Cuban Pork Sandwich

Cook Time

270 mins

Cooking Method

Griddle

Cuisine

Cuban

Difficulty

Moderate

Prep Time

10 mins

Servings

4



Ingredients


1 tbsp Butter

3 cups Chicken Stock

4 Ciabatta Bread or Torta Rolls, halved

1/4 cup Dijon Mustard

4 Dill Pickle, Slice

1 lb Ham or Prosciutto

1/4 cup Mayonnaise

Pit Boss Pulled Pork Rub

3 1/2 lbs Pork Shoulder

8 oz Swiss Cheese, Sliced

1 tbsp Vegetable Oil

1 White Onion, Sliced



Cooking Instructions


These melt-in-your-mouth Cuban Pork Sandwiches are an elevated version of the traditional ham and cheese. Layered with tender smoked pork shoulder, thin slices of ham, Swiss cheese, a zesty mustard sauce and tangy dill pickles, the sandwich is pressed on the griddle until gooey and crisp.  

Pork Shoulder is smoked low and slow on the Pit Boss KC Combo pellet side until it is probe tender and the meat slides off the bone. Then the pulled pork is combined with ham, cheese, and pickles which are then cooked on the cast iron griddle side along with toasted bread. Finally everything comes together in a delicious, meaty, and cheese Cuban Pork Sandwich.  

Wood Pellet Recommendation 

This savory, bacon like aromas from Hickory Hardwood Pellets make this a no brainer for this pork-filled recipe.  

Note: This recipe uses Pit Boss Pulled Pork Rub.  

  1. Fire up your Pit Boss Platinum Series KC Combo and preheat to 250° F. If using a gas or charcoal grill, set it up for low, indirect heat.
  2. Generously season pork shoulder with Pulled Pork Rub, then transfer to the grill grate. Smoke for 1 hour, then flip pork and smoke for an additional hour.
  3. Place onion and chicken stock in a deep cast iron skillet, or metal grill pan. Transfer the pork to the skillet, then cover with a shallow cast iron skillet, or aluminum foil. Braise for 2 hours, then increase grill temperature to 300° F, and braise for 1 more hour.
  4. Remove the cover then pull pork with tongs while still on the grill. The stock will have reduced, so be sure and toss the pork in the reduced, seasoned stock and onions. Remove from the grill and set aside.
  5. Preheat the griddle to medium-low flame. If using a different grill, preheat a clean cast iron skillet on medium low heat.
  6. Heat butter and oil on the griddle, then toast rolls, pressing down by hand or with a metal spatula. Combine mustard and mayonnaise, then spread onto both sides of rolls. Set aside.
  7. Divide pork into 4 portions, and place on the griddle, along with the sliced ham. Cook for 2 to 3 minutes, rotating ham and pork. Layer pork, ham, cheese, and pickles. Cover for 1 minute to allow cheese to melt. Return rolls to the griddle, cut each portion of filling in half, then stack 2 per prepared rolls. Press each sandwich down with the bottom of a metal spatula. Carefully flip, and press down again.
  8. Remove sandwiches from the griddle and serve warm.


Special Tools


  • Aluminum Foil
  • Cast Iron Skillet
  • Metal Spatula


Bigger. Hotter. Heavier. Tip


Don’t have time to make pulled pork, swap with smoked pork tenderloin and slice it up.



Diet Info


  • Flexible Dieting








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