How To Make Cubanos with Homemade Cuban Bread

Lightly grease a large bowl with cooking spray and set aside.

In a small bowl, stir together 1.25 cups (310ml) water at 100°F (38°C) and yeast. Cover with plastic wrap and let sit at room temperature for about 8 minutes.

In the bowl of a stand mixer fitted with the dough hook, add the bread flour, sugar, and salt. Whisk together until thoroughly combined.

Secure the bowl to the stand mixer and mix on medium-low speed. Gradually pour in the bloomed yeast and mix until a cohesive dough forms. Then knead for 2-3 minutes until the dough is smooth. Add in the lard and mix on low for about 1 minute until combined and smooth.

Turn the dough out onto a work surface and shape into a ball. Place in the greased bowl, covered with greased plastic wrap and let the dough rise at room temperature for 45 minutes -1 hour, until doubled in size.

Punch down the dough. Turn the dough out onto a lightly-floured work surface.

Divide the dough into two even pieces. Cover with a damp towel and let it rest for 10 minutes.

Take one piece of dough and flatten it out into about ½” (1.25cm)-thick rectangle. Starting with the edge closest to you, tightly roll the dough upward into a log. Pinch together the seams at the bottom and sides.

Carefully roll the log while applying pressure outward to slightly taper the ends. The roll should end up about 16 inches (40cm) long. Repeat with the other piece of dough.

Place each roll onto a parchment-lined baking sheet, 4 - 5 inches (10–12.5cm) apart. Cover with another baking sheet letting the dough proof for about 30 minutes at room temperature.

Preheat the oven to 400°F (200°C) and set the baking racks in the middle and lower third.

Lightly spray the rolls with water. Using a razor blade, score a shallow seam along the length of the dough.

Place a small skillet of boiling water on the bottom rack of the oven, and place the baking sheet on the middle rack. Spray the inside of the oven with a little water to generate steam.

Bake in the oven for 8 to 10 minutes. Reduce the heat to 375°F (190°C), remove the steaming pan of water and bake for another 20 to 22 minutes, or until lightly browned.

Remove from the oven and transfer to a cooling rack to cool completely before cutting.

Place the pork shoulder in a 1-gallon resealable zip-top bag.

To prepare the mojo marinade, into the carafe of a blender, add the shallots, garlic, orange and lime zests, oregano, mint, cumin, Serrano chilies, olive oil, salt, lime and orange juices. Blend on high speed until completely smooth.

Reserve 1 cup of the marinade and refrigerate, covered, until ready to use.

Pour the rest of the marinade into the bag with the pork. Massage the marinade into the pork then seal the bag. Place the sealed bag into a large bowl or on a sheet tray and place in the refrigerator to marinate overnight.

Preheat the oven to 400°F (204°C).

Remove the pork from the marinade, place it into a 7-quart (6.5 liters) Dutch oven. Pour in all of the marinade. The marinade should fill the pot halfway, but if not, add chicken stock to supplement.

Roast in the oven, uncovered, for 10 minutes. Then reduce the oven temperature to 350°F (180°C) and bake for 3 to 3½ hours, uncovered, turning occasionally to make sure all sides are evenly browned.

Remove the pork from the Dutch oven and place onto a cutting board to cool. Then transfer to a large bowl.

Skim the fat off the top of the remaining caramelized mojo sauce, then strain the mojo sauce into a small bowl.

Using two forks, shred the meat and toss it together in the reserved mojo sauce. Season to taste with salt.

Butter the inside of each slice of Cubano bread with unsalted butter. Place buttered-side down into a cold pan over medium heat and toast until golden brown and crispy.

Melt butter in a separate medium pan over medium-high heat. Add the sliced ham and sear both sides until browned. Remove from the pan and set aside to keep warm.

Spread mustard onto both halves of toasted bread.

Arrange pickles on the bottom half of bread, followed by a layer of the seared ham.

Add a heaping layer of the braised mojo pork and top with Swiss cheese. Use a brulee torch to melt the cheese.

Crown the sandwich with the top half of bread.

Preheat a heavy cast-iron pan (which you’ll use to flatten the toasting sandwich).

Generously coat the top and bottom of the composed sandwich with butter.

Place the sandwich into a cold pan over medium heat. Place the preheated heavy cast-iron pan on top to press into the bread. Toast the sandwich until the bottom is golden, flip it, and place the cast-iron skillet back on and repeat the process. (A panini press will also work.)

Remove from the pan. Cut into two diagonal slices and enjoy.