pork loin cut in half with garnished and cooked cauliflower on wood board with pit boss grill in background

Wicked BBQ & Almirola Family Cuban Stuffed Pork Loin

Wicked BBQ & Almirola Family Cuban Stuffed Pork Loin

Category Pork Dinner Regional Fathers Day Smoke
Servings 6
Prep Time 40 minutes
Cook Time 2.5 Hours

A new take on both the classic smoked pork loin and the iconic Cuban Sandwich, the Almirola Family Cuban Stuffed Pork Loin, named after a recipe from Pit Boss Ambassador Aric Almirola's heritage, will leave you wondering why you ever did it any other way. We commissioned Pit Boss Ambassador Paul Wickey (@wicked.bbq on Instagram) to execute this masterpiece, and he did so to perfection. First, assemble all of your classic Cubano fixins, then stuff them into a butterflied pork loin before smoking it low and slow on your Pit Boss Lockhart Platinum Series Combo Grill. Serve it up with some roasted garlic cauliflower for the perfect race day meal or just an excuse to try this merger of two timeless comfort foods.

Author:
Pit Boss Kitchen
pork loin cut in half with garnished and cooked cauliflower on wood board with pit boss grill in background

Ingredients
  • 6 slices Bacon
  • 6 Deli Ham Slices
  • 6 Dill Pickles, spears
  • 4 lbs Pork Loin
  • 1 Red Onion, sliced
  • To Taste, Stone Ground Mustard
  • 6 Swiss Cheese Slices

Directions
  1. Butterfly the pork loin and pound flat if needed.
  1. Season both sides with Pit Boss GSP Rub.
  1. Add mustard on one side.
  1. Layer the ham, pickles, cheese, and onion over the mustard. Optional-add more mustard.
  1. Roll up the loin and set aside to wrap in butcher's twine.
  1. Lay 2 slices of bacon down over the twine. Lay the pork loin on top, long ways. Lay 2 more slices on the top of the loin, then one on each side. Tie the loin with butcher twine.
  1. Now season all sides of the loin with Pit Boss Sweet Rib Rub.
  1. Fire up your Pit Boss Lockhart Platinum Series Pellet/Smoker Combo Grill and with the lid open, set your temperature to SMOKE mode.
  1. Once the fire is lit, preheat to 250°F. If using a gas or charcoal grill, set it up for low, indirect heat.
  1. When grill is up to temp, place the loin in the grill, stick in a meat probe, then close the lid. Now let it go until internal temp hits 145°F.
  1. Pull of the grill and let rest for 10-15 minutes, then slice.

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