Cuban Moyo Pork Sandwich

Ingredients:

Baked pork

• 1 boneless pork shoulder (1.4 - 1.8 kg)
• 2 tbsp. l. canola oil
• 4 cups low-sodium chicken broth
• 2 bay leaves
• 1 large sweet onion, coarsely chopped (medium or large pieces)

Moyo Marinade

• 1.5 cups fresh orange juice
• 1/2 cup fresh lime juice
• Zest of 1 lime
• Zest of 1 orange
• 3 tablespoons finely chopped fresh oregano
• 2 tablespoons finely chopped fresh cilantro
• 2 tablespoons minced garlic
• 2 tsp cumin
• 1 cup olive oil
• Salt and ground black pepper

Cuban sandwiches

• 4 loaves (15 cm) Cuban bread
• 1/3 cup Dijon mustard
• 4 thinly sliced ​​pickles (about 20 slices)
• 340 g thinly sliced ​​cooked ham
• 8 slices Swiss cheese
• 4 tbsp. l. olive oil
• Additional equipment: bamboo skewers

Preparation:

1. For the Moyo marinade: Trim excess fat and sinew from the pork. Prepare the Moyo marinade by combining the citrus zest and juices, oregano, cilantro, 1.5 tablespoons garlic, and cumin in a large bowl. Stir in the olive oil. Place the trussed pork in a sealable plastic bag and pour the marinade over it. Season with salt and pepper.
   
   Let marinate for 30-40 minutes at room temperature. Once the meat is marinated, remove it from the bag and shake off any excess liquid. Reserve the marinade.
2. For baked pork: Preheat a 6-quart pressure cooker over medium-high heat. Add canola oil and increase the heat to high. Brown the meat on all sides. Then add the chicken broth, bay leaves, onion, and remaining marinade. Cover and reduce the heat to low. Cook until the meat is tender, 30-45 minutes.
   
   Remove the meat, place it on a cutting board, and let it rest for 5-7 minutes. Slice thinly.
3. For Cuban sandwiches: Using a serrated knife, cut the Cuban bread in half. Begin assembling the sandwiches. First, spread Dijon mustard on the bread. Top with 5 cucumber slices, about 3 ounces of ham, and a few slices of pork. Top with 2 slices of cheese. Cover with the top half of the Cuban bread. Repeat with the remaining sandwiches.
4. To serve: Heat a flat-top grill pan over medium heat and add olive oil. Place the sandwiches in the pan and press them down with a heavy cast-iron skillet. Press the sandwiches down until the bread is toasted and the cheese is melted, 2-3 minutes. Remove from the pan and cut in half. Secure with bamboo skewers and serve immediately.