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Cuban Po'Boy

Raven Higheagle


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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Serves 12 to 16
1 Hr 40 Min
20 Min


  • 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

  • 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

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.

Printable Recipe Card

About Cuban Po'Boy

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

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