Food - Drink
The 2 Types Of Pork Used For Traditional Cuban Sandwiches
By JOHN TOLLEY
A classic Cuban sandwich has Swiss cheese, pickles, yellow mustard, ham, roasted pork, and in Tampa, Genoa salami in a small, sweet bread loaf and toasted in a panini press.
One type of pork traditionally used in a Cuban sandwich is sweet ham, such as a honey-glazed ham or a sugar-cured variety, though many kinds of thinly-sliced ham will do.
The roasted pork element is typically loin or shoulder cuts marinated in Cuban mojo (a mix of sour orange juice, lots of garlic, oregano, cumin, and olive oil) and slow-cooked.
Our Cuban Sandwich recipe calls for quick-cooking pork tenderloin in mojo with smoked paprika and light brown sugar, and we use regular OJ with a bit of lime juice instead of sour.
The final product should have contrasting flavors, as the tangy roasted pork plays off the sweet and salty sliced ham, complimenting the melted cheese, pickle brine, and mustard.
