A Cuban sandwich is one of Chef Justin’s favorites meals, but roasting a whole pork shoulder can take the whole day for this type of sandwich. He has put his own spin on this recipe to make it faster and easier for us all to enjoy. Pair this delicious sandwich with Saoco, Hibiscus Habanero Margarita, a Lager or just coconut water.


Jerk Marinade

  • ½ jalapeno
  • 2 cloves garlic
  • ¼ cup Spiceology Jamaican Jerk Rub
  • ¼ cup apple cider vinegar
  • ½ cup brown sugar
  • 1 tablespoon salt
  • juice of 1 lime
  • 4 small pork chops (or a total of 1.5 lbs of chops)


  • 1 large English cucumber, sliced
  • 3 cups apple cider vinegar
  • 2 cloves garlic
  • ½ jalapeno
  • 2 tablespoons mustard seed
  • ½ teaspoon turmeric
  • 2 tablespoons salt
  • 2 tablespoons brown sugar



  • ½ lb slice ham
  •  lb slice swiss cheese
  • 4 Cuban (or Hoagie) roll


  1. First, make the marinade for the pork by combining all ingredients in a blender and blend until somewhat smooth. Reserve ¼ cup to make mustard and pour the rest over the pork chops and marinate for 30 minutes or overnight. Grill on a hot grill pan or grill until internal temp reaches 150 and set aside to rest. 
  2. For Pickles: Slice cucumber ⅛ – ¼ inch thick and place in large bowl. Bring the rest of the ingredients to a boil, boil for 1 minute then pour over cucumbers and mix well. Let stand for 5 minutes, then add 2 cups of ice and refrigerate. 
  3. Mustard: In small bowl, mix together all ingredients well. 
  4. ASSEMBLE! Slice bread and put a liberal amount of mustard on each bun, slice the pork and place on the bottom bun, top with ham, cheese and pickles, then the top bun, top side down first with a pan or weight on the sandwich. Flip and grill each side for appx 1-2 minutes. Repeat with all sandwiches.