Ultimate Cuban Pork Butt Sandwiches on the Big Joe | Big Joe Backyard BBQ

pork shoulder

🥗Healthier: turkey breast

💰Cheaper: chicken thighs

Turkey breast reduces fat while maintaining protein content.

Swiss cheese

🥗Healthier: low-fat cheese

💰Cheaper: cheddar cheese

Low-fat cheese reduces calories while still melting well.

pickles

🥗Healthier: cucumber slices

💰Cheaper: relish

Cucumber slices provide crunch with fewer calories.

bread

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain bread adds fiber while maintaining flavor.

Prepare the moho marinade by mixing half a bottle with sweet onion, Cuban oregano, kosher salt, cumin, and fresh cracked pepper.

Marinate the pork shoulder overnight.

Set up the grill for indirect cooking at 275°F.

Place the pork shoulder and double smoked ham on the grill.

Cook the ham until it reaches 140°F and the pork shoulder until it reaches 180°F.

Glaze the ham with a mixture of maple syrup and honey every 30 minutes.

After 3 hours, remove the pork shoulder and ham from the grill and wrap them in aluminum foil to rest for at least 1 hour.

Slice the pork shoulder and ham into thin pieces for the sandwich.

Spread mayonnaise and yellow mustard on the Cuban bread.

Layer the sliced ham, roast pork, Swiss cheese, and dill pickles on the bread.

Preheat a medium-low cast iron pan with butter for 10 minutes.

Press the sandwich in the pan for 1-2 minutes on each side until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens