Original recipe is from the movie Chef by Jon Favrau, as posted to Reddit.
This is WAY too long for meat to sit in acid. Either shorten the marinade to just a couple hours, or cut the acids.
Can be made ahead and refridgerated.
Brine 12-24 hours:
- 6 pound pork shoulder, tied
- 4 cups fresh orange juice
- 1/2 cup rice vinegar
- 1/2 cup spiced rum
- 1/2 cup salt
- 1/4 cup sugar
- 10 cloves garlic, minced
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh oregano
- 1 tablespoon fresh sage
- 1 tablespoon peppercorns
- 3 bay leaves
- Enough water to cover
Remove pork from brine and pat dry.
Marinate 2-8 hours:
- Brined pork shoulder
- 2/3 cups olive oil
- 2/3 cups cilantro
- 4 tablespoons mint leaves
- 1/2 cups orange juice
- 1/2 cups fresh squeezed lime juice
- 7 garlic cloves, minced
- 1.5 tablespoons grated orange peel
- 2 teaspoons fresh oregano, chopped
- 1 teaspoon ground cumin
- 2/3 teaspoons black pepper, ground
- 2/3 teaspoons fine sea salt
Final temperature seems far too low. 190-195 F would still be sliceable, but would make it past the stall.
On a sheet pan fitted with a wire rack, roast at 275 F until the internal temp hits 170 F. Periodically baste pork with marinade throughout roasting.
- Pork shoulder
Rest to 140 F.
Refridgerate if time allows.
Butter inside of baguette and toast until golden brown:
- Butter
- Pan cubano bread (9" long)
From bottom up, layer:
- Pork shoulder, thinly sliced, grilled
- Smoked ham, sliced, grilled
- Swiss cheese
- Dill pickles, sliced thinly lengthwise
Slather from edge to edge on top bun.
- American yellow mustard
Close sandwich, and generously brush melted butter on top of bread.
Butter heated plancha and press until golden brown.