The Miami Heater
Inspired by Jimmy Butler and the Miami Heat's improbable run to the NBA Finals, this spicy take on a classic Cubano features smoked spicy mojo pork shoulder, honey ham, swiss, habanero jack, spicy dill pickles, and jalapeno mustard. It's toasted in butter and pressed to give it that textbook melt and crunch with an added spicy kick.
Ingredients
Ingredients:
Smoked spicy mojo pork:
3-5 lb bone in pork shoulder
2 oranges
3 limes
1 habanero
1 jalapeno
1/4 cup fresh oregano
2 tbsp ground cumin
10 garlic cloves
1/4 cup olive oil
t tbsp ground black pepper
salt to taste
Sandwich:
2 slice of swiss
2 slices of habanero Jack
2 tbsp jalapeno mustard
1 spicy dill pickle sliced into planks
4 slices of shaved deli honey ham
Pan Cubano (or french bread)
2 tbsp butter
Preparation
To make your marinade. blend together the first ten ingredients in a food processor or blender. Slice slits all around your pork shoulder to help the marinade penetrate the meat. Place pork into a large ziplock bag and cover with marinade and place in the fridge for 8-24 hours. Smoke at 225F for 5-8 hours or until the temp registers at 205 F. Let rest and break into large chunks.
Top each half of your bread with mustard, 1 slice of swiss and 1 slice with habanero jack. Shingle pickles on one half and layer ham and pork on the other. Close your sandwich being sure to press together. Using a griddle, cast iron, or non-stick pan melt butter your butter. Place your sandwich in the pan and top with a chef's press, apply firm pressure for 20 seconds then let cook for two minutes, flip and repeat for another two minutes or until the bread is crispy and the cheese has melted. Cut diagonally and enjoy.
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