This Philly Cheese Steak Sandwich is an Australian take on the American classic. It features rib eye smoked then smothered in a homemade cheese sauce.
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.
1 boneless pork shoulder butt roast, 5 pounds (2.2kg)
1/4 cup Warpig Smokehouse Honey Pecan 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
6 Cuban rolls
Warpig Smokehouse Sweet and Spicy Mustard
6 slices ham
6 slices Havariti cheese
dill pickle stackers (sliced large dill pickle)
disposable half pan or baking tray
Trim any excess fat, silver skin, or similar from the pork shoulder roast ready to cook.
Preheat the smoker to 250 degrees F (120 degrees C).
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.
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.
When the pork has rested for about 30 minutes and cooked slightly pull the pork ready for the sandwich.
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.
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.