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Cuban Roasted Pork Sandwiches

For an incredible hot sandwich, slowly roast pork in a seasoned citrus marinade, then layer slices of meat with pickles, zippy mustard, ham and cheese. —Taste of Home Test Kitchen
  • Total Time
    Prep: 20 min. + marinating Bake: 3-1/2 hours + grilling
  • Makes
    24 servings


  • 1 boneless pork shoulder butt roast (5 to 6 pounds)
  • 4 garlic cloves, sliced
  • 2 large onions, sliced
  • 1 cup orange juice
  • 1 cup lime juice
  • 2 tablespoons dried oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 loaves (1 pound each) French bread
  • 3/4 cup butter, softened
  • 1/2 to 1 cup yellow mustard
  • 24 thin sandwich pickle slices
  • 2-1/4 pounds sliced deli ham
  • 2-1/4 pounds Swiss cheese, sliced


  • Cut sixteen 1-in. slits in pork; insert garlic slices. In a large bowl, combine the onions, orange juice, lime juice and seasonings. Pour 1-1/2 cups marinade into another large bowl; add pork and turn to coat with marinade. Cover and refrigerate for at least 8 hours or overnight, turning pork occasionally. Cover and refrigerate remaining marinade.
  • Preheat oven to 350°. Drain pork, discarding drained marinade. Place pork and reserved marinade in a shallow roasting pan. Bake tender, 3-1/2 to 4 hours, basting occasionally. Let stand for 15 minutes before slicing.
  • Meanwhile, cut each loaf of bread in half lengthwise; flatten slightly. Spread cut side with butter; spread crust side with mustard. Cut pork into thin slices. Layer pickles, pork, ham and cheese over the mustard. Replace tops so buttered side is outward. Cut each loaf into sixths.
  • Cook in batches on a panini maker or indoor grill for 4-5 minutes or until bread is browned and cheese is melted.
Nutrition Facts
1 sandwich: 590 calories, 27g fat (15g saturated fat), 119mg cholesterol, 1206mg sodium, 47g carbohydrate (5g sugars, 2g fiber), 39g protein.

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  • Linda
    Oct 25, 2020

    I made this 5 yrs ago but now I don’t remember if I covered it bc the recipe doesn’t say. But it also depends on how big your roast is, I bought a 6lb one I believe. And I don’t think I put a reserve juice in pan as I misread the first time. I used the left overs and made a homemade bitch in kitchen recipe which is scratch with some tweaks . The taste of meat is killer . I’m making it today

  • Christine
    Oct 6, 2019

    Followed the recipe exactly. At 3 hours the marinade had cooked away and was charred. Moved the pork to a new pan, added 1/2” of water and covered with foil. Cooked another hour. The flavor is good and the pork is tender, but could have been a disaster. Wondering if there’s a misprint in the recipe.

  • cmoody
    May 20, 2012

    No comment left

  • ayresie
    Apr 10, 2012

    No comment left