The Smoking Cuban is a bold twist on the classic Cuban sandwich, swapping the traditional roast pork for slow-smoked pulled pork and adding a layer of smoky barbecue sauce. The result is a sandwich that’s tangy, salty, and deeply savory, with crisp bread and melted cheese holding it all together. It’s a crowd-pleaser that brings together the best of Cuban and Southern barbecue traditions.
Ingredients
- 2 lb (900 g) pork shoulder (also called pork butt), trimmed of excess fat
- 2 tbsp (30 ml) olive oil
- 2 tbsp (25 g) brown sugar
- 1 tbsp (15 g) smoked paprika
- 1 tsp (5 g) garlic powder
- 1 tsp (5 g) onion powder
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) black pepper
- 1/2 cup (120 ml) apple cider vinegar
- 1/2 cup (120 ml) chicken broth
- 1/2 cup (120 ml) barbecue sauce (your favorite)
- 1 loaf Cuban bread (or French bread), about 24 inches long
- 4 tbsp (60 g) unsalted butter, softened
- 4 tbsp (60 ml) yellow mustard (or Dijon)
- 8 slices Swiss cheese (about 8 oz / 225 g)
- 4 dill pickle spears, sliced lengthwise
- Optional: 4 slices ham (for extra authenticity)
Instructions
- In a small bowl, mix the brown sugar, smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper. Rub the pork shoulder all over with olive oil, then coat with the spice mixture.
- Place the pork in a slow cooker. Pour the apple cider vinegar and chicken broth around the pork (not over the rub). Cover and cook on low for 3 hours, or until the pork is fork-tender and reaches a safe minimum internal temperature of 145°F (63°C) as measured with a food thermometer. (Note: For pulled pork, we recommend cooking to at least 195°F (91°C) to break down collagen for shredding, but 145°F is the USDA safe minimum.)
- Remove the pork from the slow cooker and let it rest for 15 minutes. Shred with two forks, discarding any large fat pieces. Toss the shredded pork with the barbecue sauce.
- Preheat a grill pan, large skillet, or sandwich press over medium heat.
- Slice the Cuban bread horizontally. Spread the cut sides with butter, then spread mustard on the bottom half.
- Layer the bottom half with half of the Swiss cheese, then the pulled pork, pickle slices, and ham (if using). Top with the remaining Swiss cheese and close the sandwich.
- Place the sandwich on the hot grill or press. If using a skillet, place a heavy pan or foil-wrapped brick on top to press down. Cook for 3–4 minutes per side, until the bread is golden and crisp and the cheese is melted.
- Remove from heat, let rest for 2 minutes, then slice into 4 portions and serve immediately.
Tips
- If you don’t have a slow cooker, you can braise the pork in a Dutch oven at 300°F (150°C) for about 3 hours, or until tender. Add a little more broth if needed.
- Use a meat thermometer to check the pork’s temperature—this is essential for safety and doneness.
- Don’t skip pressing the sandwich; it’s what gives the Cuban its signature crisp, flat texture.
- If Cuban bread is unavailable, use a crusty French or Italian loaf. Avoid soft sandwich bread—it won’t hold up to pressing.
Serving Suggestions
Serve the Smoking Cuban with a side of plantain chips, black beans, or a simple mojo-style slaw (cabbage with citrus vinaigrette). For a full meal, pair with a cold beer or a tangy mojito (for adults of legal drinking age—please drink responsibly).
Variations
- Make it a “Cuban Reuben� by adding sauerkraut and Russian dressing instead of mustard and pickles.
- Use leftover smoked brisket or chicken in place of pulled pork for a different smoky flavor.
- For a spicier kick, add sliced jalapeños or a drizzle of hot sauce before closing the sandwich.
- Vegetarian? Substitute the pork with roasted portobello mushrooms or marinated jackfruit, and use vegan cheese.
Storage and Reheating
Store leftover pulled pork in an airtight container in the refrigerator for up to 4 days. The assembled sandwiches are best eaten fresh, but you can refrigerate leftovers for up to 2 days. To reheat, wrap in foil and warm in a 350°F (175°C) oven for 10–15 minutes, or until heated through (internal temperature of 165°F/74°C for leftovers). Avoid microwaving, as it will make the bread soggy.
Frequently Asked Questions
Can I use pork loin instead of shoulder? Yes, but pork loin is leaner and will dry out more easily. Cook it to 145°F (63°C) and slice it thinly instead of shredding; the texture will be different but still tasty.
What if I don’t have a slow cooker? You can braise the pork in a Dutch oven at 300°F (150°C) for about 3 hours, or until fork-tender. Add extra broth if it looks dry.
Can I make this ahead of time? Absolutely. Cook and shred the pork up to 2 days ahead, store in the fridge, and assemble the sandwiches when ready to serve. Reheat the pork gently before assembling.
Is it necessary to use yellow mustard? No, Dijon or spicy brown mustard work well and add a different flavor. Yellow mustard is traditional and mild.
Can I grill the sandwich on an outdoor grill? Yes, use a cast-iron skillet or griddle on the grill, and press with a brick wrapped in foil. It works great.
What’s the best way to get a crispy crust? Use enough butter on the bread and press firmly while cooking. A heavy pan or sandwich press helps achieve that golden, crunchy exterior.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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