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Smoked Kurobuta Pork Cubano

By: Snake River Farms

The Cubano is a Cuban riff on the ham and cheese sandwich. If you Google “cubano” you’ll find out this is a sandwich with a contentious history with a few different factions to claim ownership. All you really need to know is it’s delicious. Grilling roasted Kurobuta pork, ham and Gruyere cheese between two slices of good bread can only be a good thing.


This recipe is another way to make use of the leftovers from the Cuban Rubbed Kurobuta Pork Shoulder. The oven-roasted pork takes the classic Cubano up about 10 notches. This recipe is for 4 sandos, but you can adjust up and down to suit your crowd.

Ingredients

SMOKED KUROBUTA PORK CUBANO

  • 1 pound pulled Cuban smoked pork Buy Now
  • 8 thin slices Kurobuta ham Buy Now
  • 8 slices thin panini bread, focaccia or French baguettes with the top trimmed so it's not too thick
  • 8 slices Gruyere cheese
  • 4 tablespoons Dijon mustard
  • Sliced cornichons or pickles
  • Salsa verde, left over from the Cuban Rubbed Pork Shoulder
  • Butter for cooking

SMOKED KUROBUTA PORK CUBANO

Spread mustard each side of bread.
Starting from the bottom bread slice, scatter pulled pork, verde, sliced ham, gruyere and cornichons.
Heat a cast iron or pan to medium high. Add a knob of butter and when it’s good and melty, add a sandwich. Turn heat to medium.
Toast the sandwich about 2 minutes per side. Use a heavy pan and place and press down on the sandwich. Flip and repeat for 2 minutes. You can also cover a brick or large can with foil and use as a weight.
Slice and serve.