Grilled Cuban-Style Pork Sandwiches with Mojo Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender grilled pork marinated in citrus mojo, layered with pickles and Swiss cheese on crusty bread for a Cuban sandwich classic. This Caribbean-inspired sandwich and wrap recipe, ready in about 30 minutes, pairs pork shoulder, orange juice, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Caribbean cuisine 650 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Grilling tools worth buying → Best Grilling Tools and BBQ Gadgets for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: In a bowl, whisk together 1/2 cup orange juice, 1/4 cup lime juice, 6 minced garlic cloves, 1/4 cup olive oil, 1 tbsp ground cumin, 1 tbsp dried oregano, 1 1/2 tsp salt, and 1 tsp black pepper to make mojo marinade.
  2. Step 2: Place 2 lbs thinly sliced pork shoulder in a large zip-top bag, pour in the mojo marinade, seal, and refrigerate for at least 4 hours or overnight.
  3. Step 3: Preheat grill or grill pan to medium-high heat. Remove pork from marinade and grill for 3-4 minutes per side until cooked through and slightly charred.
  4. Step 4: Slice 4 Cuban bread rolls lengthwise, spread 1 tbsp softened butter on each cut side, then layer 2 slices Swiss cheese, grilled pork slices, and 1/4 cup dill pickle slices. Spread yellow mustard on the top halves.
  5. Step 5: Press sandwiches on a hot grill or panini press for 3-5 minutes until the bread is toasted and cheese melts. Serve immediately.

Related recipes