Unwrapped Cuban Sandwich

cuban salad

Ingredients(makes 2 salads with leftovers)

For the salad:

  • 4 cups chopped romaine lettuce
  • 1 lb pork shoulder roast
  • 4 slices of natural deli ham, chopped or sliced
  • 1/2 red onion, sliced
  • 1/2 cup mojo marinade
  • 1/4 cup sliced dill pickles
  • 1/2 cup water
  • pepper to taste (the mojo marinade already has salt)
  • 1 whole lemon
  • 1 tbsp olive oil

For the dressing:

  • 1 egg yolk
  • 1 whole lemon
  • 1/2 orange


Combine pork roast, onion, mojo marinade, water, 1 whole lemon (the juice), and 1/2 orange (the juice) into a crock pot. Cook on low for 12 hours or until the pork can be easily pulled apart with a fork. Shred the pork with a fork in the crock pot and turn off the crock pot.

In a mixing bowl, combine the lettuce, pickles, and deli ham and toss with the tbsp of olive oil. Then, in a small bowl, whisk together the dressing ingredients. Add to the salad and toss again. When ready to serve, add the desired pork portion on top.