Cuban Pork Sandwiches


by: Cali Chef

In the Carolinas and other parts of the South, pulled pork is the specialty. You will find barbecued or grilled pork dishes in just about every great restaurant in America. The reason goes beyond patriotism. Pork just tastes great on the grill.


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serves: 8

1 boneless pork loin roast (about 2 pounds, trimmed of excess fat)

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

8 French rolls

8 tablespoons unsalted butter, softened

8 slices Swiss cheese

8 slices deli ham

24 slices dill pickle


1/2 cup fresh orange juice

1/2 cup fresh lemonade

1/2 cup finely chopped yellow onion

1/4 cup extra virgin olive oil

2 tablespoons minced garlic

2 tablespoons dried oregano

2 tablespoons fresh lime juice

Nutrition Facts
Cuban Pork Sandwiches

Servings Per Recipe: 8

Amount per Serving

Calories: 618

  • Total Fat: 38.2 g
  •     Saturated Fat: 17.3 g
  •     Trans Fat: 0.5 g
  • Cholesterol: 148.5 mg
  • Sodium: 1002.2 mg
  • Total Carbs: 27 g
  •     Dietary Fiber: 2.4 g
  •     Sugars: 3.2 g
  • Protein: 40.6 g

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1.  To make the marinade: In a medium bowl, whisk the marinade ingredients.

2.  Place the roast in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 4 to 6 hours, turning occasionally.

3.  Remove the roast from the bag and discard the marinade. Pat dry with paper towels and allow to stand at room temperature for 10 to 30 minutes before grilling. Season with the salt and pepper. Sear over Direct Medium heat until well marked, about 10 minutes, turning once. Continue grilling over Indirect Medium heat until the internal temperature reaches 155°F, 35 to 45 minutes. Transfer to a carving board and loosely cover with foil. Let rest for about 10 minutes. Slice crosswise as thinly as possible.

4.  Just before serving, split the rolls, spread the inside of each roll with 1 tablespoon butter, and grill them, cut side down, over Direct Medium heat until toasted, about 30 seconds. Layer each roll with Swiss cheese, ham, pickle slices, and sliced pork loin.

5.  Flatten the sandwiches on a cutting board with the palm of your hand and then grill them over Direct Medium heat for go seconds. Turn the sandwiches and press down firmly with a spatula [you can even place a cast-iron skillet on top of the sandwiches] and grill for 30 seconds more. Serve warm or at room temperature.

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