Classic Cubano
Rated 5.0 stars by 1 users
Food:
Pork
Serves:
2 sandwiches
Prep Time:
10 min
Cook Time:
6 hours
A proper classic Cubano sandwich with fried tostones all cooked over smoke and fire. Swiss cheese, ham, smoked pork, kosher pickles, mustard, all on a Cuban bread roll.
By:Chef Matt Basile
Ingredients
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3-4lbs boneless pork shoulder meat, cut into two long strips
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Juice and zest from 2 oranges
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1 tbsp salt
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1 tbsp pepper
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1 tbsp cumin
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1 tbsp smoked paprika
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3-4 cloves garlic, grated
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1 bunch finely chopped cilantro
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3 tbsp apple cider vinegar
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Apple Cider Vinegar
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Beer
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2-3 cloves garlic
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¼ cup mayo
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Juice from 1 lime
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1 ripe plantain
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Canola oil for frying
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1/4 red onion
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2 Cubano buns
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2 slices black forest ham
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4 slices Swiss cheese
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mayo
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1 pickle, cut in quarters
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Yellow mustard
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Butter
Marinade
Spray bottle
Crema
Tostones
To build
Instructions
Set smoker to 275F.
In a bowl, grate in the garlic. Grate in the orange zest and squeeze in the orange juice from two oranges. Mix. Add in the apple cider vinegar and chopped cilantro. Mix.
Make sure to cut the pork shoulder into at least two long pieces to make the cooking process easier. Coat the pork shoulder with the marinade on all sides. Place in the smoker directly on the shelf. Let smoke 3-4 hours, spraying with the apple cider vinegar and beer mixture every 45-60 minutes. Remove from the smoker and place the meat on a large piece of parchment paper. Pour the rest of the marinade on the meat and tightly wrap. Place back in the smoked for 1-2 hours.
To make the crema, grate 2-3 cloves of garlic into a bowl, add the mayo and the juice from a small lime. Mix and set aside.
Thinly slice the red onion with a mandolin or sharp knife. Grill on the flattop with a bit of oil until nicely charred and softened. Remove and set aside.
Add a cast iron pan to the elevated grill rack and add canola oil and let heat up.
To make the tostones, peel the plantain and cut it into thick rounds. Place in the hot oil and allow to fry 4-5 minutes, flip and allow to cook an additional 4-5 minutes. Remove from the oil to a paper towel lined plate. On a plate or cutting board, smash the plantain with a metal spatula or the bottom of a glass with a flat bottom. Add the flattened plantains back to the oil and fry for 8-10 minutes, flipping at least once. Remove from the oil to a paper towel lined plate once done.
Remove the pork from the smoker, let rest wrapped for 30 minutes. Unwrap and shred the meat. Cut your Cubano bun in half, spread a layer of mayo on the inside of both halves. Cut the slice of black forest ham in half, and two slices of Swiss cheese in half. Place two pieces of cheese down on each bun and then on the bottom bun add the sliced ham. Place grilled onions and shredded smoked pork on top, add a slice of pickle and a drizzle of yellow mustard. Close the top and spread a thin layer of butter on the outside of the top bun.
Place the Cubano butter-side down onto the flattop and press it down. Spread butter on the top bun. Keep pressing the sandwich down with a metal spatula, flip and press down again. Cook until cheese is melted, and the exterior is golden and toasted. Flip as needed then remove from the flattop and cut in half on a bias.
To plate, smear a dollop of crema on the plate and add three tostones on top, squeeze some lime juice on top. Place half the Cubano down on the plate and rest the other half on top on an angle with the midsection facing out.