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Cuban Mojo Sandwiches

Cuban Mojo Sandwiches
15 min
2 hr 33 min
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.
Key Ingredients


  • 4 tangerine frozen fruit bars, melted and sticks removed
  • 1 pound pork loin
  • 1/4 cup packed fresh cilantro
  • 2 cloves garlic, chopped
  • 1/4 teaspoon whole cloves
  • 1/4 teaspoon dried Mexican oregano
  • 1/4 teaspoon MAGGI Granulated Chicken Flavor Bouillon
  • 1 can (14.5 fluid ounces) chicken broth
  • 4 telera breads, sliced in half with some of the inside bread removed
  • 4 tablespoons Dijon mustard, divided
  • 8 smoked thinly sliced ham slices
  • 4 slices Swiss cheese
  • 8 dill pickle strips

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.

Recipe Notes

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

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