Roasted Mojo Pork Cubanos

Good

% Daily Values based on a 2,000 calorie diet

Step 1

PREPARE THE MARINADE: Blitz these ingredients together in a blender, then season to taste. Transfer the marinade to a large zip-lock bag.

Step 2

MARINADE THE PORK: Transfer the pork to the zip-lock bag and massage the marinade into the meat. Then, marinade the pork in the fridge for 3 days.

Step 3

ROAST THE PORK: Heat the oven to 220°C. Pat the pork dry and drain the marinade into a saucepan. Place the pork on a roasting tray and, using the MEATER, roast the pork until the internal temperature reaches 63°C. After 30 minutes, reduce the heat to 190°C. Carve the meat once rested.

Step 4

MAKE THE MOJO SAUCE: While the pork roasts, bring the marinade to a boil in the saucepan along with the below ingredients. Season to taste and thicken.

Step 5

FINISH THE MOJO SAUCE: While the pork rests, deglaze the roasting tray with some white wine and add the fond to the sauce.

Step 6

ASSEMBLE THE CUBANOS: Heat a toastie maker. Butter the outsides of the baguettes, then slice in half. On each baguette, layer slices of ham on the bottom half of the baguette. Dip slices of pork in the mojo sauce, then layer on top of the ham. Layer gherkin slices on top of the pork, followed by slices of cheese. Finally, spread mustard on the top half of each baguette and close the sandwich. Cut the baguettes in half, then press the baguettes under the toastie maker until crisp. Serve with any excess pork and extra mojo sauce to dip.