Cuban Sandwiches for the 4th? Huh?

Cuban pork frequently has a lot of cumim.

Here is Ross's adaptation. Eggcelent.

Pork, Butt, Cuban Style, Ross in Ventura

Marinade this Butt for thirty six hrs. Pit probe hooked to therm. meet probe in center. Diggi II set at 250 pit and 195 for the meet 18- 20 hrs. I think




INGREDIENTS:
Cuban Marinade
1/4 cup Grand Marnier
1/2 cup Lime juice
1/2 cup orange juice
2 Tbs brown sugar
1 Tbs cumin seeds
2 Tbs Fresh oregano
1 Tbs lime zest
2 Tbs Minced garlic
1/2 cup soy sauce
2 Tsp Black pepper
3 Tbs olive oil
1 bone in Boston butt 6 to 8 lb.
Citrus Sauce:
1/3 cup reserved Cuban marinade
3/4 cup orange juice
1/4 cup lime juice
1 Tsp Sugar
1/2 Cup chopped cilantro
2 Tsp Cornstarch dissolved in 2 TB water




Citrus Sauce:
1 Pour all ingredients into sauce pan except cilantro and dessolve cornstarch. Bring to boil reduce to simmer, cook 5 min. stir in cornstarch bring to boil for 30 sec. serve warm sauce with meat.
2 Ross


Recipe Type
Main Dish, Marinade, Meat

Recipe Source
Source: BGE Forum, Ross in Ventura, 2007/12/15

There is much debate where Cubans originated Tampa or Cuba but they make some mean ones here in Tampa. Here is a little history:

While there is some debate as to the contents of a “true” Cuban sandwich, most are generally agreed upon. The traditional Cuban sandwich starts with Cuban bread. The loaf is sliced into lengths of 8-12 inches (20-30 cm), lightly buttered on the crust, and cut in half horizontally. A coat of yellow mustard is spread on the bread. Then roast pork, glazed ham, Swiss cheese, and thinly-sliced dill pickles are added in layers. Sometimes the pork is marinated in mojo and slow roasted.

The main regional disagreement about the sandwich’s recipe is whether or not to include salami. In Tampa, Genoa salami[2] is traditionally layered in with the other meats, probably due to influence of Italian immigrants who lived side-by-side with Cubans and Spaniards in Ybor City.[5][8] In Miami, salami is left out.

In Key West, mayonnaise, lettuce, and tomato are usually added. These additions are often available in restaurants in Tampa and Miami, but are frowned upon by traditionalists there.[8][9]

When assembled, the sandwich is lightly toasted in a sandwich press called a plancha, which is only somewhat similar to a panini press but without grooved surfaces. A traditional Cuban sandwich is never made with a panini grill. The plancha both heats and compresses the sandwich, which remains in the press until the bread is crispy and the cheese is melted. It is usually cut into diagonal halves before serving.


[edit] Related dishes
The Cuban sandwich triggered a "sandwich craze" in Cuba that lasted several decades, and slowly several types of sandwiches emerged. A very similar and popular sandwich is the medianoche or "midnight" sandwich, so named because of the sandwich's popularity as a staple served in Havan's night clubs right around or after midnight. It is smaller in size and contains the same ingredients as a Cuban sandwich, minus the glazed ham, and made on a softer bread made from a sweet yellow egg dough, similar to challah.

Other sandwiches are "pan con lechon" (pork shoulder sandwich) "pan con chorizo" (Spanish sausage sandwich) "pan con bistec" (sirloin steak sandwich with lettuce, tomato, mayonnaise and julienne fries) and the Frita a Cuban style hamburger, made with ground beef and chorizo, fried onions, a tomato based sauce and topped with very fine julienne fries, all inside the bun. The frita continues to be popular in Miami.

Another unusual Cuban sandwich is the "Elena Ruz". Elena Ruz was a young society debutante in 1930's who would stop at El Carmelo, a popular restaurant and confectionary shop in Havana after an evening at the opera or a social function, and would ask the waiter if he would fix her a sandwich to her orders. It is prepared on white or Cuban bread, with a layer cream cheese on one slice, a layer of strawberry jam or preserves on the other, and thin slices of turkey breast in between. [10]

After the Castro Communist Revolution in 1959, the sandwiches were taken to the Cuban exile communities in New York, Miami, Chicago, Union City, New Jersey, and Puerto Rico. In Cuba, ingredients to make traditional Cuban sandwiches became scarce, and were made less frequently. Today, a popular sandwich in Cuba is "Pan con Timba" which is made with a watered down version of Cuban bread, and thin slices of guavajelly. Sometimes salt is added for flavor. It is usually consumed with a glass of water and sugar. [11]

Man - I love a good Cuban Sammy! You gonna smoke the ham too?