Transform your Cubano sandwich by replacing traditional smoked pork butt with my amazing mojo braise! This big-time Cubano is loaded with mojo-braised pork butt, a cilantro-garlic aioli, ham, Swiss cheese, pickles, and mustard, all cooked on the grill. It’s a perfect recipe to feed a hungry family or a crowd. Watch my grill-side video, follow my recipe, and get ready to transport your tastebuds to the Caribbean!
How to Cook a Mojo Pork Butt
A mojo pork butt is bursting with flavor and is one of the easiest cuts to smoke. Start with Omaha Steaks 7 lb. Bone-in Pork Butt for the juiciest, tenderest, richest pork you’ve ever eaten. To prep the pork butt for smoking, thaw completely, pat dry on all sides and season all sides with my simple pork rub. Then, whip up the tangy and savory mojo sauce and fill up a pan halfway with the sauce, add the seasoned pork butt, and cover with aluminum foil.
Smoke the pork butt at 300°F indirect heat for 5-6 hours until internal temperature reaches 195°F. Remove aluminum foil and leave on grill for another hour to allow a nice bark to form. Shred the pork butt and add 1 cup of the reserved mojo sauce. Now, it’s time to assemble the Cubano!
How to Make a Mojo Pork Cuban Sandwich
Authentic Cuban bread is a must for this recipe. To assemble the sandwich, cut the bread in half and slather one side of the bread with cilantro-garlic aioli and the other with mustard. Then layer with shredded mojo pork butt, sliced ham, Swiss cheese, and dill pickles.
It’s almost time to eat, but you can’t forget to toast the sandwich to add that crunchy, savory deliciousness. To toast, add butter to a preheated cast iron pan on the grill and toast both sides of the sandwich. Serve with a side of cilantro-garlic aioli. Enjoy!
Mojo Pork Cuban Sandwiches with Cilantro-Garlic Aioli
Ingredients
Mojo sauce
- 1 cup orange juice
- 1 cup extra virgin olive oil
- 1/3 cup fresh lime juice
- 1/3 cup fresh lemon juice
- 1/2 cup fresh cilantro
- 1/4 cup fresh oregano leaves
- 12 cloves garlic
- 1 Tbsp. kosher salt
- 1 Tbsp. ground black pepper
Pork rub
- 3 Tbsp. kosher salt
- 1 Tbsp. ground black pepper
- 2 tsp. smoked paprika
- 2 tsp. ground cumin
Cilantro-Garlic Aioli
- 1 cup mayonnaise
- 1/2 cup cilantro
- 4 cloves garlic
- Juice of 1/2 a lemon
- Salt and freshly ground black pepper
Mojo pork butt
- Omaha Steaks 7 lb. bone-in pork butt
- Mojo sauce recipe above
- Pork rub recipe above
- Salt and freshly ground black pepper
Cuban sandwiches
- 2 loaves fresh Cuban bread
- Mojo braised pork recipe above
- Cilantro-garlic aioli recipe above
- 12 slices deli ham
- 8 to 12 slices Swiss cheese
- 4 dill pickle sandwich slices
- 1 cup prepared yellow mustard
- 8 Tbsp. unsalted butter
Instructions
Mojo Sauce
- Place all ingredients in food processor and blend until fully incorporated.
Pork Rub
- In a small bowl, whisk all ingredients until fully incorporated.
Cilantro-Garlic Aioli
- Place all ingredients in a food processor and blend until fully incorporated. Season to taste with salt and pepper.
Mojo Pork Butt
- Bring smoker or grill to 300 degrees F using indirect heat. Pat pork butt dry with paper towels.
- Liberally season with pork rub on all sides.
- Fill an aluminum half pan halfway with mojo sauce and place seasoned pork butt in pan. Cover tightly with aluminum foil. Cook pork butt in the smoker or grill for 5 to 6 hours, or until pork butt reaches an internal temperature of 195 degrees F.
- Remove foil and cook pork butt an additional hour, until a nice brown bark forms on top of the pork butt.
- Remove the pork butt from the mojo braising liquid and shred to desired size bite-sized pieces of pork.
- Place shredded pork butt in large bowl and toss with about one cup of reserved mojo braising liquid and a pinch of salt and pepper.
Cuban Sandwiches
- Preheat grill to 400 degrees F using direct heat.
- Slice each loaf of Cuban bread in half, creating 4 separate sliced loaves.
- Assemble sandwiches by spreading mustard on one side of the bread and the cilantro-garlic aioli on the other side.
- Place about 1 lb. of mojo braised pork on each slice of bread with mustard.
- Top mojo pork with 3 slices of deli ham, 2 to 3 slices of Swiss cheese, and 1 dill pickle sandwich slice.
- Top with bread spread with cilantro-garlic aioli.
- Place a large cast iron pan on the grill and add 2 Tbsp. butter to cast iron.
- In 4 separate batches, place each sandwich in pan and press down with lightly with another cast iron pan or metal spatula, browning and slightly flattening bread and melting the cheese, about 2 minutes on each side.
- Wipe out cast iron pan with paper towel after each sandwich and repeat until all sandwiches have been made.
- Slice warm sandwiches into desired sizes and serve with a side of cilantro-aioli.
Check out more Chef Rose Grilling Recipes:
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