Smoked Cuban sandwich (Tampa style)

Smoked pulled pork

Ingredients

• 8 lb pork butt

• AP seasoning

• Mojo sauce

Sandwich

Ingredients

• Pulled pork

• Mojo sauce

• Mustard sauce (yellow mustard, mayo, cayenne)

• Swiss cheese

• Smoked ham (black forest ham)

• Genoa salami with peppercorns

• Dill pickles

• Cuban bread

Mojo sauce

Ingredients

• 1 cup orange juice

• 1 cup lime juice

• 1-2 heads of garlic ( 10-15 cloves) Ether finely mince garlic or use garlic press or micro plane

• 1 white onion grated on a cheese grater

• pinch of Mexican oregano

• pinch of thyme

• 1/4 cup olive oil

• salt and pepper to taste

Instructions

For mojo sauce

1. Combine all ingredients into a bowl and mix

2. Reserve about 1 cup for later

For pork

1. Season pork with all purpose seasoning night before

2. Smoke as usual

3. Then after fat is fully render and mushy around 165F internal remove and place in aluminum tray poor 1 cup of mojo sauce over pork into tray and cover with aluminum foil

4. Continue to cook till probe tender around 205F internal

5. Pull off and let rest till about 140F internal then shred the pork and pour in rest of mojo sauce

For sandwich

1. Assemble the sandwich first mustard sauce on bread then Swiss cheese then salami then ham Then pulled pork then more Swiss cheese and mustard sauce finally top bread. (I didn't forget the pickles)

2. Then in a heavy bottom pan or panini press add butter to both sides of sandwich and press into the pan. if using a pan cover top of sandwich with foil and place another heavy pan on top.

3. Cook till cheese is melted thoroughly and bread is crispy

4. Put on plate and open sandwich to place the pickles (I do this because the pickles are usually cold and would impede the cheese from melting in the center of the sandwich)