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!
Short
Let me show you what this recipe is all about.
You can find the full instructional video at the end of this page.
Ingredients
4 kg / 8.8 lbs pork loin
3 oranges
3 fresh limes
50 grams / 1.8 oz fresh parsley
8 cloves of garlic
9 red chili peppers
2 white onions
3 tbsp table salt
150 grams / 5.3 oz sliced ham
200 grams / 7 oz gouda cheese
200 grams / 7 oz sliced pickles
250 grams / 8.8 oz leftover pulled pork
Tools
Thanks to Borniak for sponsoring this recipe Visit their website to learn more.
How to
- Take a cut of pork loin with a good amount of fat on top and slice of the skin using a boning knife if needed.
- Squeeze out 3 oranges and 3 limes in a bowl to get 250 ml or 1 cup of orange juice and 100 ml or 0.4 cups.
- Slice 50 grams or 1.8 oz fresh parsley and chop 8 cloves of garlic , 9 chili peppers and 2 white onions. Add it to the bowl
- Add 3 tbsp of table salt and mix it up and mush it with your pestle to finish the marinade.
- Butterfly the pork loin in its length and fold it open.
- Apply the marinade to both sides of the pork loin.
- Heat up a pan and fry 150 grams or 5.3 oz regular slices of ham while your pork loin is marinating.
- Layer on the ham on top of the pork loin.
- Put 200 grams or 7 oz slices of gouda cheese on top of the ham followed by 200 grams or 7 oz pickles
- Apply a layer of 250 grams or 8.8 oz leftover pulled pork. (OPTIONAL)
- Roll up the pork loin and tie it up with butcher twine.
- Fire up your smoker and set the temperature for 120°C or 250°F.
- Stick in a thermometer and let it smoke for 1 hour.
- After 1 hour raise the temperature to 140°C or 285°F . Turn off the smoke or remove the smoke wood and let it
- continue to cook until it reaches a core temperature of 65°C or 150°F.
- Let the roast rest for 20 minutes and slice into thin slices.
- Slice 1 baguette in half and slice open both ends.
- Put the sliced roast on the sandwich and close the baguette.
- 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 until you have a dark toasted Cuban Pork Roast Sandwich.
