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“Mojo” is a word you’ll see all over restaurant menus in the Canary Islands—the chain of beauteous land blobs off the coast of northwest Africa—as well as in Caribbean countries such as Cuba. In the Canaries, the sauce is typically made with either red or green peppers and served with potatoes and grilled meats. In Cuba, on the other hand, mojo refers to an acidic, citrus-forward marinade concocted with bitter oranges or lime. Thanks to the marinade’s significant acid content, meat that bathes in it grows tender over time. This recipe is inspired by Cuban-style mojo. Here, however, we’re slow cooking the pork shoulder sous vide for 8 hours—that tough cut will emerge insanely tender, whether or not it spends some time in a marinade. So we decided to pull back on the acid, fashioning a subtler mojo that is nonetheless full of flavor. After we cook the meat in the marinade, we like to finish it quickly on the grill to lend it smokiness and char. (No grill? You can sear the meat on the stove or under a broiler instead.) Then we chop it up and layer it into a piled-high Cuban sandwich, or plate along with rice and black beans and pair with a mint-packed, ice-cold mojito. We may be far from sexy, soul-stirring Havana, but we can conjure some of its culinary essence with this simple, delicious pork preparation.