Carolina Cuban Sandwiches

To make an amazing sandwich you need amazing tools, like the Carolina Cooker Enamel Cast Iron Oval and 17.5" Reversible Griddle. From pork shoulder roast to sandwich, Carolina Cooker has you covered.

Ingredients

For the mojo pork:
• 1 6 to 8-pound pork shoulder roast
• 8 medium garlic cloves
• 2 teaspoons cumin
• 2 teaspoons black pepper
• 2 tablespoons dried oregano
• 1/2 cup fresh-squeezed orange juice
• 1/4 cup fresh-squeezed lime juice
• 1/4 cup olive oil
• Salt to taste

For the sandwich:
• 1 french baguette
• 6 slices Swiss cheese
• 6 slices black forest ham
• 8 pickled okra
• 1/2 cup Carolina Cooker Southern Sunshine Grillin' Sauce

Directions

1. Combine garlic, cumin, pepper, oregano, orange juice, lime juice, and olive oil in a large bowl and whisk. Reserve and refrigerate half of this marinade in a sealed container.
2. Combine the rest with the pork shoulder in a plastic resealable bag. Marinate, refrigerated, for at least 3 hours or overnight.
3. Preheat oven to 275°F. Place the marinated pork shoulder into Carolina Cooker® 8-quart enamel pot. Keep the lid on, but cracked to allow air to escape. Place in the oven for 3 hours.
4. Increase oven temperature to 325°F. Remove lid to allow pork shoulder to roast for another 2-3 hours or until temperature reaches 165°F. Remove the shoulder from the pot to let rest and reserve 1 cup of cooking liquid.
5. Shred rested pork. Add it back to the pot with reserved cooking liquid and reserved marinade. Stir to combine, seasoning with salt to taste.
6. Slice the baguette. Coat both sides with Carolina Cooker® Southern Sunshine Grillin' Sauce. Place a cheese slice on both top and bottom. Layer the inside of the sandwich with mojo pork, pickled okra, and black forest ham.
7. Toast sandwiches on a Carolina Cooker® griddle on medium heat. Use a cast-iron skillet or other weight on top to mash the sandwich as flat as possible. Toast on both sides.