Bar-b-cuban Recipe

Season pork

Trim excess fat from the pork shoulder leaving a thin fat cap. In a small bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder and onion powder. Rub the seasoning mix evenly over the pork.

Smoke or roast

Preheat smoker to 225°F (107°C). Place the pork on the smoker fat-side up and smoke until internal temperature reaches 195–203°F (90–95°C), about 6–8 hours depending on size. If you don't have a smoker, preheat oven to 300°F (150°C) and roast on a rack in a roasting pan until 195–203°F (90–95°C), about 4–6 hours.

Rest and pull

Transfer the cooked pork to a cutting board, tent loosely with foil and rest 20–30 minutes. Using two forks or meat claws, shred the pork into bite-sized pieces, removing any large pieces of fat.

Moisten and sauce

Reserve the pan/drip juices. In a small saucepan combine 1 cup apple cider vinegar and 1 cup water and bring to a simmer to deglaze and pick up drippings from the smoker or roasting pan (scrape brown bits). Add the shredded pork and 1 cup honey BBQ sauce, toss over low heat until heated through and sauce coats the pork, about 5 minutes. Taste and add a pinch salt or more BBQ sauce as needed. Keep warm until assembly.

Thinly slice the red onion into rings or half-moons and place in a heatproof jar or bowl. In a small saucepan combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tablespoon sugar and 1/2 teaspoon kosher salt. Bring to a simmer to dissolve sugar and salt. Pour the hot brine over the onions, press to submerge, and let cool to room temperature (about 20–30 minutes). Refrigerate if not using right away. Quick pickles are ready in 20–30 minutes; best after 1 hour.

Prepare bread

Slice each baguette in half lengthwise. Spread softened butter on cut sides (and mustard if using) to taste. Preheat a large skillet or griddle over medium heat, or preheat an oven broiler.

Layer sandwich

Working on the bottom half of each baguette, evenly distribute the smoked pulled pork (about 3/4–1 cup per sandwich depending on size). Top the pork with 4 slices ham, then 4 slices Swiss cheese per sandwich. Add 4 dill pickle slices per sandwich and a generous spoonful of pickled red onion. Place the top baguette half over the filling.

Grill to melt

If using a skillet or griddle: place sandwiches buttered-side down on the hot surface, press gently with a heavy spatula or a foil-wrapped brick, and cook until bread is golden and cheese begins to melt, about 3–5 minutes. Flip carefully, press again and cook an additional 2–3 minutes until cheese is fully melted and ham warmed. If using an oven: place assembled open-faced sandwiches on a baking sheet and broil or bake at 400°F (200°C) for 4–6 minutes until cheese melts, then close sandwiches and press briefly in a hot skillet to brown bread if desired.

Finish and serve

Remove sandwiches from heat, let rest 1–2 minutes. Slice each baguette into 2–3 portions. Serve hot so the cheese is gooey and the pork remains saucy. Offer extra honey BBQ sauce and pickles on the side.