Miami Eats: How To Make Grilled Cheese With Cuban Flair

Okay, we know the words “grilled cheese” and “beach weekend” don’t necessarily gel too well together. After all, who really feels like slipping into a brightly-colored bikini in hundred-degree heat after a bread-and-cheese-fueled carbo load? But trust us, this hybrid sandwich dreamed up by the minds at Ms. Cheezious (Miami’s eclectic new food truck-turned-brick and mortar restaurant) is one for the books. It marries the best local flavors of Cuban cuisine – including roasted pork, guava mustard, and homemade pickles – with our favorite sammie standby.

Because we love you, we coaxed this amazing recipe from restaurateurs Brian, Fatima, and Christian – who were also gracious enough to serve it up on the house for a few of our Miami fans during Shop By City. Read on to make it yourself, and don’t worry – its decadence is nothing a few laps in the Biscayne Bay can’t cure. (Just be sure to wait 20 minutes.)

Miami Eats

For The Oven-Roasted Pork Shoulder


  • 1 Fresh Pork Shoulder Roast (6 to 8 pound bone-in and skin-on)
  • 2 Whole head of garlic, peeled
  • 2 cups freshly squeezed sour orange juice
  • 1 Large Onion diced
  • 2 Tablespoons of Salt
  • 2 Teaspoons of Fresh Ground Pepper
  • 1 Tablespoon of Dry Oregano


Combine all ingredients except the pork in a blender until smooth and set aside. This will be for your pork shoulder marinade.

With a sharp knife make numerous incisions into meat parts of pork shoulder. Do not cut the skin.

Place pork shoulder in a large roasting pan, skin part facing up, and rub marinade all over the pork shoulder. Cover marinated pork shoulder with plastic wrap and place in refrigerator for 4-5 hours or preferably overnight.

To cook pork shoulder, preheat oven to 250°F. Place pork shoulder into oven and cook until internal temperature reaches 190°F, about 8 hours. Check pork shoulder periodically to make sure the skin is not burning. Skin can be covered with aluminum foil to avoid burning.

For The Housemade Pickles


  • 6 cups thinly sliced cucumbers
  • 2 cups thinly sliced onions
  • 1 cup sugar
  • 1-1/2 cups cider vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon mustard seed
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon whole cloves


Place cucumbers and onions in sterile container, such as a mason jar, and set aside. Combine remaining ingredients in a saucepan and bring to a boil. Pour over cucumber and onions in sterile container and allow to cool. Once cool, cover tightly and refrigerate for at least 24 hours before serving.

For The Guava Mustard


  • 1 Cup Dijon Mustard
  • 1 Cup Guava Marmalade


Combine in a bowl and mix until incorporated.

The Final Product: Build Your Melt


  • 8 Slices of Sourdough Bread (or your favorite type)
  • 4 ounces softened, salted butter
  • 16 Slices Swiss cheese
  • Prepared pork shoulder, pickles and guava mustard
  • *Makes 4 Melts


Heat up pan on medium heat on stove. Spread butter on one side of each piece of bread placing butter side down on pan or griddle. Spread Guava mustard on non-buttered side of all bread slices. Place 2 slices of Swiss cheese on all bread slices that have guava mustard. Then add cooked pork shoulder and pickles, and top with other remaining slices of bread to complete the melt. Cook on pan/griddle until cheese is melted, flipping as needed as not to burn the bread.

Cut in half and enjoy!