Overnight Mojo Roast Pork Cubano

Method

1. Blend most of the garlic (keep 1–2 cloves back), the orange juice, lime juice, cumin, oregano, salt, pepper and olive oil until smooth to make the mojo. Make knife slits in the pork every 2 cm, rub the mojo all over and into the slits, seal it in a zip bag and refrigerate for 12 h.

   Add in this stepPork shoulder roast (makes leftovers) 400 gFresh orange juice 90 mlLime 1Garlic cloves 6Ground cumin ¾ tspDried oregano ¾ tspSalt 1 tspCoarsely ground black pepper ½ tspOlive oil 1½ tbsp

2. Take the pork out an hour before roasting and preheat the oven to 160 °C. Spread the onion in a 20×15 cm roasting dish, put the pork and marinade on top, cover tightly with foil and roast in the oven for 1 h 40 min. Uncover, raise the oven to 220 °C and roast for 15 min more, until the outside is deep brown and crusty. It is ready when a fork slides in easily and the centre reads about 85 °C.

   Add in this stepOnion, thickly sliced ½

   oven

3. Move the pork to a board, cover loosely with foil and rest for 15 min, then slice very thinly across the grain. Meanwhile, tip the juices and onion from the dish into a small pan, skim off some fat and reduce on medium heat for 3 min into a glossy, syrupy mojo sauce.

   medium heat

4. Grate the reserved garlic very finely and mix it into the soft butter to make garlic butter.

   Add in this stepButter, softened 30 gGarlic cloves 1

5. Split the bread lengthwise, brush the cut sides lightly with the mojo sauce and spread with mustard. Pile on pickles, roast pork, ham and Swiss cheese generously and close.

   Add in this stepCuban bread or soft baguette, 20 cm lengths 2Yellow mustard 2 tbspDill pickle slices, cut lengthwise 8Sliced cooked ham 120 gSwiss cheese, sliced 80 g

6. Spread garlic butter on the outside of the bread, heat a 28 cm pan on medium-low heat and press the sandwich under a heavy pan for 3 min; flip, press again and cook for 3 min. It is ready when squashed to half its height with cheese oozing out. Cook in 1 batch(es).

   medium-low heat

7. Cut on the diagonal and serve with the remaining mojo sauce in a small bowl.