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Pasture Raised Pork Cubanos with Smoked Ham (Cuban Sandwiches) Recipe

Experience the iconic flavors of Little Havana but make it pasture raised! This mouthwatering Cuban sandwich (aka Cubano) features our heritage breed pork shoulder, lovingly braised low and slow in a vibrant marinade of freshly squeezed orange juice, lime juice, cilantro, oregano, mint, and garlic. The result? Tender, flavorful pork that’s truly unforgettable.

We then pile this succulent braised pork onto slices of sourdough, along with our new fully cooked smoked deli-sliced ham, tangy dill pickles, Swiss cheese, and a drizzle of that herbaceous braising liquid. Each sandwich is generously slathered with butter and pressed until golden and crispy.

Be sure to reserve that citrusy braising liquid for dipping! Every bite of this Cubano sandwich is a journey of bold, delicious flavors that will have you craving it again and again. 

Makes 4 sandwiches


For the Mojo Pork –

  • One 1915 Farm Pasture Raised Pork Shoulder or Boston Butt
  • 1/2 cup extra-virgin olive oil
  • 1 cup cilantro
  • 1 Tbsp orange zest (from 1 orange)
  • 3/4 cup freshly squeeze orange juice (from about 5-6 oranges) 
  • 1/2 cup lime juice (from about 5 limes)
  • 1/4 cup mint leaves
  • 8 garlic cloves
  • 1 Tbsp fresh oregano leaves (or 1/2 Tbsp dried oregano, but fresh is so good here)
  • 2 tsp ground cumin
  • 1/2 Tbsp kosher salt
  • 1 tsp freshly ground black pepper

For the Cubanos –

  • 1 Lb. 1915 Farm Pasture Raised Smoked Deli Sliced Ham
  • 8 slices of sourdough bread, or 4 baguettes (Telera rolls would work too)
  • Yellow mustard
  • Sliced mojo pork
  • Reserved braising liquid from mojo pork, to spoon over the pork slices
  • 12 thin slices of baby Swiss cheese, 3 per sandwich (I had the deli slice at a level 1)
  • Dill pickle slices (the flat sandwich version, or the chips). We love Grillo's pickles
  • 8 tbsp salted butter, softened to room temperature
  • Flakey finishing salt, such as Maldon, optional


For the Mojo Pork – Combine marinade ingredients in a small blender or food processor and blend. Remove pork from packaging and place into a medium bowl or gallon sized storage bag. Pour marinade over and chill for 8-12 hours.

Preheat oven to 325°F (slow cooker option below)

Place pork and marinade into medium dutch oven, cover with lid and transfer to oven. Cook for 2.5 – 3 hours, until probe tender, not quite shreddy, but easily sliced and very tender. Once done and rested, slice and set aside.

Note: If you'd prefer, cook pork to the point of shredding, 3.5-4 hours, shred, and toss with a cup or so of braising liquid when done. This will produce a juicier sandwich that may not grill up as crispy.

*Slow Cooker/Crockpot: 6 hours on low, 3-4 hours on high

To Assemble Sandwiches – spread each slice of bread with a generous amount of yellow mustard, followed by slices of pork, spoonfuls of mojo braising liquid over the meat, sliced Swiss cheese, pickles, and the top slice of bread. Spread 1 Tbsp of softened butter on each side of the sandwich. We're looking for wall to wall coverage here so don't be shy ;) 

Preheat a skillet over medium-low. Once the pan is hot, add buttered sandwich, followed by a piece of parchment paper (or foil) on top. Then, press the sandwich using a heavy pot or pan. Alternatively, use a panini press if you have one. Once the sandwich is golden brown on one side, flip over and continue to cook until cheese is melty. Garnish with flakey salt and let rest for 5 minutes before slicing. Optionally, stash the cooked sandwiches in a 200°F oven until all are ready. 

Slice sandwiches and serve with additional warmed mojo braising liquid for dipping on the side. Enjoy!

We hope you love this recipe! If you’d like to share your delicious dish on Instagram, don’t forget to tag us @1915_Farm

P.S. If you can't get enough of our pasture raised pork – consider one of our new subscription boxes (ships free in TX, reduced in other states), which always allow you to add extras, like our delicious pork shoulders or deli sliced smoked ham – always made in-house by our butchers at The 1915 Meatery. Choose how often you would like your subscription box delivered, add extras when you want, and pause or cancel for free anytime. We'd love to have you join the Grassroots Meat Club!  


Mojo Pork marinade recipe from Roy Choy's recipe in the movie "Chef" – which is so good if you haven't seen it!

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