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Cuban Sandwich Spin
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GalanteNate_OneEa
Posts: 967
So, if you are like me, carbs are a must have to make things complete. Pizza, sandwiches, breading, batter, ect. For the past month or two I had planned a huge cheat day (yeah, I'm fat and on a 0 carb diet) and a Cuban Sandwich was on the menu. I wasn't sure that anyone else would want one, so I didn't want to roast an entire pork shoulder just to slice up for me. I decided I would pull the shoulder and use a portion to make the Cuban and everyone else could just have themselves pulled pork sandwiches.
First thing I did was whip up a Cuban inspired rub, but I thought seasoning the outside might not be enough to give the roast the Cuban flavor that I was looking for. So I used a Mojo sauce recipe from Steven Raichlen and doctored it up a little to use as an injection.
I used a trick I saw at a BBQ competition and injected the roast while it was still in the airtight packaging. I feel like it really helps hold in the injection inside the roast and any that did leak out helped marinate from the outside of the roast. tossed it back into the fridge for a few hours until I was ready to rub and toss on the grill. While resting in the fridge I sliced up a ham that I had done earlier in the week.
I tossed the shoulder on the XLBGE at about 12:00 a.m. (late start cause of a detour to the ER, but thats another thread lol) @230F dome. In the morning I bumped it up to 275F. Wrapped when IT 160F. When the IT hit 197F the roast was done. Shook like jello. I let it rest for about 30 min while I prepped the other ingredients. I used mini kaiser rolls, yellow mustard not the bottom, mayo on the top, stacked with ham, jalapeño infused dill pickle, swiss, and the cuban pulled pork. A little butter on the outside of the sandwich and a couple minutes on the panini press and these were the hit of the party. With less than 20 guest at my house, I must have made 30+ sandwiches (which kinda sucked only being able to fit 6 at a time on the press lol).
These will be an absolute repeat in years to come!
Thanks for reading, hope you try them out!
Comments
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Dammit man! I just ate and I could kill two of those. I LOVE Cuban pork and especially Cuban sammiches. I've yet to conquer at home. I drive an hour for a Sammie. I gotta learn this!
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I had people who told me they hated every ingredient but tried it and loved it. I'm with you @theyolksonyou Sandwiches make the world better!
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Man that looks awesome. Never really thought of making Cubans like that.2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
I used a trick I saw at a BBQ competition and injected the roast while it was still in the airtight packaging.Once you poke it with a needle, it ain't airtight packaging anymore. However, that sounds like a really neat way of injecting without making a mess, stolen!:-bd_____________
Tin soldiers and Johnson's coming...
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Dude, that Cuban looks delicious, there is a pub near me that makes the best Cuban sammy, I have not tried to re-create...Yet! You have inspired me.
:-bdUsing a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
Throwdown opportunity missed.
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That looks awesome - love the close up pic of the sammie. I did a Cuban Quesadilla a while back - not sure if it cuts the carbs any, but it was sure good! Left-over PP and loin ham, both smoked on the egg.XLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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@texaswig @anton the sandwich was out of this world good and the pulled instead of sliced I think added to it.@Botch correct it is no longer airtight, I just wanted to make sure everyone understood it was the airtight package and not set on styrofoam wrapped with plastic wrap. Not a good picture but kinda like this one@Legume Throw Down is still ready to launch, though this could of been a good one lol, but my cheat day was super bowl sunday, and I was not waiting for the buttons to get my sandwich lol@tulocay thanks much!@cookinbob looks good! unfortunately i am not allowed to have any carbs but that i definitely a smart and tasty way for me to eat them in the future!
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I keep coming back to this thread. =P~
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@theyolksonyou I kept eating them so I get it lol
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I like your problem better....
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@theyolksonyou You're not gaining 2 lbs every time you open the thread, so there is a trade off lol…but yeah, I still like my problem better!
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:(( =P~ X_X =P~ So many emotions right now. Stupendous!! B-)
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@Dyal_SC I'm sorry for the emotional roller coaster I caused you, but thanks!
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I wish i was having that sandwich for lunch.
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Looks great
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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY -
Looks great, love Cuban sandwiches!
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
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So jealous of that meal. I would love to try that.Louisville, GA - 2 Large BGE's
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Nice detailed post and amazing looking sandwich. So your "spin" is pulled pork instead of roast pork? Cubans & Reubens are my 2 fav.Columbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is” -
@NDG Yeah, I wasn't too sure how others would feel about Cubans in general, not if they would eat roast pork. But I was pretty positive that if I pulled it and had BBQ sauce on hand with some kaiser rolls, no one could complain, lol. My next cheat day is 17 March…you know I making a Reuben, in fact my wife asked me this morning if I would make them, and nachos lol, and now that I am thinking of it, reuben nachos are absolutely going to be made!So all of that aside, yes, taking the roast to 195F+ and pulling it, and using kaiser rolls instead of a more traditional Cuban bread, and the mojo sauce was altered to liquify and use as an injection as opposed to a topping, and the pickles had some awesome heat included. Made the sandwich fell more BBQie if that is a term lol.
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Love a cubano. You are good to your guests -- that's lots of assembling and pressing. Well worth it, I'm sure.It's a 302 thing . . .
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That's some good **** right there!Just a hack that makes some $hitty BBQ....
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@HendersonTRKing I appreciate it, but even more so I appreciate the fact that you know how much of a pain in the a$$ it was lol!@cazzy Thanks Much!
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