Cuban Pork Roast Sandwich
Have you ever tried a homemade Cuban sandwich with pork loin roast? With its savory combination of pork, ham, cheese, pickles, and mustard, this sandwich is sure to be a hit with anyone who tries it. By cooking the pork loin roast on the grill, you'll infuse it with a smoky, charred flavor that perfectly complements the other ingredients. So fire up your barbecue, grab your ingredients, and get ready to make a sandwich that's sure to become a new favorite in your household!
Equipment
- wooden bowl
Ingredients
- 4 kg pork loin with or without skin
- 250 ml fresh orange juice
- 100 ml fresh lime juice
- 50 grams fresh parsley chopped
- 9 cloves of garlic chopped
- 9 red chili peppers chopped
- 2 white onions diced
- 3 tbsp salt
- 150 grams ham
- 200 grams gouda cheese
- 200 grams sliced pickles
- 500 grams leftover pulled pork
Instructions
- Take a cut of pork with a good amount of fat on top and slice of the skin using a boning knife if needed.
- Squeeze out some oranges and lime in a bowl.
- Slice fresh parsley, garlic, chili peppers and onions.
- Put them in the bowl and add 3 tbsp of salt.
- Make long incisions in the porkloinin it's length so you can fold it open and have more surface area.
- Apply the marinade to both sides of the pork loin.
- Heat up a skillet and fry some regular slices of ham while your pork lopin is marinating.
- Layer on the ham on top of the pork loin.
- put a layer of gouda cheese on top of the ham.
- Apply a layer of leftver pulled pork. If you don't have any that is allright.
- Carefully roll up the pork and tie it all up with as much as butcher twines as you have untill it feels steady enough.
- Fire up your smoker. I'm using an electric Borniak smoker with a dripping tray underneath the roast to catch all that fat.
- Set the temperature for 120°C/250°F.
- Stick in a thermometer and let it smoke for 1 hour.
- After 1 hour raise the temperature to 140°C/285°F .turn off the smoke or remove the smokewood and let it continue to cook untill it reaches 65°C/150°F.
- Let the roast rest for 20 minutes.
- Slice into thin slices.
- Slice a baguette in half and slice open both of them.
- Put the sliced cubano roast on the sandwich and put the other sliced open half of baguette on top.
- Heat up a cast iron skillet without oil and drop a lit or other heavy pan on top of the bread and grill for 20 seconds untill you have dark brown marks.
Video
Nutrition
Calories: 776kcalCarbohydrates: 20gProtein: 106gFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 306mgSodium: 3129mgPotassium: 1851mgFiber: 1gSugar: 14gVitamin A: 1089IUVitamin C: 85mgCalcium: 225mgIron: 4mg
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