Fried Mini Cubans

Pour the oil into a large cast iron skillet about 1/2-inch up the sides and heat to about 350 degrees F.

Remove biscuits from cans, flour them and roll each one out to a 5-inch round. You should dip your fingers in egg wash and wipe around the edge of the bottom biscuit to enable it to stick to the top biscuit.

Place 1 heaping tablespoon shredded pork on a round leaving a 1/2-inch edge all around. Top pork with some shredded Swiss, kosher dill pickles and a half piece of the ham.

Place another rolled out round on top of the filling, pressing around the edges to seal. Dip end of dinner fork in flour and press continuously around edge to insure a proper seal. Repeat with remaining biscuits.

Place 3 or 4 of the pies in the preheated cast iron skillet. Fry for about 2 minutes per side or until golden brown.

Transfer to paper towels to drain.

Serve with mustard.

In skillet over medium-high heat, add about 2 tablespoons olive oil. Once heated, add the garlic and onion, cook until pale golden brown; 2 to 3 minutes only, stirring constantly. Stir in the citrus juices, 2/3 cup water, 2 tablespoons of olive oil and all dry ingredients. Bring sauce mixture to a rolling boil.

Remove from heat and let cool to room temperature.;

Preheat oven to 325 degrees F.

Season the ribs with salt and pepper.

Add enough oil to a hot large skillet to just cover.

Add ribs and sear, about 3 minutes each side.

Remove to a large shallow roasting pan.

Add Mojo sauce over the country style ribs and turn to cover. Seal tightly with foil and roast for 3 hours. Marinate each hour with Mojo sauce. Take foil off for the last 30 minutes of cooking, or until tender.