Cuban Mojo Sandwiches by MAGGI®, featuring Swiss cheese, Dijon mustard, and Mexican oregano, served on toasted bread.

Cuban Mojo Sandwiches

Official MAGGI®
Cuban Mojo Sandwiches
Recipe Info - Skill Level
Level
Easy
Recipe Info - Prep Time
Prep 
15 min
Recipe Info - Cook Time
Cook 
2 hr 33 min
Recipe Info - Serving Size
Servings
4 servings

A traditional Cuban mojo sauce, or marinade, is made with citrus and garlic. This delicious pork loin is marinated, cooked in a slow cooker, then shredded and made into sandwiches.

Cuban Mojo Sandwiches will bring a burst of Cuban flavor to your table. This mouth-watering recipe from Official MAGGI® combines the zesty zing of citrus with the rich aroma of garlic for a marinade that infuses the pork loin with unbeatable taste. The pork is slow-cooked to perfection, making it immensely tender and easy to shred.

These sandwiches are layered with savory fillings, including slices of Swiss cheese and a spread of Dijon mustard, creating a harmonious blend of flavors. Elevate your sandwich experience by incorporating MAGGI Granulated Chicken Flavor Bouillon into the pork marinade, adding a depth of savory notes.

Ideal for a summer lunch or dinner, these Cuban Mojo Sandwiches are easy to prepare and even easier to devour. This simple yet flavorful meal offers a perfect opportunity to explore Caribbean cuisine right from your kitchen. Whether you're planning a laid-back meal for family or a cozy dinner for two, this recipe promises a delicious and satisfying dish every time.

Ingredients

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The Secret Ingredient

A canister of Granulated Chicken Bouillon with a yellow label of an illustrated chicken carrying a basket.

Granulated Chicken Bouillon 15.9 oz

Make It

Step 1

Combine melted fruit bars, pork, cilantro, garlic, cloves, oregano and bouillon in a large, resealable plastic bag. Seal and press with fingers to incorporate flavors. Refrigerate for 1 hour.

Step 2

Place bag contents into a slow cooker. Add chicken broth. Cook for 2 ½ hours on high.

Step 3

Remove pork from slow cooker and shred. Soak in some of the leftover juices to keep pork moist.

Step 4

Spread 1 tablespoon mustard on bottom half of bread. Layer with 3 tablespoons shredded pork, 2 slices of ham, 1 slice of cheese and 2 pickle strips. Top with top half of bread. Repeat with remaining ingredients.

Step 5

Heat a large skillet over medium heat. Place sandwiches in skillet and press with a cast iron skillet for 3 minutes. Slice and serve.

Tip:

If telera bread is not available, use French bread or bolillos.

Ingredients