Cuban Pork Roast Sandwich

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!

Let me show you what this recipe is all about.

You can find the full instructional video at the end of this page.


  • 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

How to

  1. 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.
  2. 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.
  3. 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
  4. Add 3 tbsp of table salt and mix it up and mush it with your pestle to finish the marinade.
  5. Butterfly the pork loin in its length and fold it open.
  6. Apply the marinade to both sides of the pork loin.
  7. Heat up a pan and fry 150 grams or 5.3 oz regular slices of ham while your pork loin is marinating.
  8. Layer on the ham on top of the pork loin.
  9. Put 200 grams or 7 oz slices of gouda cheese on top of the ham followed by 200 grams or 7 oz pickles
  10. Apply a layer of 250 grams or 8.8 oz leftover pulled pork. (OPTIONAL)
  11. Roll up the pork loin and tie it up with butcher twine.
  12. Fire up your smoker and set the temperature for 120°C or 250°F.
  13. Stick in a thermometer and let it smoke for 1 hour.
  14. After 1 hour raise the temperature to 140°C or 285°F . Turn off the smoke or remove the smoke wood and let it
  15. continue to cook until it reaches a core temperature of 65°C or 150°F.
  16. Let the roast rest for 20 minutes and slice into thin slices.
  17. Slice 1 baguette in half and slice open both ends.
  18. Put the sliced roast on the sandwich and close the baguette.
  19. 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.

Watch full video

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