Skip navigation
<p><span style="font-size: 12.8px; line-height: 20px;">Photo: National Pork Board</span></p>


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

Mojo Sauce

Equal parts lime and lemon juice
Garlic powder
Onion powder
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.

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.