Categories: Sandwiches
Ingredients
- 1 1/2 lbs. boneless pork shoulder
- 24 oz. bottle mojo marinade
- 1/2 cup whole-grain mustard
- 12 oz. loaf Cuban bread, halved lengthwise and quartered crosswise
- 8 slices Swiss cheese
- 4 oz. sliced ham
- 8 dill pickle sandwich slices
- 4 tbsp unsalted butter, divided
Directions
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In a large resealable plastic bag, combine pork shoulder and marinade. Refrigerate for at least 1 hour or overnight.
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eheat oven to 325.
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Remove pork shoulder from bag, discarding marinade. Pat pork shoulder dry with paper towels. Place on rack in a small roasting pan; cover with foil.
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Bake until cooked through, about 2 hours. Let cool completely; thinly slice.
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Spread mustard on one side of each bread piece. Top each bottom half with 2 slices cheese, 3 slices pork, 1 oz. ham, 2 pickle slices, and top half of bread.
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In a large skillet, melt 2 tbsp butter over medium heat. Add 2 sandwiches; place another skillet on top. Cook until golden brown, 3 to 4 minutes. Remove top skillet; turn sandwiches, and return top skillet. Cook until golden brown and cheese is melted, 2 to 3 minutes. Repeat procedure with remaining 2 tbsp butter and remaining sandwiches. Halve sandwiches diagonally to serve.