Prepare the Mojo Brine

  • Boiling water 16.0 oz
  • Oregano, dried 2.0 tsp
  • Cumin, ground 2.0 tsp
  • Water, filtered 48.0 oz
  • Lime juice, fresh 0.5 cup
  • Orange juice, fresh 0.5 cup
  • Orange zest 1.0 tsp
  • Lime zest 1.0 tsp
  • Brown sugar 0.5 cup
  • Bone-In/Skin-on Pork Shoulder 10.0 lbs
  • Knorr® Professional Select Chicken Bouillon Base 4 x 5 lb 0.5 cup

Prepare the Pork Shoulder

  • Extra virgin olive oil
  • Salt, coarse

Assemble the Sandwich

  • Bread, Cuban, sliced in half, 8” 10.0 each
  • Ham, Bolo, sweet 30.0 oz
  • Pork shoulder, prepared 10.0 lbs
  • Swiss cheese 20.0 oz
  • Butter 5.0 oz
  • Sliced pickles 10.0 oz
  • Mustard, yellow 10.0 oz
  1. Prepare the Mojo Brine

    • Whisk all dry ingredients/ spices into the boiling water, until well combined (approx. 30-40 seconds).
    • Add the filtered water (room temperature), lime and orange juices and zest, stir well for another 15-20 seconds.
    • Once the brine is cooled, place the pork shoulder inside the brine, in a large container that fits both the pork and liquid. Refrigerate for 24-48 hours.
  2. Prepare the Pork Shoulder

    • Remove pork from brine, pat dry with paper towel. Brush pork with extra virgin olive oil and season with coarse salt. Place pork on a rack in a roasting panand cook/sear for 25-30 minutes or until a good golden color is achieved.
    • Lower oven temperature to 225F and cook for 5 hours or until pork is fork tender.
  3. Assemble the Sandwich

    • Spread butter onto Cuban bread halves.
    • Layer with ham, pork and Swiss cheese.
    • Place open Cuban bread with cheese and meats on a medium-high griddle for approximately 90 seconds. The bread should be toasted and cheese should be melted.
    • Add the mustard and pickles.Close the sandwich and press on the griddle for another minute.
    • Cut the sandwich in half and serve with potato chips.
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