The Smokey Cuban Recipe

Prep the pork

Trim excess fat from the pork shoulder, leaving a thin fat cap. Pat the meat dry with paper towels.

Mix kosher salt, black pepper, smoked paprika, and garlic powder in a small bowl. Rub the spice mix evenly over all sides of the pork shoulder.

Spread 2 tablespoons mustard over the surface of the pork to help the spices adhere and add brightness.

In a heavy Dutch oven or slow cooker, add apple cider vinegar and stock. Place the pork into the liquid (it should sit partially submerged). Drizzle maple syrup over the pork.

If using an oven: cover and braise at 150°C (300°F) for 3.5 to 4 hours, or until the pork pulls apart easily with a fork. If using a slow cooker: cook on low for 6–8 hours until tender.

Remove the pork to a cutting board and let rest 10–15 minutes. Using two forks, shred the meat into bite-sized strands, discarding any large pieces of fat. Reserve 120–180 ml of the braising liquid and mix it into the shredded pork to keep it moist and flavorful. Adjust seasoning with salt and pepper to taste.

Preheat a griddle or large skillet over medium heat. Butter the cut (outside) faces of each roll generously—this will create a crisp, golden exterior when grilled.

Spread about 1 tablespoon of mustard on the inside bottom half of each roll, and 1 tablespoon on the inside top half (adjust to taste).

On the bottom half of each roll layer evenly: 160 g (about 5.6 oz) shredded pulled pork, 2 oz (about 2 slices) maple smoked ham, and 2 oz Swiss cheese. Arrange 3 pickle slices on top of the meat and cheese (or enough to cover comfortably). Top with the roll's top half.

Place the assembled sandwiches on the preheated griddle. Press each sandwich with a heavy spatula or a sandwich press/panini weight. Cook 3–5 minutes per side until the bread is golden and crisp and the Swiss cheese is melted. If using a skillet, press with a weighted foil-wrapped brick or another heavy pan and flip once halfway through cooking. Reduce heat a bit if bread browns too quickly before cheese melts.

Remove sandwiches from heat and let rest 1–2 minutes to allow juices to settle. Slice each sandwich in half on a diagonal and serve immediately.