Real Recipes From Real Home Cooks ®

cuban po'boy

review
Private Recipe by
Raven Higheagle
Prescott, AZ

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.

yield serving(s)
prep time 1 Hr 40 Min
cook time 20 Min
method Grill

Ingredients For cuban po'boy

  • 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
    sweet pickles
  • 2 jar
    pickled peppers

How To Make cuban po'boy

  • 1
    To 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
  • 2
    Cool 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.
  • 3
    To prepare the slaw: Soak the shallots in cold water for 5 minutes
  • 4
    Toss the cabbage, shallots and 1 1/2 teaspoons salt in a colander set in the sink
  • 5
    Set aside to drain for at least 30 minutes and up to 1 hour.
  • 6
    Rinse the cabbage and pat dry. Toss with the peanut oil and vinegar in a large bowl and season with salt.
  • 7
    To cook pork: Preheat a grill to medium-high heat.
  • 8
    Drain and pat the tenderloins dry, then brush with the olive oil and sprinkle with pepper.
  • 9
    Grill 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.
  • 10
    Set the tenderloins on a cutting board to rest for 5 minutes before slicing.
  • 11
    To assemble: Toast the rolls on the grill.
  • 12
    Brush the bottom half of the toasted rolls with the Creole mustard and mayonnaise.
  • 13
    Lightly melt the cheese on the top halves of the toasted bread.
  • 14
    Thinly slice the tenderloins and layer on the bread with the slaw, pickles, and pickled peppers, if desired. Serve.
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