BBQ Pulled Pork Cubano Sandwich Recipe
Prep time 30 mins
Cook time 60 mins|
Transform your kitchen into a Cuban lonchería with a Traeger take on this rustic sandwich.
8 oz left over pulled pork (preferably without BBQ sauce)
4 oranges, juiced
4 limes, juiced
3 Tbsp brown sugar
4 Tbsp chili powder
Salt and pepper, to taste
6 dill pickles, thinly sliced lengthwise
8 oz deli ham, thinly sliced
Cuban or a crusty bread
4 slices swiss cheese
In a medium sauce pan over medium-high heat, cook orange juice, lime juice, brown sugar, chili powder and salt and pepper until sugar has dissolved and mixture becomes syrupy.
Combine the mixture with leftover pulled pork. See pulled pork recipe here.
When ready to cook, start the Traeger grill on Smoke with lid open until fire is established (4 to 5 minutes). Set the temperature to High and preheat, lid closed, for 10 to 15 minutes.
Set two large cast iron pans on the grill and close lid allowing the pans to heat up.
To build the sandwich, cut a six-inch piece of bread then slice that horizontally lengthwise.
Brush the exterior sides of the bread with melted butter.
Slather one side of bread with yellow mustard, top the mustard with Swiss cheese, then on the bottom half place the sliced ham. Top ham with pulled pork and pickles.
With the cast iron pans smoking hot, place the sandwich in the bottom of one of the pans and top with the other smashing the sandwich.
Close the lid and allow to cook for 4-5 minutes or until the exterior of the sandwich is crispy and cheese is melted.
Slice and enjoy!
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