The whole purpose behind me perfecting this recipe was my quest for the ultimate Cuban sandwich. I like to think I achieved that!

…

Also to every restaurant that puts honey mustard on a Cuban sandwich, I will have words with you.

Ingredients

• Pork & Brine
  • 10 lbs pork roast
  • 3 cups sugar
  • 2 cups salt
  • 2 heads garlic, crushed
  • 2 cups OJ
  • 2 cups grapefruit juice
  • 5 cups water
• Garlic Citrus Paste
  • ¼ cup crushed garlic
  • 2 Tbs ground cumin
  • 2 Tbs ground oregano
  • 1 Tbs table salt
  • 1.5 tsp ground black pepper
  • 1.5 Tbs ground coriander
  • 1.5 Tbs dried cilantro
  • 3 Tbs OJ
  • 3 Tbs grapefruit juice
  • 2 Tbs white vinegar
  • 2 Tbs olive oil

Instructions

1. Using a pairing knife, cut 1 inch slits all over the roast (or like me, stab it frequently in a recreation of the shower scene from Psycho). In a large pot, mix together all brine ingredients until dissolved. Marinade the pork roast overnight.
2. The next day, discard the brine. Take all the ingredients for paste, combine in food processor. Rub pork down in this, roast in oven at 325 F for 5 hours, flipping halfway through and basting occasionally.
   • If you are pressure cooking the pork, pressure cook on high for 15 minutes per lb of meat. Let pressure naturally release.
3. When pork is done, cover and let cool. Break down, discarding the fat and drippings. Can divide into 2 batches; can freeze easily for use weeks later.
4. To serve, Cuban sandwiches are recommended. Assemble with the following ingredients, cooking on a sandwich press (5-10 minutes on each side):
   • Club rolls
   • Yellow mustard (put on both pieces of roll)
     • Could replace with 2 cups yellow mustard, 1/4 cup crushed garlic, 2 Tbs ground cumin, 2 Tbs ground oregano, 1.5 tsp black pepper, 1.5 Tbs ground coriander, 3 Tbs OJ, 2 Tbs white vinegar, 2 Tbs olive oil)
   • Put Cuban pork on bottom of sandwich
   • Top with Deli Ham, sliced thin
   • Top ham with Dill pickles, sliced fine using a potato peeler
   • Top pickles with Swiss cheese

Yield: 2 bags of roast pork, each enough for 1 meal