Copycat Cubanos from Chef + How to Make Roy Choi’s Mojo Marinade

What’s Up, Hungry People

Today we’re making something I’ve wanted to recreate ever since I first watched the movie: the Cubanos from Chef. If you’ve never heard of Chef—pause this video and go find a place to watch it. Rent it if you have to. It’s hands down one of the best movies of the decade—not just for the foodies.

While the main plot revolves around Jon Favreau’s character reigniting his love for food, it’s a comedy-drama about reinventing yourself, getting back to the basics, and the feel-good theme of father-son relationship building, all from the back of a Miami food truck.

The movie itself is loosely based on Roy Choi’s involvement in the food truck industry—and Roy himself sent Jon Favreau to train in French culinary school just to prepare for his role in this movie. The training certainly paid off, according to Jon himself.

You can feel his ease in the kitchen throughout the movie, especially in the opening scenes where he prepares some of the most beautifully delicious food I’ve ever seen. You can tell a lot of love and care went into each dish so they would be visually stunning—and from appearance alone, you know they all gotta taste good too.

The star of the movie is truly the Cubanos that Martin whips up from a large pork shoulder and a variety of citrus and herbs. In real life, this recipe is based on Roy Choi’s famous mojo pork recipe that he uses on his own food trucks.

Here’s What You Need

Since we aren’t cooking for a crowd, we’ll start with a pound and a half of boneless pork shoulder and the ingredients for Roy Choi’s Mojo Pork Marinade:

• Olive oil: Adds richness and helps blend the marinade.
• Freshly squeezed orange juice: Brings a bright, sweet citrus flavor.
• Fresh lime juice: Adds a zesty, tangy note.
• Chopped cilantro: Provides a fresh, herbal touch.
• Chopped mint: Adds a cool, refreshing flavor.
• Fresh oregano: Adds an earthy, slightly peppery taste.
• Garlic: Gives a bold, aromatic depth.
• Cumin: Adds warmth and a hint of smokiness.
• Lime zest: Intensifies the lime flavor.
• Orange zest: Boosts the citrus aroma.
• Salt and pepper: Essential for seasoning and bringing out all the flavors.

Let’s Cook

First things first, grab that boneless pork shoulder and get it cozy in a large bowl or a big resealable bag. Pour in all the marinade ingredients—olive oil, freshly squeezed orange juice, lime juice, chopped cilantro, mint, oregano, lots of garlic, cumin, lime zest, orange zest, and a good pinch of salt and pepper. Massage the marinade into the pork like it’s had a long day and needs some TLC. Once it’s all nicely coated, chill it in the fridge for at least 8-10 hours, but if you can wait, up to 48 hours will make it even better.

Roasting the Pork

Preheat your oven to a sizzling 425°F. Take the pork out of the marinade—don’t toss that marinade, we’re going to need it! Put the pork on a rack set over a foil-lined baking sheet. Roast it at 425°F for 15 minutes to get a nice crust, then lower the heat to 350°F and keep it cooking for another 30 minutes per pound. My 1.5 lb pork shoulder took about 50 minutes after the initial blast. You’re aiming for 160°F in the center. Meanwhile, pour the leftover marinade into a pot, bring it to a rapid boil, then let it simmer until it thickens up. When the pork’s done, let it rest for at least 20-30 minutes to lock in those flavors.

Building the Sandwich

While the pork is chilling out, preheat your griddle or panini press. Slice the pork into thin 1/2-inch pieces. Sear the ham and pork slices on the hot griddle until they’re warmed through, then set them aside.

Cut your loaf of Cuban bread in half. Time to assemble: layer the ham, pork, Swiss cheese, pickles, and a good spread of yellow mustard on the bottom half of the bread. Brush the melted butter all over the top of the sandwich and on the griddle. Put the sandwich on the griddle, press it down, and cook for 8-12 minutes until the cheese is melty and the crust is golden.

Troubleshooting Tips for Perfect Cubanos

• Marinating Time: The longer, the better. Aim for at least 24 hours for maximum flavor infusion. If you’re short on time, 8 hours will still give good results.
• Roasting the Pork: Always use a meat thermometer to ensure the pork reaches 160°F in the center. Overcooking can dry it out, so keep an eye on it.
• Simmering the Marinade: Make sure to bring the marinade to a full boil before simmering. This ensures it’s safe to consume after being in contact with raw pork.
• Pressing the Sandwich: If you don’t have a panini press, use a heavy skillet to press the sandwich down on the griddle. A foil-wrapped brick works in a pinch!
• Cheese Melting: Make sure the heat is not too high when grilling the sandwich. You want the cheese to melt slowly as the bread toasts to a golden brown.

I’ve straight up been craving this cubano sandwich since I first watched Chef back in 2014. It’s a perfect combination of juicy, marinated pork, tangy pickles, and melty Swiss cheese all pressed together in crispy Cuban bread. Recreating this iconic sandwich is a fun way to bring a piece of the movie into your kitchen. Plus, it’s a great excuse to watch Chef again for some inspiration. Give this recipe a try and let me know how it turns out. And seriously, if you haven’t seen the movie yet, you’re missing out on one of the best food flicks ever!!

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