Sink Your Teeth Into The Ultimate Cubano Sandwich (smoked To Perfection!)

Cuban bread

🥗Healthier: whole wheat bread

💰Cheaper: French bread

Whole wheat bread adds fiber, while French bread is more accessible.

roast pork

🥗Healthier: grilled chicken

💰Cheaper: pork loin

Grilled chicken is leaner, while pork loin is budget-friendly.

Swiss cheese

🥗Healthier: low-fat cheese

💰Cheaper: American cheese

Low-fat cheese reduces calories, while American cheese is widely available.

yellow mustard

🥗Healthier: Dijon mustard

💰Cheaper: spicy brown mustard

Dijon adds flavor with fewer additives, while spicy brown is often cheaper.

Dry off the pork butt with a towel and trim any excess fat.

Season the pork butt heavily with salt and black pepper.

Score the fat cap of the pork butt in a cross-hatch pattern to allow seasoning to penetrate.

Refrigerate the seasoned pork butt overnight.

Light the charcoal using a sous vide gun and prepare the smoker for cooking.

Add cherry wood to the smoker for flavor.

Set up the smoker to maintain a temperature of 275°F with proper airflow.

Insert a meter probe into the pork butt to monitor temperature.

Smoke the pork butt for about 2.5 hours, maintaining the temperature.

After 4 hours, apply mojo marinade to the pork butt, repeating every hour until the marinade is finished.

Inject some marinade into the pork butt for added flavor.

Continue smoking until the internal temperature reaches 200-203°F.

Remove the pork butt from the smoker and let it rest before shredding.

Shred the pork and prepare the sandwich using Italian bread, ham, Swiss cheese, dill pickles, and American mustard.

Assemble the sandwich with layers of pulled pork, ham, cheese, and pickles.

Press the sandwich in a small panini press for about 3 minutes until golden brown.

Remove the sandwich from the press and cut it in half to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens