Recipe Origin America
Rating
No Reviews
Servings 6
Preparation 20 min 00:20
Cook 6 hours 20 min 06:20
Ready in 6 hours 40 min 06:40
Difficulty Seasoned
Cooking Method Smoke Toast
Ingredients Meat Pork
Equipment BBQ Griddle Smoker
Recipe Type Hand Food Lunch Sandwich
Cooked With Warpig Smokehouse
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The smoked Cuban sandwich being held in a napkin ready to eat. Smoked Cuban Sandwich sits on a chopping board ready to eat. A halved smoked Cuban sandwich is exposing it delightful fillings.

Smoked Cuban Sandwich

This variation on the Cuban sandwich includes freshly smoked pork shoulder. It is as traditional also toasted after being made for extra flavor and crunch.

The recipe includes the smoking of the pork, rather than roasting, which adds fresh ingredients like lime, onion, garlic, and orange juice to the wrapped stage for a unique flavor. However if in a rush this could also be made using leftover pulled pork.

It is surprising that despite its name the Cuban sandwich doesn’t come from Cuba but is actually a creation of Florida America, where this variation on a toasted ham and cheese sandwich was created in cafes for the Cuban workers and later served in their immigrant communities.

Ingredients

Smoked Pork

1 boneless pork shoulder butt roast, 5 pounds (2.2kg)

1/4 cup Warpig Smokehouse All Purpose Rub, or your favorite sweet rub

2 teaspoons chili powder

2 teaspoons ground cumin

1 teaspoon pepper

2 cloves garlic

1 large onion, sliced

1 sliced lime, about 1/8 inch (3mm)

1 cup orange juice

2 tablespoons dried oregano

Sandwich

6 Cuban rolls

Warpig Smokehouse Sweet and Spicy Mustard Sauce, or your favorite mustard sauce

6 slices ham

6 slices Havariti cheese

dill pickle stackers (sliced large dill pickle)

Equipment

smoker

disposable half pan or baking tray

foil

sandwich press

Recipe Directions

  1. Trim any excess fat, silver skin, or similar from the pork shoulder roast ready to cook.

  2. Preheat the smoker to 250 degrees F (120 degrees C).

  3. Rub the pork with the rub, chili powder, cumin, and pepper. Place in the smoker and cook until it has an internal temperature of 170 degrees F (76 degrees C). About 3 hours.

  4. In a disposable half pan or baking tray lay out the garlic, onion, lime slices, orange juice, and oregano. Place the partly cooked pork on top then wrap tightly with foil and return to the smoker. Cook until it has an internal temperature of 205 degrees F (96 degrees C). About 3 hours.

  5. When the pork has rested for about 30 minutes and cooked slightly pull the pork ready for the sandwich.

  6. Build the sandwich on the halved Cuan rolls in the following order. Mustard sauce, sliced ham, Havarti cheese, dill pickle, then finally the pulled pork.

  7. When the sandwich is made toast it in a sandwich press thus flattening a little and browning the outside while warming throughout. Serve hot.
    Tip: While camping this can be done on a flat top grill or in a skillet with a burger press or similar heavy object on top.

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Recipe Origin America
Rating
No Reviews
Servings 6
Preparation 20 min 00:20
Cook 6 hours 20 min 06:20
Ready in 6 hours 40 min 06:40
Difficulty Seasoned
Cooking Method Smoke Toast
Ingredients Meat Pork
Equipment BBQ Griddle Smoker
Recipe Type Hand Food Lunch Sandwich
Cooked With Warpig Smokehouse
Share: