Cuban-Style Roasted Pork Sandwiches

CB Smoked Pork Roas
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Pork is always a cookout crowd-pleaser because it can be prepared in so many different ways: as juicy flame-grilled pork chops, pulled pork slathered in barbecue, seasoned and stuffed in tacos, piled high on nachos, Korean-style, Italian-style, Filipino-style…any-way-you-want-it-style! It can be so fun to experiment, but maybe a little overwhelming with all of the choices. Let us make it easier for you. Next time you fire up the grill, go for these Cuban-style roasted pork sandwiches. Your taste buds will love the citrusy-garlicky touch of flavor.

Cuban-Style Roasted Pork Sandwiches Recipe

Prep Time: 15 minutes

Cook Time: 12 hours

Total Time: 12 hours, 15 minutes

Yield: about 2 cups

Serving Size: ~

Calories per serving: ~

Fat per serving: ~


  • Pork loin
  • 2 teaspoons cumin seeds
  • ½ teaspoon whole black peppercorns
  • 4 cloves garlic, chopped
  • 2 teaspoons salt
  • 1 teaspoon dried oregano
  • 1/3 cup orange juice
  • 1/3 cup dry sherry (dry white cooking wine can be substituted)
  • 3 tablespoons lemon juice
  • 3 tablespoons lime juice
  • 2 tablespoons olive oil


    For marinade:
  1. Heat a small, heavy skillet over medium heat.
  2. Add cumin seeds and peppercorns to the pan. Stir constantly until fragrant and beginning to brown, about 2 minutes. Cool.
  3. Using a mortar and pestle, crush toasted spices with garlic, salt, and oregano to make a paste. You can also do this in the small bowl of a food processor.
  4. Transfer to a small bowl and stir in orange juice, lime juice, lemon juice, sherry, and olive oil.
  5. Place the pork loin in a large, re-sealable plastic bag. Pour citrus marinade over meat and seal. Refrigerate for 12-24 hours, turning the bag over occasionally.
  6. For pork sandwiches:
  7. Preheat The Big Easy® Smoker Roaster and Grill, put pan of beer in bottom, and hickory chips in the smoker bin.
  8. Cut marinated pork loin in half so it can fit on two shelves of grill.
  9. Place pork in basket and lower into grill.
  10. After a couple hours (or when pork reaches an internal temperature of at least 145°F), remove and let cool before slicing thin for sandwiches.
  11. Pile pork on crusty French rolls; then add sliced ham, pickle, Swiss and Muenster cheese, and yellow mustard (add/subtract toppings as you see fit). You could also flatten the sandwich on a grill to make a Panini before enjoying.

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