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


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


shallots (thinly sliced)
head red cabbage (thinly sliced)
kosher salt
roasted peanut oil ot extra-virgin olive oil
2 Tbsp
red wine vinegar
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


  • 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.

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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