Cuban-style Roast Pork for Medianoches
- 10 garlic cloves
- 1 tbsp oregano
- 1 tbsp cumin
- 3 sour oranges; OR
1 orange, zested and juiced +
1 lime zested and juiced +
1 lemon zested and juiced.
- 4 bay leaves, crushed
- 1 tbsp table salt
- 1/2 tsp black pepper
- 1/4 c. vegetable or neutral oil
- 4-5 lb pork shoulder/boston butt (boneless is preferable)
- Butchers twine for tying the roast
- In food processor, blend all ingredients in bowl.
- Poke holes in flesh with sharp knife
- Rub marinade all over meat
- Let rest covered in fridge for 4-24 hours (I think at least overnight is best, I went 24h)
- Tie up the roast using butchers twine.
- Drain and reserve marinade. If desired, cook reserved marinade in small saucepan for 5 minutes with 2 tbsp. honey and 1 tbsp of apricot preserves to make a glaze.
- Preheat oven to 375F
- Roast at 375F SKIN SIDE UP, until internal temp reaches 150F. I like to use an uncovered dutch oven for the roasting. If desired, apply optional glaze (see step 5) every 10 minutes during last 30 minutes of roasting.
- Remove from oven and let rest for 30 minutes uncovered before slicing.
- Slice thin for sandwiches.
To assemble your Cubano, you'll need:
Cuban bread (basically a soft
Butter (for outside of the crust, to press on a grill)
Sliced pork roast
Pickle chips or strips (dill is traditional, I prefer sweet pickles)
Assemble: ham, roast pork, cheese, pickle chips, then spread yellow mustard on top bun.
Melt butter and paint it on the crust with a brush.
Cook in a grill press, panini press on medium heat about 3 minutes per side.
Slice sandwich at a steep diagonal, so the slices are like two very sharp long triangles.