Cubano Stuffed Pork Loin - How to Stuff a Pork Loin (2018) Gentry's

Swiss cheese

🥗Healthier: low-fat cheese

💰Cheaper: provolone

Low-fat cheese reduces calories while still melting well.

ham

🥗Healthier: turkey ham

💰Cheaper: bologna

Turkey ham is lower in fat and calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

pork loin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is leaner, while pork shoulder is more economical.

Cut the pork loin in half and slice it down the middle.

Remove the silver skin from the back of the pork loin using a boning knife.

Cover the pork loin with saran wrap and pound it flat with a rubber mallet.

Season the inside of the pork loin with smokestack barbecue rub.

Spread Cackalacky Gold mustard sauce inside the pork loin.

Layer Swiss cheese (about 5-6 pieces) on top of the mustard.

Add layers of deli ham on top of the cheese.

Sprinkle ham bone barbecue seasoning over the ham.

Add hamburger dill chips on top of the ham.

Roll the pork loin into a sandwich shape and tie it with butchers twine.

Season the outside of the rolled pork loin with smokestack barbecue rub.

Place the stuffed pork loin on the smoker at 300-325°F for 60-70 minutes.

Check the internal temperature, aiming for 145°F before removing from the smoker.

Slice the pork loin to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary