Ingredients
- 4 lb - Pork Loin Roast
- 6 oz - Salami
- 6 oz - Ham
- 6 oz - Swiss cheese, sliced
- Dill pickles
- Mustard
- Softened butter
- Cuban breads or sub rolls
Wet Rub
- 1 ½ tbsp - Fresh oregano
- 2 Cloves garlic
- 1 Jalapeño, partially seeded
- ½ cup - Cilantro leaves
- 1 tsp - Cumin
- ½ tbsp - Salt
- ½ oz - Orange juice
- 3 tbsp - Olive oil
- Juice for 1 lime
Preparation
- Preheat your grill for indirect;
- In a blender, place all the Wet Rub ingredients and blend until it forms a semi liquid paste; Pour the wet rub over the pork loin roast and rub all sides;
- Place the roast on the grill for indirect and close the lid; Cooking time is about 1h30 to 2hoo or until the internal temperature of the roast reaches 145°F on an instant read thermometer;
- Once the pork roast have reached is internal targeted temperature, place over direct heat and sear for 2 minutes per side; Take the roast out of the grill then cut the meat into ⅛ to ¼” thick slices.
- To prepare the sandwiches, split half a bread then layer with butter, mustard, salami, ham, pork roast, swiss cheese and pickles;
- (Optional) place an empty cast iron skillet on the grill over high heat and wait for the skillet to heat; Squeeze each sandwiches between the skillet and the hot grate for 30 sec for the bread to toast.