Mojo Pork Cubano

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Chef Tom cooks up a Mojo Pork Cubano (inspired by Roy Choi's recipe for the film Chef) on the Yoder Smokers YS640. We were excited that our friends Troy from T-Roy Cooks and Justin from Baby Back Maniac could join us to get a little taste of the sandwich as well.

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Thanks guys. This day was such a blast. I really enjoyed meeting Tom and the Cary brothers. Thank you so much for your hospitality that day both there and at Yoder. Heck, I would have been happy with just the great sandwich! lol. Have a great week.

BabyBackManiac

Justin and I missed out on the pork cook!! Man, that was a fine Cubano. I can't thank you enough for inviting us to be part of the video. Nice editing!!! Cheers guys and I hope to see you again

TROYCOOKS

Chef Tom way to turbo charge a Cuban sandwich, as a Miami, Fl native, born and raised, I only have one quick tip, when cutting the sandwich in half, go with a 45° degree angle cut, just to keep the authenticity of the Cuban sandwich tradition. Again, CONGRATS...

ntbsak

What a great heads up tip on the 170 degree vs 200 degree difference, thank you.

bradleydrivn

Excellent presentation and details. Authentic Cuban bread makes a difference with a pan con lechon. However, in a pinch, your call on the French bread is still good. Great job with the mojo. I use to watch my grandfather make it from scratch about 40 years a go to marinade a whole pig for our "noche buena" (Christmas Eve) traditional pork. Thanks for the walk down memory lane!!! Great job!

lougarcia

son tan ricos y sabrosos los Cuban sándwiches que pruebas uno y te comes dos, exquisitos 🔝

vicentefloresjr

Nice version of a kicked up Cubano. Tampa native here, a Cuban is my favorite sandwich. I would definitely eat this. PERFECT for a gastro-pub. good job, sir!

jernigan

T-roy, Tom, and Justin.. One hell of a line up. So glad I watched this one!

xDrGeek

Brings me back to my childhood. My step dad is Cuban. This is making my mouth water.

pablojpadilla

Just added to my favorites. As a 1st generation Cubano in the U.S. you nailed it!

FireTrailPCT

I made this over the weekend. One literally split second twist I added was straining the marinade, then injecting the pork with it before putting it on the smoker. The pork was amazing and would have carried itself, but the whole sandwich together, wow....

shawnmitcham

Never been more excited then to hear T-ROY COOKS was in the video.

boneboy

Hi Chef Tom,

I love your videos and every recipe I've made was wonderful. Thank you for what you do because you've helped me become a better cook. I never saw "Chef" so I don't know the inspiration for your recipe, which I don't doubt is absolutely delicious. All your stuff is. But while the core ingredients are accurate, the techniques deviate strongly from the classic Cubano Sandwiches of both Tampa (the original) and Miami (the still outstanding variation). I don't say that as criticism in any way, I'd just qualify your recipe as a "Nuevo Cubano".

Traditional Cubano Sandwiches (from either city) do NOT brown the inside surfaces of the bread, the better to absorb that mustard flavor. The crunch is strictly on the outside. The top and bottom layers are almost always Swiss Cheese, so that when it melts, it encompasses the meat and holds the whole sandwiches together, sealing it all in. Finally, I PROMISE that no traditional Cuban cook has EVER re-grilled the meats by the slice. It just doesn't happen. It looks wonderful and I'm sure it's delicious if you do it, but that's just not how the classic sandwiches are made.

I'm not Cuban, but I've been to Ybor City (where the sandwich was born) many times and was on Calle Ocho in Miami tonight. I've been eating Cubano Sandwiches for almost fifty years. As a kid from the mid-west, they were one of the best things to come from moving to South Florida. Between the two cities, the biggest controversies are whether or not to include the dill pickles (Miami says NO) and whether or not to include sliced salami (Tampa says YES). Your Nuevo Cubano variations might escalate things to a whole new level of cultural war!

Just teasing. Again, your stuff is great but I just wanted to point out that this recipe is FAR from the two traditional methods of making Cubano Sandwiches, but I bet it's still great. Thanks for helping people like me become better cooks.

russellchard

Tom your knocking these cooks dead on...liked seeing Troy and Justin on your channel, both great guys..Iam not on as much as I would like to be.Thanks brother...

crisworkizer

Chef, I gotta hand it to you... Brilliant dish, perfect execution. It looks so delicious that I'm in agony that I can't just reach through my tablet's screen to take a bite. Really great job!

robertholtz