Smoked Cuban Pickle Sandwich Recipe

Smoked Pork Shoulder

1. Liberally coat pork butt with mustard then rub. Tightly wrap pork in plastic wrap and allow to sit in refrigerator overnight.
2. Preheat smoker to 225º.
3. Remove pork from refrigerator, unwrap and smoke for about 3 hours or until internal temp reaches 155-160ºF. You’ll often notice the temp starting to stall around this range.
4. Remove pork from smoker and tightly wrap in foil.
5. Return pork to smoker and cook until the internal temp reaches ~200º.
6. Remove pork from smoker. Let is rest for 10 minutes. Shred and set aside.

Smoked Cuban Pickle Sandwich

1. The largest jar of Mt. Olive Kosher Dills will have the biggest pickles they offer (depending on season).
2. Working one pickle at a time, slice the pickle in half lengthwise, then, using a spoon, scoop out the seeds from both halves.
3. Build the sandwich by laying one pickle half cut side up, then layer 1 slice of ham, a portion of smoked pork, some mustard/mayo, then 1 slice of cheese. Top with other half of pickle. Repeat as desired with remaining ingredients.