Cubano sandwiches with citrus roast pork

Read the full method and weigh the listed ingredients. Prepare the meat and vegetables as described in the ingredient list, keeping sauce, starch, garnish and working ingredients separate. Clean hands, boards and utensils after handling raw meat.

Mix pork with citrus juices, garlic, cumin, oregano, salt and olive oil. Cover.

Refrigerate for 4–12 hours; this schedule uses the minimum 4 hours.

Heat the oven to 150°C fan / 170°C conventional.

Allow about 15 minutes in total, checking the oven has reached its setting.

Put pork, marinade and braising water in a snug casserole and cover.

Check the oven setting and carefully put the prepared dish into the hot oven.

Roast covered for 2–2½ hours until tender enough to pull apart. Extend if it still resists.

Remove the lid carefully.

Roast uncovered for 15 minutes to colour the edges.

Check the stated readiness cue using a probe for cooked meat where specified. Carefully take the dish out and set it on a heatproof surface.

Rest for 15 minutes.

Skim cooking juices and pull meat into broad pieces.

Reduce juices if watery and moisten pork without making it wet.

Split rolls lengthways, spread cut faces with mustard, then layer cheese, ham, pork and well-drained pickles. Close and lightly butter the outsides.

Cook in a heavy pan over medium heat, pressing with another pan and turning once, for 3–4 minutes per side until cheese melts and bread is golden. The timer includes successive loads. Keep heat moderate so filling warms before crust darkens.

Rest sandwiches for 1 minute before cutting.

Cut diagonally and serve immediately.