Florida Mojo Pork Cubano

YIELD: 6 SANDWICHES

For the Citrus Marinade:
1 cup orange juice
½ cup lemon juice
½ cup lime juice
½ cup orange slices
½ cup sliced red onion
1 Tbsp. dried oregano
1 Tbsp. sugar
2 tsps. minced garlic
1½ tsps. fresh ground black pepper
1 tsp. onion powder
½ tsp. cumin
2 bay leaves

3 lbs. pork butt

½ cup Dijon mustard
2 Tbsps. orange juice
1 tsp. orange zest

For Assembly:
3 baguettes
4 Tbsps. butter
12 oz. sliced ham
12 oz. sliced Swiss cheese
1 cup sliced pickles

1. For the marinade: Place all marinade ingredients in mixing bowl; stir to combine. Place pork butt in non-metallic ovenproof casserole dish.

2. Pour marinade over pork; cover with lid and refrigerate overnight or for at least 3 hours.

3. Preheat oven to 275°F. Remove pork from refrigerator; bake pork with marinade in covered casserole for 2 ½ to 3 hours, until thermometer inserted into thickest part registers 160°F.

4. Remove from oven and cool. Shred pork using two forks. Pour remaining marinade from casserole dish over the pulled pork meat; reserve.

5. Prepare Orange Dijon Mustard: Combine mustard, orange juice and orange zest in small bowl; stir to combine. Reserve.

6. To assemble sandwiches, split open baguettes. Spread mustard on the inside top of baguettes; spread butter on the inside bottom of baguettes. Layer ham slices on bottom of baguettes. Place a generous layer of shredded pork on top of ham slices. Top with Swiss cheese and pickles. Close sandwich.

7. Cook sandwiches in a Panini press following manufacturer's instructions. To cook sandwiches in a skillet, heat small amount of oil in bottom of large skillet. Place sandwiches in skillet in single layer (cut sandwiches in half, if necessary). Cover sandwiches with aluminum foil and place a second heavy skillet on top of the sandwiches. Cook over medium heat until bottom of sandwiches is crisp; turn sandwiches over and cover with foil. Place second skillet on top and continue to cook sandwiches until bread is crisp and inside of sandwiches is hot. Serve immediately.

Photo and recipe: Florida Department of Citrus