Cubanos Recipe

Ready in: 30 mins

We’re Gonna Make The Cubanos From Chef.


  • Four Cups Of Orange
  • Two Cups Of Water
  • A Half Cup Of Rice
  • Wine
  • Vinegar
  • 1/2 A Cup Of Spiced Rum
  • 1/2 A Cup Of Kosher Salt
  • A Quarter Cup Of Brown Sugar
  • Lots Of Garlic
  • Oregano Rosemary Thyme Sage
  • Grilled Cheese
  • Some Butter
  • 3 Bay Leaves


1We’re going to start with four cups of orange juice, two cups of water, maybe a half cup of rice, wine, vinegar, 1/2 a cup of spiced rum, 1/2 a cup of kosher salt, and maybe a quarter cup of brown sugar, and maybe the most important part lots and lots of garlic. I’m going to finely mince an entire head of garlic my advice to you is to buy a garlic crusher because this is annoying add all the garlic to the brine before fruitlessly washing your hands and chopping some herbs. We’re going to use a few stems peach of oregano rosemary thyme sage. We’re going to mix all that up with a whisk before adding 3 bay leaves because we almost forgot them, and then we’re going to pour this over the pork make sure that it’s fully submerged in the liquid before covering and refrigerating for a bare minimum of 12 hours this is a good time to work on your grilled cheese game.

But we’ll cover that in my patreon it’s the next day and it’s time to make Moho marinade we’re starting with about 1/2 a cup of olive oil to which we’re going to add the juice and zest of 3 oranges just make sure that your hands aren’t slippery when your zesting the Moot we’re also adding the zest juice, and squished carcasses of 6 limes making sure to squirt just a little bit directly into our eyes then it’s another few tablespoons of chopped fresh oregano along with a solid 1/2 cup of chopped green soap or as it’s otherwise known cilantro we’re also adding maybe a quarter cup of chopped mint leaves another whole head of fresh garlic finely minced a few heaping pinches of salt and freshly ground pepper and two tablespoons of freshly ground and toasted cumin that we’re going to whisk together remove our roast from its brine pat dry.

3Get ready to smother in citrus and give it a shoulder rub a shoulder rub ladies and gentlemen groove add a little bit to the music like John Leguizamo does in the movie not as well of course cover again and refrigerate again for a minimum of two hours once the flavors have had the chance to get to know each other we’re going to place our roast a wire rack on a rimmed baking sheet based with the marinade and roast at 350 degrees for about two and a half hours or until it registers 165 and smells like a symphony of citrus and garlic hack off a piece for tasting like they do in the movie and freak out a little bit over how incredibly good at it god calm going on oh my god what turn the roast around to your audience can’t see how much you’ve eaten of it and if you’re able try to get your hands on some real pon Cubano.

4It really makes the difference in this sandwich make sure your app lunch is ripping hot and it’s time to toast the inside of our sandwiches. We’re going to melt some butter and place below space-dyed down and still brown and crispy you can see in the background. I’m frying up some ham and our slices of roast pork that we’re then going to layer on the bottom of the sandwich top with two slices of ham two slices of Swiss cheese place a good smear of yellow mustard on the top half of the bun top the cheese with three thinly sliced dill pickles smear the top of the sandwich down with butter lay. Some butter down on your plancha and press that’s awesome remove from the plancha once browned and crispy and the cheese is melted slice on the diagonal tear it apart and dig in now this was far and away one of the best sandwiches.