Authentic Cuban Sandwich Recipe | El Cubano | Cuban Pork Sandwich Recipe

A Cuban sandwich is a combination of roasted pork, ham, and cheese that originated among the Cuban workers in the cigar factories in Key West, Florida as early as 1831. I tried to keep the flavors authentic & cooked it up on the Lone Star Grillz https://lonestargrillz.com offset vertical Smoker.
Charcoal used: https://www.fogocharcoal.com
Gear Picks: https://www.amazon.com/shop/ballisticbbq

Marinade Recipe
2 cups bitter orange juice
1/4 cup chopped garlic
2 tablespoons cumin
2 tablespoons dried oregano
1 1/2 tablespoons ground black pepper
Mix well and pour over pork

#BallisticBBQ #LoneStarGrillz #CubanFood

Thank you for stopping by ballistic BBQ on today’s video I’m going to be cooking up a Cuban sandwich on the Lone Star grills let’s get going so for those of you may not know what a Cuban sandwich is basically it’s a roasted or kind of a

Braised pork it’s got ham on it Swiss cheese pickle mustard my sandwich is going to have a garlic olive oil drizzled on it on one side of the bread and then it’s pressed and it is killer and I actually have some authentic Cuban bread that I bought it a Cuban

Restaurant out here we’re gonna kick this off with a marinade I have here 2 cups of bitter orange this is Goya brand and if you can’t find this it’s in the Hispanic aisle of your grocery store but a good substitute would be 3/4 cups of regular orange juice and about 1/4 cup

Of lime juice this is 2 cups of that bitter orange juice I have here 1/4 cup chopped garlic and this is just the stuff in a jar I actually wanted this because it’s got a lot of that juice it seeped out and it’s very garlicky so again 1/4 cup 2 tablespoons of dried

Oregano 2 tablespoons cumin 1 and 1/2 tablespoons of ground black pepper that’s our Moho let me get this mixed up okay I’ll set this aside we’re going to prep that pork so this is a fairly small five and a half pound bone-in pork shoulder and what I’m going to do is

Just make some cuts across the grain here this is going to help it cook faster better to also get the flavor in there a little bit deeper now I’m going to season this with some kosher salt some coarse ground kosher salt make sure I

Get it into the slices I made I do with some pepper some ground black pepper now I’m going to transfer it to the small roasting pan now we’ll take our marinade and just pour this over well just make sure that this pork shoulder gets nice and coated with all this goodness here

Now I’m going to take the pork into the house just let it marinate a little bit while I get that Lone Star grills up to temperature as far as that olive oil is concerned what I’m going to do is take about a quarter cup of olive oil

Add about a teaspoon of that crushed garlic that I have and I’m going to simmer it at a very low temperature probably about 25 minutes I want to make sure that the garlic gets cooked but it doesn’t get burned so I’m using my lone Starr grills offset vertical for this

Entire cook including the plancha portion and the pressing portion which I’m very excited about the primary heat source is going to be love charcoal just because I will be getting some smoke on this pork the first hour so but then after that I’m covering it with foil and

Again we’re going to be more or less braising it anyway I have it running at 250 degrees let’s get it on so now we’re just gonna cook it till it’s done I’ll be monitoring the texture of the pork basically all I want to pull this once it’s probe tender again after probably

About an hour an hour and a half I will be covering this pan with foil we’re about an hour and a half in I’m going to go ahead and wrap up this pork in foil so here’s what it’s looking like good so now it’s just about waiting until it’s

Done okay we’re in a little over three hours this pork is done we’re gonna have to bear with me with this the Sun is it’s not good lighting on this video anyway let’s go ahead and check out the pork there we go you can see the meat is

Already pulled away from the bone I’m going to go ahead and take the pork inside let it rest a little bit let it cool down a little bit and then we’ll construct this killer Cuban sandwich I’ve allowed the pork to rest and it’s looking pretty amazing so I drained out

About half of the liquid that was in here and it just smells amazing I mean all the pork juices and you know that Moho the cumin the citrus it just smells unbelievable so we’re gonna go and start pulling this well it’s definitely pull Bowl happy about that this is a pretty

Short cook when you think about it too but it’s it was only a five and a half pound shoulder with the exception that first hour it cooked covered in this foil pan with liquid in there so you know there was there was steam going on there that helped with a cook but the

Thing I’m really happy with is if you can get at the focus the smoke ring I got this only was exposed to smoke for about an hour and a half and I got a nice smoke ring all right that’s what I’m looking for let’s go ahead and build a sandwich okay

So I have some fresh Cuban bread what I’m gonna put on this side is mustard first just yellow mustard here than on top of this I’m going to be putting Swiss cheese On top of that Swiss cheese pile on some of that beautiful pork so this piece of bread lay down some of that garlic oil so nice sliced ham okay now I have the Pitt ramped up to about 350 degrees I’m gonna put this in there to kind of heat everything back up

And get that cheese to where it’s starting to melt and I know that they’re supposed to be pickles on there pickles are coming but I want it to be crisp when the sandwich is done Right now for the dill pickle so bottom of the roll here obviously want some melted clarified butter top side melted clarified butter alright pop open the lid of the griddle cover for the Lonestar and we are done and here we are a sandwich is done and my neighbors

Started with a blood weed blower that’s cooking outdoors alright its barking dogs or blowers anyway let’s go ahead and give this a slice look at that well I have to tell ya pretty darn happy with this mmm the combination of a Cuban sandwich is just unbelievable I mean you

Have you know the tang of the pickles that tangy bite of the mustard the pork the savoriness of that roasted pork and then you have you know the the ham that more of a cured flavor it’s just really really well balancing and you get all these other textures you know the crispy

Pickle and everything I love it good stuff this is a big sandwich and I think I may eat the whole thing anyway guys it’s time for our beer today so this is from mother earth brewery and it’s Cali cream and it’s a vanilla cream ale it’s really good stuff I was actually

Intending on pouring it into a glass but these guys working in the house behind me and it’s hot I just need a beer anyway before I forget to say it remember hit the subscribe button if you’re not subscribed if you are subscribed make sure you hit that that

Bell so you get the notifications thanks for stopping by keep those suggestions coming in chairs