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Cuban Sandwich (Cubano) Recipe (with Video)

Soy-free, Shellfish-free, Sandwich

Discover our Cuban Sandwich (Cubano) Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 30min | Cook 3h20min


Pork and Mojo
- 3 lb pork shoulder
- 3 oranges
- 3 Limes, juiced
- 1.5 c Cilantro
- 10 Fresh thyme, stems and all
- 1 c Fresh oregano
- 1 Yellow onion, quartered
- 1 c Water
- 0.667 c Sugar
- 1 tbsp Cumin
- 3 habaneros
- 6 Garlic cloves
Cuban Bread
- 350 g Bread flour
- 240 g Warm water
- 9 g Instant yeast
- 20 g Sugar
- 30 g lard, or any pork fat
- 5 g Salt
- 0.25 c Salt
- 0.25 c Sugar
- 0.5 English cucumber, sliced into 4 inch sheets
- 1 c White vinegar
- 1 c Water
- 4 Garlic cloves
- 1 chili pepper
- 0.333 c Fresh dill
Other Ingredients
- Yellow Mustard, store bought or homemade
- Swiss cheese
- butter
- deli ham
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Making the Pork
1. cut pork into manageable chunks and cover in salt and let dry brine for at least an hour
2. blend together all mojo ingredients and submerge the pork in it for about an hour
3. sear the pork on all sides in a large pan or dutch over on high heat
4. pour mojo over the pork until almost submerged. Turn the heat to medium high until simmering then turn heat to low cover and let braise for at least 3 hours
5. once braised and falling apart, simply shred it and cover with the braising liquid
Making the Pickles
1. combine the vinegar and water to a soft boil and dissolve the salt and sugar in it.
2. put the sliced pickles, garlic, chili, and dill in a heat safe container and cover with the pickling liquid. secure the top and leave out at room temperature until cooled then refrigerate
Making the Cuban Bread
1. add sugar and yeast to warm water and stir until yeast is softened
2. in a large mixing bowl, combine the lard and flour and rub between your hands until incorporated and the flour looks like damp sand
3. pour the yeasty water into the flour and mix until a shaggy dough forms
4. drop onto a clean floured surface and knead for 15-20 minutes or until your can pull a piece of it apart without it ripping
5. cover with damp towel and let rise for an hour and a half.
6. punch the air out and cut the dough in half and form into balls. cover and let rest for 15 minutes
7. degas again and flatten them into rectangles and roll them up sealing the seamed and roll out into roughly 16 inch rolls
8. cover with greased plastic wrap and let rise for 45 minutes and nice and puffy
9. remove plastic wrap, score them with one clean slice down the middle and back at 350 F for 25 minutes
Building the Sandwich
1. optionally sear the slices of pork.
2. cut the bun in half and toast until golden brown
3. brush mustard on both sides and pile it with mojo pork, ham, pickles and swiss cheese
4. generously butter the top and press it (butter side down) on a super hot pan with the back of a skillet. butter the bottom and flip when brown and crispy and do the same on the other side
5. slice the sandwich on a bias and serve!

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