Cuban Pork Butt Sandwiches

This Cuban Sandwich brings together tender, marinated pork butt, sweetly glazed ham, and all the classic sandwich fixings, pressed to perfection on the Big Joe Series III.

Instructions

1. 01

   Marinate the pork butt with all the ingredients listed under Cuban pork butt. Cover and refrigerate overnight.

2. 02

   Preheat the Kamado Joe to 275°F, setting up for indirect heat with 2-3 chunks of fruit wood. Place a drip pan under the center of the grill grates.

3. 03

   Place the marinated pork butt and ham on the grill. Cook until the ham reaches an internal temperature of 140-150°F and the pork butt reaches 180-185°F.

4. 04

   One hour into the cook, mix together the honey and maple syrup. Drizzle the glaze over the ham every 15-30 minutes, repeating 3 times to create a rich glaze.

5. 05

   Once the meats reach their target temperatures, remove from the grill, wrap each in three layers of aluminum foil, and let them rest in a cooler with beach blankets for 1-3 hours.

6. 06

   Slice the ham as thinly as possible. Chop the pork butt into small pieces. Optionally, heat the reserved marinade over low heat for 15 minutes and pour it over the chopped pork. Crisp the pork under a high broiler for 2-3 minutes.

7. 07

   On the bottom slice of Cuban bread, spread mayo and mustard, then layer Swiss cheese, ham, pork, and dill pickle slices. Top with the other half of the bread.

8. 08

   Preheat a cast iron pan over medium-low heat. Add the butter and allow it to melt. Place the sandwich in the pan, pressing down with a spatula. Cook for 2 minutes per side until the cheese is melted and the sandwich is pressed to half its original height. You can cover the pan to help melt the cheese.

9. 09

   Slice the sandwich in half and enjoy!