Smoked pork loin for a cuban sandwich

[scaleface]

Pork loin is thawing . Tomorrow it is getting smoked then I'm making a  cuban sandwich . Its doubtful that cuban bread is available so Italian bread will probably take its place . I have a panini press . Any of you ever make Cubans? Have any tips . 

[Jigfishn10]

No, but that sounds incredible

[Darth-Baiter]

3 hours ago, scaleface said:

Pork loin is thawing . Tomorrow it is getting smoked then I'm making a  cuban sandwich . Its doubtful that cuban bread is available so Italian bread will probably take its place . I have a panini press . Any of you ever make Cubans? Have any tips . 

Love love this.  A Cuban is my second favorite sando

[Deleted account]

Cubano is like a po' boy, no wrong thing to put in there. I make them with pernil and some kind of ham or the like, I usually skip cheese on mine, pickle, and a little mayo based spread. I like to thin the bread out a bit, and use the panini side of the griller, though the traditional ones use a flat press.

[Jar11591]

Man I love Cuban sandwiches. Never made one. Best one I’ve ever eaten was at a Tajiki tea house in Boulder, Colorado ??‍♂️

[TOXIC]

Close, I am getting ready to throw a 1 pound wild boar roast on the smoker.  Should only take about 2 hours. 

[scaleface]

1 hour ago, TOXIC said:

Close, I am getting ready to throw a 1 pound wild boar roast on the smoker.

How good are those?

[TOXIC]

5 minutes ago, scaleface said:

How good are those?

We’re about to find out!  First time for me.  I’ve had Russian boar off the grill but never done a wild boar on the smoker.  I was given a roast and a loin.  Roast is up first.  

[Darth-Baiter]

i find wild boar to taste like pork with the flavor volume turned up.  its good. 

[Jigfishn10]

2 hours ago, Deleted account said:

Cubano is like a po' boy, no wrong thing to put in there. I make them with pernil and some kind of ham or the like, I usually skip cheese on mine, pickle, and a little mayo based spread. I like to thin the bread out a bit, and use the panini side of the griller, though the traditional ones use a flat press.

Sounds bomb as (rhymes with buck)  

[BrianMDTX]

Claussen sandwich slice pickles. A good Swiss cheese, like Finladia. Mix Dijon to yellow mustard 2:1. 
 

But…it’s the bread that’s so hard to replicate. I used to go to a neighborhood joint not far from the Big Sombrero in Tampa years ago that had THE best Cuban sandwiches. All due to their bread. 

[scaleface]

1 hour ago, BrianMDTX said:

But…it’s the bread that’s so hard to replicate.

I got a loaf of Italian . I'll do like Deleted says and hollow it out some. 

[slonezp]

Not a fan of a Cuban sandwich. Maybe I've never had a good one. We've got too many PR's and Mexicans in Chicago and not enough Cubans.

 

 

[scaleface]

8 hours ago, slonezp said:

Not a fan of a Cuban sandwich. Maybe I've never had a good one.

I discovered them at the Cheesecake Factory . I dont know if they are considered good or not but I like them .  The sourness of mustard and dill pickles ,I've always craved that .

[Deleted account]

9 hours ago, slonezp said:

We've got too many PR's and Mexicans in Chicago...

 

Que?

[DitchPanda]

I've done mine as follows: French bread with some of the inside removed, sandwich dill slices, Swiss cheese, frenchs yellow mustard, honey ham and smoked pulled pork butt (shoulder). I dont have a press some I use my big iron griddle and weight the sandwich with another cast iron pan. Only made them a few times but they were delicious.

[scaleface]

4 hours ago, DitchPanda said:

I've done mine as follows: French bread with some of the inside removed, sandwich dill slices, Swiss cheese, frenchs yellow mustard, honey ham and smoked pulled pork butt (shoulder). I dont have a press some I use my big iron griddle and weight the sandwich with another cast iron pan. Only made them a few times but they were delicious.

I  may do the cast iron pan method if my press is not up to the task .

[Deleted account]

5 hours ago, DitchPanda said:

I've done mine as follows: French bread with some of the inside removed, sandwich dill slices, Swiss cheese, frenchs yellow mustard, honey ham and smoked pulled pork butt (shoulder). I dont have a press some I use my big iron griddle and weight the sandwich with another cast iron pan. Only made them a few times but they were delicious.

 

That will work, I vote the MacGyver in Havana for a name...  

[12poundbass]

On 2/10/2023 at 4:15 PM, Darth-Baiter said:

i find wild boar to taste like pork with the flavor volume turned up.  its good. 

Wild bore is absolutely amazing. I kinda wish we had them around here so I could hunt them and have wild bore on hand whenever. I know they’re very destructive so it’s not a bad thing we don’t have them. 

[scaleface]

The sandwiches were delicious.   

[slonezp]

2 hours ago, 12poundbass said:

Wild bore is absolutely amazing. I kinda wish we had them around here so I could hunt them and have wild bore on hand whenever. I know they’re very destructive so it’s not a bad thing we don’t have them. 

What makes it taste better than pig? I'll tell you this, I got some pork chops right off the farm and they tasted better than any pork chops I've ever had from the grocery store. Maybe you should go that route. Or, you could always have someone ship you both a fertile male and female boar and start a pork empire in MI.

[TnRiver46]

6 minutes ago, slonezp said:

What makes it taste better than pig? I'll tell you this, I got some pork chops right off the farm and they tasted better than any pork chops I've ever had from the grocery store. Maybe you should go that route. Or, you could always have someone ship you both a fertile male and female boar and start a pork empire in MI.

It’s just like most other game, ultra fresh because it didn’t spend time in a store or on a truck. I’ve eaten 10-12 wild hogs, as long as they are sows or boar under 150 or so lbs, good eating. Big boar is reportedly bad stanky, I hope I never find out 

[TOXIC]

I was a little disappointed in the wild boar.  I’ve had Russian boar on the grill and it was delicious.  I had a 1 pound roast and I figured it was small enough to smoke.  I used a temp probe and got the meat up to 150.  I was afraid it would be tough and dried out if I went any higher because it’s so lean.  Odd thing was it was a good medium rare but was still a little rubbery.  It also had more of a gamey taste than I wanted.  I don’t know the size or age of the boar so that may have played into it.  When I talked to my buddy who is the game chef, he said he’s never had it any other way than in a crock pot or on the grill.  Lesson learned.  

[scaleface]

A third of a Loin going back on the smoker today for more Cubans . Wife is wanting more .