From: Chef Manny Mendez, Kuba Kuba, Richmond, Va.
2 slices Cuban bread
as needed, yellow mustard
4 oz. Slow Roasted Pork
as needed, ham, thinly sliced
4 Spanish chorizo links, peeled, cut into 4 slices
as needed, Swiss cheese
2 slices pickles
Slow Roasted Pork
60 lb. pork shoulder bone in, room temperature
5 gal. aromatics and restaurant trim (onion, carrot, celery, peppercorns, parsley, cilantro, garlic, shallot, asparagus tips, potato peels) as needed
Equal parts lime and lemon juice
Red wine vinegar
To taste, salt and black pepper
For Slow Roasted Pork: Preheat oven to 325°F. Place pork and aromatics in an army-braising pan. Add 2 inches of water to the pan. Cover and braise for 11 hours. Remove from oven and cool completely. Reserve meat for the following day.
For Mojo Sauce: Combine all ingredients and mix well to combine.
To assemble: Combine all ingredients and press sandwich on a panini machine or flat top grill and cook until heated through.