Cuban sandwich recipe

Ingredients

• 1 long baguette halved lengthways and cut into 4 pieces
• 2 tablespoons dijon mustard
• 8 thin slices Swiss cheese
• 5½ oz/1 cup (150 g) bread and butter pickles
• 8 thin slices ham

• 2 tablespoons extra virgin olive oil
• 2 fl oz/¼ cup (60 ml) orange juice
• 2 fl oz/¼ cup (60 ml) lime juice
• 4 garlic cloves crushed
• 1 tablespoon dried oregano
• 1 tablespoon ground cumin
• ¼ teaspoon chilli flakes
• 1 teaspoon sea salt
• ½ teaspoon ground black pepper
• 2 lb 4 oz (1 kg) pork shoulder

1. .To braise the pork, combine the oil, orange juice, lime juice, garlic, oregano and spices in a large bowl. Add the pork and tumble the meat around to coat in the mixture. Cover and set aside for 30 minutes, or refrigerate for 3–6 hours.
2. Preheat the oven to 220°C (425°F). Transfer the pork and all the marinade to a roasting tin. Add 125 ml (4 fl oz/½ cup) water and roast for 30 minutes.
3. Turn the oven down to 170°C (325°F). Tightly cover the roasting tin with foil, then bake for a further 3–3½ hours. Remove from the oven and allow the pork to rest for 30 minutes to 1 hour.
4. Shred the pork. Spread the baguette halves with mustard, then fill with layers of shredded pork, cheese, pickles and ham. Cook the sandwiches, using a sandwich press, until the bread is golden and crisp, or wrap in foil and bake in a preheated 180°C (350°F) oven for 10 minutes. Cut into slices to serve.