Medianoche

Ingredients

• 0.5 cup orange juice
• 0.25 cup lime juice
• 8 cloves garlic – finely minced
• 2 tsp dried oregano
• 1.5 tsp ground cumin
• 2 tsp kosher salt
• 1 tsp ground black pepper
• 0.25 cup olive oil
• 2 lb pork shoulder – boneless, trimmed
• 4 rolls medianoche – split
• 0.25 cup yellow mustard
• 1 cup dill pickle chips – drained
• 12 oz deli ham – thinly sliced
• 8 slices Swiss cheese
• 4 tbsp unsalted butter – softened

Instructions

1. Whisk the orange juice, lime juice, garlic, dried oregano, ground cumin, kosher salt, black pepper, and olive oil in a nonreactive bowl to make a mojo marinade.
2. Add the pork shoulder, turn to coat well, cover, and refrigerate 8–24 hours.
3. Heat the oven to 325°F. Remove it from the marinade (discard marinade), set in a small roasting pan, and roast until the meat is tender and an instant-read thermometer reads 165–175°F for sliceable pork, 2–2.5 hours; rest 15 minutes, then slice thinly across the grain.
4. Warm a large skillet, plancha, or sandwich press over medium-low heat. Split the medianoche rolls and spread the yellow mustard evenly on the cut sides.
5. On the bottom halves, layer the dill pickle chips, then the sliced meat, the deli ham, and the Swiss cheese; close the sandwiches.
6. Brush the exteriors lightly with the unsalted butter.
7. Press the sandwiches in the hot pan under a weight (another skillet or press) until the bread is crisp-golden and the cheese is fully melted, 3–4 minutes per side (6–8 minutes total). Slice and serve hot.