1 Pork neck 

Zest of 1 orange

¾ cup orange juice

Zest of 1 lime

½ cup lime juice

¾ cup olive oil

1 cup chopped coriander

¼ cup chopped mint

Pinch dried oregano

3 TBSP minced garlic

2 tsp ground cumin

Salt and pepper to taste


Whisk all ingredients and marinate pork for 48 hours. 

Remove pork from marinade and pat dry. Give pork a thick coat of Lane’s Cubano Rub.

Smoke on your BBQ of choice at 150*c until an internal temp of 70*c in the thickest part.

Rest and Slice about 5mm thick. 


Cut a Cuban roll in half and butter the inside 

Grill the inside of the bun

Grill a few slices of Mojo pork and a few slices of ham

Assemble Cubano with Dijon mustard, Mojo pork, ham, pickles and Swiss cheese.

Butter top and bottom of bun and grill until the cheese starts to melt and the roll is crispy.


Recipe and photos - Ryan Flaherty - Rubbin' The Fat BBQ Team