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.
Smoked Cuban Sandwich Recipe
- 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
- 6 Cuban rolls
- Warpig Smokehouse Sweet and Spicy Mustard Sauce or your favorite mustard sauce
- 6 slices ham
- 6 slices Havarti cheese
- sliced dill pickles
- disposable half pan or baking tray
- sandwich press
- 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.
- 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.