Cubanos with Homemade Cuban Bread
A classic Cuban sandwich made with homemade bread and marinated pork.
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- •3 to 4 pound Boneless pork shoulder
- •2 Shallotspeeled
- •15 Garlic cloves
- •2 oranges Orange zest
- •3 limes Lime zest
- •2 tablespoons Fresh oregano leaves
- •1/2 bunch Fresh mint leaves
- •1 tablespoon Fresh ground cumin
- •2 Serrano chiles
- •1 cup Olive oil
- •26 grams Kosher salt
- •1 cup Lime juice
- •1 cup Orange juice
- •1 1/4 cup Warm wateraround 100 degrees Fahrenheit
- •1 tablespoon Active dry yeast
- •3 1/2 cups Bread flour
- •1 tablespoon Granulated sugar
- •2 teaspoons Fine sea salt
- •2 1/2 tablespoons Solidified lard
- •Dill picklessliced lengthwise
- •Unsalted buttersoftened
- •5 to 6 slices Boiled hamcooked, not smoked
- •Swiss cheesesliced
- •Yellow mustard
- 1
Prepare the Moho marinade by blending shallots, garlic, orange zest, lime zest, oregano, mint, cumin, serrano chiles, olive oil, kosher salt, lime juice, and orange juice until smooth.
5 min
- 2
Marinate the pork shoulder in the Moho marinade overnight in the fridge.
24h 0m
- 3
Mix warm water with yeast and let sit for 8 minutes.
8 min
- 4
Combine bread flour, sugar, and sea salt. Add yeast mixture and knead.
5 min
- 5
Add lard and knead until smooth. Let dough rise for 45 minutes to 1 hour.
1h 0m
- 6
Shape dough into logs, let proof for 30 minutes, then bake at 400°F with steam for 8-10 minutes, reduce to 375°F and bake for 20-22 minutes.
32 min
- 7
Cook marinated pork in a Dutch oven at 400°F for 10 minutes, then at 350°F for 3-3.5 hours.
3h 30m
- 8
Shred pork and mix with caramelized Moho sauce.
10 min
- 9
Slice Cuban bread, butter, and toast in a pan.
5 min
- 10
Assemble sandwich with mustard, pickles, ham, pork, and Swiss cheese. Toast with butter in a pan, pressing with a cast-iron pan.
10 min
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