I used an ancient technique to create a modern-day recipe. We are going to grill some pork chops.
This is going to be a grilled Cuban sandwich full of flavor and extremely juicy.
- 1.5 kilograms of thin-sliced pork chops from the shoulder
- a whole baguette
- Young Gouda cheese
The BBQ pork rub
- 1 part fleur de sel
- 1 part paprika powder
- 1/8 part garlic powder
- 1/8 part onion powder
- 1/8 part dried ginger
- 1/4 part curry powder
- 1/4 part raw cane sugar
The honey mustard sauce
- 2 tbsp of course mustard
- 3 tbsp of honey
- 2 tbsp of apple juice
- 2 tsp of Worcestershire sauce
- 1 tbsp of the BBQ pork rub
- debone the pork chops and check for loose bone fragments.
- Mix the ingredients for the pork rub and lay out the pork chops.
- Drizzle the meat with some olive oil and apply the pork rub on both sides.
- Stack the pork chops and let them marinate in the fridge for a couple of hours to a whole day.
- Fire up the grill with a temperature of around 250°C (480F)
- Take the stacked pork chops out of the fridge and bind them together with some butchers twine.
- Place the meat in a grill basket and grill the pork chops above direct heat on both sides to a core temperature of 65°C (150F)
- Take the pork chops out of the basket and let it rest for 10 minutes while you make the honey mustard sauce. Mix all the ingredients and you’re done.
- Slice the still bound pork chops into little pieces. Cut the baguette in half and put on the pork chops. Drizzle on some honey mustard sauce, a slice of cheese and pickles, and the top of the baguette.
- Put the baguette in the grill basket and grill the sandwich on both sides until you see some char and the cheese melts.
Big thanks to Polar Grill for sponsoring this post.
Please return the favor by visiting their website.
BBQ gear used
Disclosure: Some of the links in this post are affiliate links and if you click on them to make a purchase I will earn a commission. I link these articles because of their quality.