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1
Prepare the pork: Cut small slits all over the meat with a knife and put skin-side down in a roasting pan.
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2
Mix the lime juice and orange juice in a measuring cup.
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3
Transfer 1/4 cup juice mixture to a food processor; add the garlic, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper and pulse to make a paste.
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4
Rub over the pork and into the slits.
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5
Pour the remaining 3/4 cup juice over the pork; press the bay leaves on top.
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6
Cover and refrigerate 3 to 6 hours.
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7
Preheat the oven to 350 degrees F. Turn the pork skin-side up and roast until a thermometer inserted into the middle registers 160 degrees F, about 2 hours, 30 minutes.
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8
Cool completely before slicing.
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9
(Refrigerate leftover pork in an airtight container up to 1 week.)
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10
Make the sandwich: Cut the bread in half lengthwise.
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11
Layer the ham, 3 thin slices roast pork, the salami, cheese and pickles on the bottom half.
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12
Spread the mustard on the inside of the top half.
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13
Heat a nonstick skillet over medium heat.
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14
Butter the outside of the sandwich, then add to the pan and put a heavy skillet on top to weigh it down; cook until golden, 3 to 4 minutes per side (or cook in a sandwich press).
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15
Cut in half on the diagonal.
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16
In any Cuban sandwich, mojo-marinated pork is key.
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17
Look for bottled marinade in Latin markets, or try this recipe from Tampa's legendary Columbia Restaurant.
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18
Photograph by Steve Giralt
