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Cuban Pork Sandwich

This Little Goat went to Cuba
This Little Goat went to Cuba




2 hours, 30 minutes

active time

30 minutes


For Pork:

3 Tbsp This Little Goat went to Cuba

3 tsp salt

2 Tbsp canola oil

¼ cup fresh orange juice

2 lb. boneless pork butt roast, trimmed

For Cuban Sandwich Fixin’s:

4 Pan Suave rolls, or Brioche buns

1/2 cup yellow mustard

1/4 lb. ham, thinly sliced

1/2 lb. swiss cheese, thinly sliced

2 large dill pickles, cut lengthwise into thin slices

1 Tbsp butter


In a small bowl, whisk together Cuba spice, salt, oil and orange juice. Cut 1-inch long slits across the fatty side of the pork roast. Place pork in a large zip-top bag and pour marinade over roast. Close bag, making sure to squeeze out all of the air, and massage marinade into pork. Refrigerate at least 1 hour, up to overnight. The longer, the better!

Preheat oven to 425 degrees.

Place pork on a roasting rack inside a roasting pan. Cook for 15 minutes, then reduce the heat to 375 degrees. Continue roasting until pork reaches an internal temperature of 145 degrees, about 1 hour - 1 hour 15 minutes more. Transfer pork to a cutting board and cover with foil. Let rest for at least 20 minutes before thinly slicing.

For assembly, slice bread lengthwise and cover both halves with mustard. Layer ham on the bottom buns, followed by a hearty layer of thinly sliced pork. Top with pickle slices and Swiss cheese. Finally, place top bun back onto sandwiches.

Melt butter in a large skillet over medium heat. Once butter is sizzling, place sandwiches in pan and press down firmly. Once one side is golden brown and cheese is beginning to melt, flip and toast other side.

Remove from pan once heated through and cheese is melted. Cut sandwiches in half and enjoy!

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