Jul 14 2026
Restaurants›Sedona Taphouse›Cuban Recipe

Cuban Recipe

Inspired by Sedona Taphouse
Time8h
Serves4

Smoked pulled pork and chicken, melted cheeses, mustard, pickles.

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Ingredients

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Main Ingredients

Spices and Seasoning

Other Ingredients

Method

Preparation

  1. 1

    Prepare the Meat

    Rub the pork shoulder and chicken thighs with the smoked paprika, cumin, garlic powder, salt, black pepper, and brown sugar. Ensure the meat is evenly coated with the spice mix.

  2. 2

    Marinate

    Cover the seasoned meat and let it marinate in the refrigerator for at least 2 hours, or preferably overnight for maximum flavor.

Cooking

  1. 3

    Smoke the Meat

    Preheat your smoker to 225°F (107°C). Place the pork shoulder and chicken thighs in the smoker and cook for about 6-8 hours, or until the internal temperature reaches 195°F (90°C) for the pork and 165°F (74°C) for the chicken.

  2. 4

    Rest the Meat

    Once cooked, remove the meats from the smoker and let them rest for at least 30 minutes before shredding.

  3. 5

    Shred the Meat

    Using two forks, shred the pork and chicken into bite-sized pieces.

Assembly

  1. 6

    Assemble the Sandwich

    On each bun, layer shredded pork, shredded chicken, Swiss cheese, and provolone cheese. Add a dollop of yellow mustard and a handful of pickles.

  2. 7

    Melt the Cheese

    Place the assembled sandwiches under a broiler or in a sandwich press until the cheese is melted and bubbly.

Serving

  1. 8

    Serve

    Serve the sandwiches warm, with extra pickles on the side if desired.

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