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Source: Florida Department of Citrus

Florida Citrus Mojo Pork Cubano
Traditional Cuban sandwiches are full-flavored and hearty. These, made on baguettes, deliciously follow suit. The citrus-filled marinade dances to the beat of the tropics.
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Serves: 3
Prep Time: 20 to 25 (plus marinating and cooling) minutes
Cook Time: 2 1/2 to 3 hours
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Citrus Mojo marinade
1 cup orange juice
1/2 cup lemon juice
1/2 cup lime juice
1/2 cup orange slices
1/2 cup sliced red onion
1 tablespoon dried oregano
1 tablespoon sugar
2 teaspoons minced garlic
1 1/2 teaspoons freshly ground black pepper
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon cumin
2 bay leaves
3 pounds pork butt
Orange Dijon mustard
1/2 cup Dijon mustard
2 tablespoons orange juice
1 teaspoon grated orange zest
3 baguettes
4 tablespoons unsalted butter
12 ounces sliced ham
12 ounces sliced Swiss cheese
1 cup sliced sweet pickles

To make the marinade: Put all the marinade ingredients in a mixing bowl and stir well.

Put the pork butt in a non-metallic, ovenproof, lidded casserole dish and pour the marinade over it. Turn the meat several times to coat with marinade. Cover and refrigerate for at least 3 hours or overnight.

Preheat the oven 275° F.

Remove the pork from the refrigerator and let it rest at room temperature for about 30 minutes to take the chill off. Roast the meat, still covered and with the marinade in the dish, for 2 ½ to 3 hours, or until an instant-read thermometer inserted in the thickest part of the pork reads 160° F. Remove from the oven and set the meat aside to cool to room temperature.

Using 2 forks or your fingers, shred the pork. Put the shredded pork on a platter or in a shallow serving dish and pour the marinade from the baking dish over it. (If not using right away, cover the cooled meat and refrigerate.)

Meanwhile, make the mustard: Mix together the mustard, orange juice and orange zest in a small bowl and stir to combine.

To assemble the sandwiches: Split open the baguettes and spread the mustard on the top halves. Spread the butter on the bottom halves. Layer the ham slices on the bottom of the baguettes and top with a generous layer of shredded pork. Top the pork with Swiss cheese slices and pickles. Close the sandwich.

Cook the sandwiches in a panini press following the manufacturer's instructions.

Alternately, heat a little oil in a large skillet and put the sandwiches in the skillet. Lay a sheet of aluminum foil on the sandwiches and then weight with a heavy skillet. Cook over medium heat until the bottoms are crisp. Turn the sandwiches over and cook them for a few minutes longer, using the same method of covering them with foil and weighting with another pan.

The sandwiches are done when the bread is crisp and the filling is hot. Serve immediately.

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