If you have never had a Cubano Sandwich before – you are really missing out. They are so delicious with ham, pork, swiss cheese, onions, pickles and mustard piled high on a nice crusty bread and usually grilled or pressed to melt it all together. I love them so much that I turned them into a pizza!!! Cubano Pizza is all of those yummy flavors on a delicious pizza crust – and you are going to love it!
This slow cooked Mojo Pork is so dang good you are going to want to use it for other things like tacos, nachos, quesadillas, or even a pulled pork sandwich! The orange juice and basil might sound like an odd combinations – but trust me on this one. The pork comes out so tender and flavorful.
As always with my pizza recipes – you do not have to make the dough from scratch. I provide a recipe below for homemade pizza dough but if you want to use the store bought stuff go for it! I do suggest you use the raw kind that you can usually find over by the refrigerated biscuits. And then particularly cook it before putting the topping on. The pre-cooked pizza crusts tend to burn on the bottom when you put this amount of toppings on them. As you can see my pizzas are square and not round. I use a 21inx15 baking sheet for each pizza.
Now Let’s Get Cookin’!
- Slow Cooker
- 2 Pizza Dough see recipe below
- 4 cups Swiss Cheese shredded
- 8 oz Ham diced
- 1 cup Bread & Butter Pickle Chips chopped
- 16 oz Ricotta Cheese
- ¼ cup Yellow Mustard
- ¼ cup Bread & Butter Pickle Juice
- ½ cup Cilantro torn
For the Marinated Onion
- ½ Red Onion thin sliced
- 1 cup Red Wine Vinegar
- 2 tsp Salt
- 1 tbsp Sugar
For the Mojo Pork
- 2 lb Pork Roast
- 1 stick Butter cut into tbsp tabs
- ½ cup Fresh Basil torn
- 3 Oranges juiced
- ½ cup Avocado Oil
- 1 tsp Oregano
- 1 tsp Garlic Powder
- 1 tbsp Dried Minced onion
- 1 tsp Parsley
- Combine orange juice, oil, oregano, garlic powder, onion, parsley. In bottom of slow cooker, spread out butter pieces and torn basil. Set pork on top and pour juice mixture over top. Secure lid and cook on low for 6 hrs.
- Place all ingredients for onions into a mason jar and secure lid. Shake vigorously to combine. Let marinate for at least 1 hour (up to 3 days).
- Prepare remaining ingredients. Preheat oven to 425deg.
- In a bowl combine ricotta cheese, mustard and pickle juice.
- Remove pork from slow cooker and chop up, then return to slow cooker.
- Prepare the pizza dough up to the first cook level.
- Build 1 pizza: spread with half of ricotta mixture, 1 cup swiss cheese, half of pork, half of ham and second cup of swiss cheese. Repeat on second pizza. Place both in oven to cook for 15 minutes.
- Sprinkle each pizza with red onions, chopped pickles and cilantro.
- 4 cups Flour
- 1 tbsp Yeast instant
- ⅓ cup Avocado Oil
- 1½ cup Warm Water
- 2 tbsp Sugar
- 2 tsp Salt
- 2 tbsp Avocado Oil for bowl
- Prepare all of the ingredients
- In a large bowl, combine flour, sugar, salt and yeast. Pour in water while stirring. Then add olive oil and continue to mix by hand. Mix until a sticky dough forms.
- Brush the insides of a second bowl with avocado oil and transfer ball of dough. Cover with towel or plastic wrap and let rise at least 1 hour. Dough should approximately double in size.
- Once risen, place dough on a baking sheet, lined with parchment paper. Stretch and press it out until you cover the baking sheet with ¼ inch thick crust.
- Place in 400 deg oven for 15 minutes.
- Continue to pizza recipe directions.
- If making for focaccia – brush with oil and add desired seasoning. Then bake for 15 minutes in 425 deg oven.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
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