3/4 cup extra-virgin olive oil
1 tablespoon orange zest
3/4 cup fresh orange juice
1/2 cup fresh lime juice
1 cup cilantro, finely chopped
1/4 cup lightly packed mint leaves, finely chopped
8 garlic cloves, minced
2 teaspoons ried oregano
2 teaspoons ground cumin
Kosher salt and pepper
3 and 1/2 pounds boneless pork shoulder, in one piece
In a large ziplock bag, combine olive oil, orange zest, orange juice, lime juice, chopped cilantro, chopped mint, minced garlic, oregano, and cumin. Shake it around a bit to mix it up, then add the pork shoulder.
Place the zipped up bag in a baking dish, and put it in the fridge overnight, or several hours at least.
Preheat oven to 425 degrees F. Place a wire rack over a rimmed baking sheet. You may want to line the baking sheet so the drippings don’t set off the fire alarm.
Place the pork on the rack and discard the marinade. Salt and pepper the pork well.
Roast the pork for 30 minutes. It should be lightly browned.
Turn the oven down to 375 degrees F. Roast for another 1 hour and 20-30 minutes, or until a meat thermometer reads 160.
Cuban Sandwiches (Cubanos)
Ingredients per sandwich
thinly sliced boiled ham, to taste
Softened or melted butter, for brushing
1 six-inch soft baguettes or hero roll, split lengthwise
Yellow mustard, for brushing
thinly sliced Swiss cheese, to taste
sour dill pickles, thinly sliced
Heat a skillet over medium best if you have a grill pan with a press but not necessary.
Layer pork, ham, Swiss, and sliced pickles and mustard. Close sandwich and brush the top and bottom of the sandwich with butter.
Grill the sandwiches using another heavy skillet to press down the sandwich. Add cans or something else heavy if it's not being pressed well. Can also use a George Foreman or a panini press. Cook for about 3 minutes, then flip the sandwich, squish it again, and cook for another 2-3 minutes or so. Keep an eye on it. You want to outside to be crisp and golden and the cheese melted.
Slice in half and eat immediately.