Cuban Po'Boy

Raven Higheagle

By
@ravenhigheagle

This Cuban twist on the classic Cajun sandwich is perfect for a Saturday afternoon or cut up into smaller bites for a festive addition to any party.


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Rating:
☆☆☆☆☆ 0 votes
Serves:
Serves 12 to 16
Prep:
1 Hr 40 Min
Cook:
20 Min
Method:
Grill

Ingredients

PORK

3 c
cold water
kosher salt
4 Tbsp
light brown sugar
8 clove
garlic (smashed)
1
pieces fresh ginger (2 inch piece, sliced)
8
allspice berries
1 c
dark rum
4
pork tenderloins (about 12 ounces each)
2 Tbsp
ground pepper

TOPPINGS

2
shallots (thinly sliced)
1/2
head red cabbage (thinly sliced)
kosher salt
2
roasted peanut oil ot extra-virgin olive oil
2 Tbsp
red wine vinegar
8
hero rolls
6 Tbsp
mayonnaise or sour cream
1/2 c
creole mustard
8 slice
swiss cheese (about 1/2 pound)
2 jar(s)
sweet pickles
2 jar(s)
pickled peppers

Step-By-Step

1To brine the pork: Combine 1 1/2 cups cold water, 3 tablespoons salt, sugar, garlic, and ginger in a medium saucepan.
Bring to a boil, remove from the heat, and stir in the rum

2Cool to room temperature. Put the tenderloins in a bowl or shallow container and pour the brine over them. (Or put the tenderloins and brine in a large re-sealable plastic bag.) Cover and refrigerate at least 1 hour or up to 4 hours.

3To prepare the slaw: Soak the shallots in cold water for 5 minutes

4Toss the cabbage, shallots and 1 1/2 teaspoons salt in a colander set in the sink

5Set aside to drain for at least 30 minutes and up to 1 hour.

6Rinse the cabbage and pat dry. Toss with the peanut oil and vinegar in a large bowl and season with salt.

7To cook pork: Preheat a grill to medium-high heat.

8Drain and pat the tenderloins dry, then brush with the olive oil and sprinkle with pepper.

9Grill the tenderloins, turning as needed to mark all sides, and until an instant-read thermometer inserted in the thickest part of the tenderloin registers 145 degrees F, about 8 minutes per side.

10Set the tenderloins on a cutting board to rest for 5 minutes before slicing.

11To assemble: Toast the rolls on the grill.

12Brush the bottom half of the toasted rolls with the Creole mustard and mayonnaise.

13Lightly melt the cheese on the top halves of the toasted bread.

14Thinly slice the tenderloins and layer on the bread with the slaw, pickles, and pickled peppers, if desired. Serve.

About this Recipe

Course/Dish: Other Salads, Pork, Sandwiches
Main Ingredient: Pork
Regional Style: Cuban
Other Tag: For Kids