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!

Prep Time 15 mins
Cook Time 2 hrs
Course Lunch, Main Course, Pork
Cuisine Cuban, Roast
Servings 10
Calories 776 kcal


  • 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


  • 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.



Calories: 776kcalCarbohydrates: 20gProtein: 106gFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 306mgSodium: 3129mgPotassium: 1851mgFiber: 1gSugar: 14gVitamin A: 1089IUVitamin C: 85mgCalcium: 225mgIron: 4mg
Keyword cuba food, cuban bbq, cuban sandwich, cubano sandwich recipe, latin america, pastrami sandwich, Pork roast, pork sandwich
Tried this recipe?Let us know how it was!

Big thanks to Napoleon for sponsoring this post.
Please return the favor by visiting their website.

Visit Napoleon



Picanha steaks sprayed with msg
PitmasterX’s Sweet Apple BBQ Sauce
Mc Donalds Big Mac sauce
Smoked and deep-fried garlic shrimp recipe
Stuffed beef tenderloin
Greek gyros from the rotisserie
Can you make bacon of pork neck?
Homemade whiskey bacon recipe
Chicken Shawarma
Chicken Shawarma recipe
Naked ribs from the smoker