Smoked Cuban Sandwich

The smoked Cuban sandwich being held in a napkin ready to eat.
This recipe is sponsored by Warpig Smokehouse

This variation on the Cuban sandwich includes freshly smoked pork shoulder. Just like the original, this sandwich is also toasted after being made. The toasting gives the sandwich extra flavor and crunch.

The recipe includes the smoking of the pork, rather than roasting. The cooking technique 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. It is actually a creation from Florida, in the United States. The toasted ham and cheese sandwich was created in cafes for the Cuban workers and later served in their immigrant communities.

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A smoked Cuban Sandwich sits on a chopping board ready to eat.
The Smoked Cuban sandwich uses the traditional Cuban bread roll which gives it a solid crust to keep the contents within.
A halved smoked Cuban sandwich is exposing it delightful fillings.
This smoked Cuban sandwich is cut in half exposing its filling of pulled pork, ham, cheese, pickles, and a mustard sauce.
The smoked Cuban sandwich being held in a napkin ready to eat.
This smoked pork variation of the Cuban sandwich makes a perfect hand food while camping.

Smoked Cuban Sandwich Recipe

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This recipe is sponsored by Warpig Smokehouse.
The smoked Cuban sandwich being held in a napkin ready to eat.
This variation on the Cuban Sandwich includes freshly smoked pork shoulder but is still toasted like the original.
Preparation 20 minutes
Cook 6 hours 20 minutes
Ready in 6 hours 40 minutes
Servings 6 Servings
CourseLunch
DifficultySeasoned
MethodSmoke
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Ingredients

Smoked Pork

  • 5 pounds boneless pork shoulder butt roast
  • 1/4 cup Warpig Smokehouse All-Purpose Rub or your favorite sweet rub
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon ground black pepper
  • 2 cloves garlic sliced
  • 1 large onion sliced
  • 1 lime sliced about 1/8-inch-thick (3mm)
  • 1 cup orange juice
  • 2 tablespoons dried oregano

Sandwich

Equipment

  • smoker
  • disposable half pan or baking tray
  • foil
  • sandwich press

Directions

Smoked Pork

  • 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 cooled slightly pull the pork ready for the sandwich.

Sandwich

  • Build the sandwich on the halved Cuban rolls in the following order: mustard sauce, sliced ham, Havarti cheese, dill pickle, then finally the pulled pork.
  • When the sandwich is assembled, 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.

Nutritional Information

Sodium: 1057mgCalcium: 355mgVitamin C: 27mgVitamin A: 807IUSugar: 9gFiber: 4gPotassium: 1780mgCholesterol: 269mgCalories: 890kcalTrans Fat: 1gMonounsaturated Fat: 10gPolyunsaturated Fat: 3gSaturated Fat: 11gFat: 28gProtein: 106gCarbohydrates: 49gIron: 19mg

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As far back as Jason can remember he was spending time with his family in the outdoors, fishing, hunting, camping and cooking. Through his family’s traditions, at a very young age Jason learned many valuable skills when it came to cooking, especially in the outdoors.

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