This twist on the classic Cuban sandwich is made with a freshly toasted Pretzilla Burger Bun that is topped with braised mojo marinated pork shoulder, shaved off-the-bone ham, melted Swiss cheese, dill pickles, and spicy mustard aioli.
MOJO MARINATED PORK SHOULDER:
Combine olive oil, orange juice, lime juice, garlic, cumin, salt and black pepper in a mixing bowl and whisk until combined.
Cover pork shoulder with mojo marinade in a bowl or one-gallon size zip top bag and refrigerate overnight.
Preheat oven to 325°F.
Arrange a single layer of onion slices in a deep baking pan.
Remove pork from marinade and layer on top of sliced onions.
Cover tightly with aluminum foil and bake for 2 ½ hours.
Remove foil from pork and bake for 30 minutes longer until tender.
Let pork rest for 20 minutes.
Mix together yellow mustard and mayonnaise.
Remove any bones and excess fat and pull apart with two forks into ½-inch pieces.
Spread 1 tablespoon of mustard aioli each on the top and bottom of the Pretzilla Burger Buns.
Dived the ingredients evenly and layer on bottom buns starting with pork, then ham, pickles, and cheese. Close sandwiches.
Cook sandwiches with a flat panini press 5-7 minutes, or wrap sandwiches in aluminum foil and place in a large saute pan over medium-low heat, using a heavyweight cast iron pan to press sandwiches 3-4 minutes per side.