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1
For the mojo marinade: Trim the pork shoulder, removing any excess fat, and tie.
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2
Make the mojo marinade by combining the citrus juices and zest, oregano, cilantro, 1 1/2 tablespoons of the garlic and the cumin in a large mixing bowl.
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3
Whisk in the olive oil.
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4
Place the tied roast into a resealable plastic bag and pour in the marinade.
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5
Sprinkle with salt and pepper.
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6
Allow to marinate for 30 to 40 minutes at room temperature.
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7
Once marinated, remove from the bag and wipe away any excess liquid.
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8
Reserve the marinade.
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9
For the pork roast: Preheat a 6-quart pressure cooker over medium-high heat.
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10
Add the canola oil to the pressure cooker pot and turn to high heat.
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11
Sear the roast on all sides.
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12
Then add the chicken stock, bay leaves, onions and the reserved marinade.
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13
Replace the lid and reduce the heat to low.
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14
Cook until the roast is tender, 30 to 45 minutes.
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15
Remove the roast, transfer to a cutting board and rest for 5 to 7 minutes.
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16
Slice thinly.
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17
For the Cuban sandwiches: Using a serrated knife, halve the Cuban loaves.
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18
Begin building the sandwiches.
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19
First, spread a thin layer of Dijon mustard onto the bread.
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20
Add 5 pickle slices, about 3 ounces of ham and a few slices of roasted pork.
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21
Top with 2 slices of the cheese.
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22
Finish with the top half of the Cuban loaf.
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23
Repeat with the remaining sandwiches.
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24
To serve: Heat a flat-top griddle pan to medium heat with the olive oil.
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25
Place the sandwiches on to the griddle pan and place a weighted cast-iron pan on top to press.
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26
Press the sandwiches until the bread is toasted and the cheese is melted, 2 to 3 minutes.
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27
Remove and cut in half.
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28
Secure with bamboo skewers and serve immediately.
