1 Pork neck
Zest of 1 orange
¾ cup orange juice
Zest of 1 lime
½ cup lime juice
¾ cup olive oil
1 cup chopped coriander
¼ cup chopped mint
Pinch dried oregano
3 TBSP minced garlic
2 tsp ground cumin
Salt and pepper to taste
Whisk all ingredients and marinate pork for 48 hours.
Remove pork from marinade and pat dry. Give pork a thick coat of Lane’s Cubano Rub.
Smoke on your BBQ of choice at 150*c until an internal temp of 70*c in the thickest part.
Rest and Slice about 5mm thick.
Cut a Cuban roll in half and butter the inside
Grill the inside of the bun
Grill a few slices of Mojo pork and a few slices of ham
Assemble Cubano with Dijon mustard, Mojo pork, ham, pickles and Swiss cheese.
Butter top and bottom of bun and grill until the cheese starts to melt and the roll is crispy.
Recipe and photos - Ryan Flaherty - Rubbin' The Fat BBQ Team