Slow roasted pork with ham, pickles and cheese pressed between fresh made bread is all you need for a perfect Cuban sandwich and one restaurant has shared it's recipe for the customer favorite.
Luam Wersom, chef and owner of Mojito in Seattle, Washington, has been bringing Latin American fare to the community for 20 years.
"It's more than a typical restaurant you know -- It's a place where you're family," Wersom told "Good Morning America" of the bright yellow building that has continued to cook and feed the neighborhood amidst the outbreak of COVID-19. "People are coming out of the woodwork, to help us out and support us -- so we're going to be here for many, many years to come."
Due to the coronavirus pandemic Mojito has lost nearly 80% of its business, including catering orders, which the restaurant heavily relied on.
"I'm just trying to maintain my payroll and pay rent and just supplies," Wersom explained.
Even in the face of these difficult times, Mojito has kept cooking and donated free meals to people who need them most at local recovery centers, King's County Housing Authority and the YMCA, which Wersom said they've done "460 meals a week just for them."
The restaurant is open 7 days a week for delivery and curbside pickup so customers can still get their favorite menu items, like their best-selling Cuban sandwich.
Check out the full recipe below and get a taste of the Seattle food scene in your own kitchen!
Mojito’s Pork Shoulder
1/2 cup garlic cloves
2 tablespoons kosher salt
2 teaspoon ground black pepper
2 teaspoon dried oregano
1 teaspoon dried cumin
8 bay leaves
4 tablespoons lime juice
1/2 cup orange juice
2 tablespoons yellow mustard
4 tablespoons vegetable oil
1 bottle beer (such as Modelo)
Directions
Place all ingredients in a blender and process until smooth. Pour marinade over pork shoulder in a deep roasting pan and seal with foil and a heavy lid.
Roast at 325 degrees for five-and-a-half hours.
Allow the pork to cool, slice thinly or shred.
Sandwich Ingredients
Custom Cuban style bread
Mojito’s roasted pork shoulder
Smoked ham, sliced
Swiss cheese, sliced
Dill pickle, sliced
Yellow mustard
Mayonnaise
To Assemble
Cut bread length-wise without cutting all the way through.
Apply mustard and mayonnaise to both sides of the bread.
Place pickle slices on one side, add two slices Swiss cheese and two slices ham.
Add pork and grill on a hot sandwich press until cheese is melted and the sandwich is heated through.
