Cuban sandwich

[Starsky]

I'm going to try a Cuban sandwich. The recipe calls for pork shoulder. They say to pull it at 160 degrees and slice it. Another recipe said to cook it longer and shred it. I want to slice it but want it tender. Maybe 175 to 180 then slice?

[Jfrosty27]

One of my favorite sammies. I like to use smoked pork tenderloin, cooked to about 145-150 IT, and sliced thin. So tender. Plus, it only takes 1-1.5 hours to cook depending on your cooker temp.

[SheilaAnn]

One of my favorites too! I like pork shoulder. My favorite recipe is oven roasting at 325*F, so I may not be of any help. But I wanted to share. It states to go to 150-155*F. This is for slicing.

[MBMorgan]

+1 fer sure

[Starsky]

That does help because I plan on using the gasser to cook this

[58limited]

One of the best sandwiches I've ever had. Local brewery served a pulled pork version (they are closed now). Yum!

[texastweeter]

Dry doing Spinaker carnitas de machina style for the pork shoulder.

[Spinaker]

LFG!

[texastweeter]

Spinaker got some feral hog hams in the marinade right now for monday.

[SheilaAnn]

Starsky using Spinaker process like texastweeter said and this recipe….. #winning! I was too lazy to type it up. It’s from The Complete Meat Cookbook by Bruce Aidells and Denis Kelly. Good stuff!

[PGH_RAM]

That recipe looks great!

Side note: If you can find actual sour/Seville oranges, you can use 1 cup of that juice as opposed to the combo of orange and lime. They're sold as naranjas agrias in Latino markets,

[DavidNorcross]

Love sandwiches, period. But a good cuban is hard to beat. I am with Jfrosty27 and also use a tenderloin.

[LA Pork Butt]

I have done it a few times. I used pulled pork. I suppose the question is whether being authentic matters. Authentic would be sliced. I’ve done St Louis pork steaks grilled to 160 and while not as tender as pulled pork they are plenty tender enough. It is a great sandwich.

[Uncle Bob]

As with most sandwiches using sliced meat the thinnest possible cut makes it better. The temps you listed will all work, if the slices are thin they are easier to bite through.

[acorgihouse]

I live in the land of the Cubano. I love them (although Reuben is still my fav sandwich.) I learned to make them using roast pork, with citrus marinade. I tend to roast a shoulder every so often, and freeze in portions, and I learned to marinate it in something including sour orange (not hard to find here.) I now use this marinade, is terrific and I can freeze enough pork for Cubanos for months.
https://asassyspoon.com/mojo-marinade/ is a good one.
Also, there is this:

[Bkhuna]

Don't let Miami hear that "land of the Cubano" claim.

[SheilaAnn]

acorgihouse sour orange is also Seville oranges, si? Or as shown above, a mix of regular orange and lime. I just now read what PGH_RAM said +1

[acorgihouse]

SheilaAnn I have seen them called bitter orange and Seville orange. Advert as cross between orange and pomolo (grapefruit). I think any orange flav acid would fit.

[CRO]

This is the recipe I use.

https://www.seriouseats.com/cuban-roast-pork-shoulder-mojo-recipe

https://www.seriouseats.com/cuban-sandwich-recipe

The changes I made to this is, I use fresh squeezed orange juice from my local Jewel or Marianos and I smoke the shoulder on my Weber.
I shred the pork instead of sliced.
I also do Tampa Style with Genoa Salami.

[Bkhuna]

Here's a great show all about the origins of the Cuban Sandwich. From the Southern Foodways Alliance: https://www.southernfoodways.org/gra...an-sandwich-2/

[barelfly]

A few have mentioned tenderloin. That’s what I use for these, or a pork loin/chop from costco. Thick but easily sliceable. I know that doesn’t have the fat content of a shoulder, but they turn out tender as all get out!

I was in Miami for a quick layover last night…cubano was at a few of the restaurants and I so wanted one! Ha.

have a great time making these and eating them too!