Keep leftover meat in the freezer for a preservatives-free filling for lunch sandwiches!
Cuban Style Pork Loin Sandwich
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Sandra Foodie Créative
Sandra is an amateur chef with a passion for cooking and local ingredients who is tearing it up on social media. She's known for her original take on recipes and exquisite presentation.ingredients
- 1 Olymel pork loin half
- 2.5 l (10 cups) water
- 125 ml (½ cup) coarse salt
- 125 ml (½ cup) brown sugar
- 15 ml (1 tbsp.) peppercorns
- Small brioche buns, block of 6
Toppings:
- A few dill pickles, sliced
- 30 ml (2 tbsp.) your favourite mustard
- 250 ml (1 cup) grated cheddar
- 4 slices Olymel ham
instructions
- Remove some of the fat from the top of the pork loin.
- In a large container, combine the salt, brown sugar, peppercorns and water. Brine meat for 24 hours.
- Remove loin from brine and pat dry. Smoke at 275°F for about 2 hours until internal temperature reaches 165°F.
- Remove from smoker and let rest in fridge for 24 hours. Slice pork cold.
- Cut brioche buns in two horizontally.
- Cover both halves with grated cheese.
- Top with pork slices, ham, pickles and a drizzle of mustard.
- Close the sandwiches and grill both sides on a griddle with a weight on top until cheese is melted.