6:

    Open cuban breads, spread with margarine and place ham, pork (as prepared in first steps) and swiss cheese.
  8. Step 7:

    Place open cuban bread with cheese and meats on the griddle for approximately 1.5 minute. The bread should be toasted, ham and pork should be browned and cheese should be melted.
  9. Step 8:

    Once out of press, add mustard and pickles, cut in 2 pieces.