I Smoked a couple hunks of pork loin last night, so I thought I’d make a Cuban sandwich…
Pork loin hunks were about 1½ lbs. each. I rubbed them with extra virgin olive oil and Oakridge BBQ Secret Weapon rub then let them set in the fridge for about an hour. Then I cooked them on my Weber Smokey Mountain for 2 hours at 250º using lump charcoal and hickory wood for smoke. They came out perfect. Tender, juicy and very tasty.
I collected the fixin’s from the fridge and commenced to building a sandwich…
Cuban Sandwich Step 1: A good long roll and some mustard.
Step 2: Provolone Cheese and a layer of smoked pork loin.
Step 3: More cheese…
Step 4: Smoked ham.
Step 5: More cheese….
Step 6: Pickles
Step 7: Lid.
Step 8: Sandwich press.
Step 9: Hot, smashed, melty goodness. Stuff into face.
