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When it comes to sandwiches, tempers run high. Ask two Philadelphians where to procure the choicest cheesesteak in the city of brotherly love, and they may well come to blows. Utter the words “best lobster roll” on Massachusetts’s North Shore, and watch lifelong friendships explode before your eyes. So we would never dream of trolling South Florida by claiming we have come up with a technique for making the best Cuban sandwich, or even an authentic one. After all, even in its home state, the definition of an authentic cubano will vary from restaurant to restaurant, neighborhood to neighborhood, city to city. In the interest of harmony, let us just say that this is a very tasty pork sandwich inspired by the sandwiches that <a href="http://www.npr.org/sections/thesalt/2012/04/21/151050107/the-cuban-sandwich-crisis-tampa-v-miami-for-the-win">have conjured real competition between Tampa and Miami</a>.The distinguishing factor: <a href="/activities/tender-smoky-mojo-marinated-pork-shoulder">the meat</a>. When you take a boneless pork shoulder, bathe it in a mellow variation on a mojo marinade, and cook it sous vide for 8 hours, something extraordinary happens. That tough cut transforms into something so tender and succulent, no other pork can come close. From there, it’s just a matter of picking the right bread (think baguette, but squishy), cheese, and condiments. Pile it high, toast it up nice, and serve to your favorite Floridian—no superlative-sounding claims necessary.