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"Roast Beef, Medium, is not only a food. It is a philosophy. Seated at Life's Dining Table, with the menu of Morals before you, your eye wanders a bit over the entrées, the hors d'oeuvres, and the things à la, though you know that Roast Beef, Medium, is safe and sane, and sure."

Edna Ferber (1887-1968), U.S. author. Roast Beef, Medium, Foreword (1911)

Usually referred to as Mojo marinade, this mix makes for a mighty tasty roast pork, also know as Lechon Asado. Hopefully you can find true Cuban bread where you are. If you cannot, use an Italian or French bread that seems light in weight for its size. Definitely do not use a baguette. The bread needs to be soft enough to press in the pan for the texture to be correct.

Time: quick prep, overnight marinade, 20 minutes per pound roasting

The Lechon Asado (roast pork)

  • 3-5 pound boneless pork roast
  • 1/2 cup extra virgin olive oil
  • 3 cloves garlic
  • 1 teaspoon kosher salt
  • 1 tablespoon dried oregano
  • 1/2 cup fresh orange juice
  • 1/4 fresh lemon juice
  • 1/4 cup fresh lime juice
  • 1 cup yellow onions, minced

Pour olive oil in a small saucepan. Use a garlic press to crush the garlic cloves into the oil. Add the salt, oregano, orange, lemon and lime juice, and stir. Next add the onions and mix well. Turn the heat to low until the oil mixture just heats up. Remove from heat and allow to cool.

Pierce the pork roast evenly a few times with a paring knife. Place in a large plastic bag and pour in the cooled marinade. Seal the bag and distribute the marinade over the pork. Let sit in the refrigerator overnight (or at least 3 hours).

Roast in a 325° oven in a roasting pan with a rack until the internal temperature reaches 160°, about 20 minutes per pound. Allow to sit at least 10 minutes before slicing for the sandwich. Left over pork may be sliced, tightly wrapped and frozen for up to 6 months.

The Cuban Sandwich

  • Cuban bread
  • butter, softened
  • Dill sandwich "slicer" pickles
  • roast pork sliced 1/4 inch thick
  • deli-sliced black forest ham
  • Swiss Lorraine cheese
  • prepared yellow mustard

Have all the meats, cheese and pickles at room temperature. Heat a cast iron skillet over medium-low heat. Cut the bread into desired width for the sandwich. Slice the bread in half and butter both insides of the bread. On the bottom half, place slicer pickles in one layer to cover. Next add one layer of the sliced roast pork to cover. Now add a generous amount of the ham. Top that with the Swiss Lorraine. Spread yellow mustard on the top piece of bread and cover the stacked bottom half. Lightly butter both sides of the outside of the sandwich and place in the cast iron skillet. Press down hard on the sandwich with a flat plate until it is about a third its original size. Place weights or heavy cans on the plate to hold it down. Cook until lightly toasted on the first side, about 3-5 minutes. Carefully remove the plate/weights and turn the sandwich over. Replace the plate/weights and toast again 3-5 minutes. Serve.