I'm a Cuban... and most often times people get this wrong. Dude, you nailed it. That's very Cuban traditional. You got every aspect of it right! Awesome job! Eat the rest of your pork with some black beans and rice with some plantains on the side and you'll earn your Cuban citizenship. Lol
In Puerto Rico they have a pork roast called Pernil (per-neel). The marinade they use is simular to what you made but they marinade for 3-4 days. My mom makes during the holiday season
One of my favorite parts of living in Florida for 5 years was the Cubano sandwiches. Up here in the Northwest I don't think any restaurants that put a cubano on the menu has ever really tried a cubano. Will definitely be giving these a try at some point.
From a Cuban, sour oranges are overrated. Buy one, taste it, get as close as possible with regular OJ and lime. You'd be hard pressed to pick out the difference after the pork goes through the smoker.
Your videos are .......... INSPIRATIONAL!!! We are in process of moving and all my grills/smokers are in storage until we get settled in 1 place, these videos keep me motivated to get to new place and 'Cook Something Outside'
I prefer the pulled pork version vs the 170 degree sliced version. Have had numerous Cubanos in Miami as well and prefer the pulled. The 50/50 ratio of lime and orange juice seems to be common, ignore the haters. This will be on the menu when my smoker emerges from its snowbank slumber, Thanks!
Best channel on TH-cam hands down. Never spent more time with my Weber since discovering Chuds BBQ. Thanks for the crazy amount of work that obviously goes into this. Let us know when you start shipping to the UK
Looks amazing. As a Tampa native, I was raised on cuban sammies. Next time you make these whip up a cuban sauce... it's mustard, mayo, pickle juice and black pepper mixed together. Smother that bad boy and enjoy.
Cubano is top 5 sandwiches of all time... now I need to know your list. Top 5 sandwiches of all time video please. Also, muffuletta sandwich video? Make mortadella sausage from scratch and Muffuletta bread from scratch?!
You are the master of all things bbq when you walk by a bbq it starts to shake hoping you will take it home keep it up I am learning a great deal and having fun doing it.
I was showing my business partner the Chud press for our pop ups and said we can use it for cubanos when we want to do a special. And now I can cook it on my Chud box when it’s delivered.
I was actually surprised that you didn't have any of the LeRoy & Lewis peeps over to the house to try this one. Any time you do a recipe that is a little outside the "normal BBQ" box I always assume they'll be over to see if they need to add it to their menu. :)
I too had my first cubano in Miami. With sliced pork, back in the '80s. My favorite sandwich with homemade pan cubano, tied with a hot pastrami on homemade rye. Great job, great video.
WooooW ! I am so hungry now after watching you cook my favorite sammich on earth. Thanks for making this video and turning me onto Porter Road. Time to place an order cause we need to make this.
Best sandwich ever.....I've actually made this before, but my marinade was more liquid. Marinaded overnight, then hit it with some Mojo rub before hitting the smoke. I didn't make my own bread, but it did turn out fantastic!!
I made basically the same thing about a month ago and I also tried the “Tampa “ style with Genoa salami and I gotta say I really loved it and so did my family it just added extra completing flavor
Sweet baby Jesus! That's a beautiful lookin sandwich! Cubano is one of my all time faves as well. I'm investing in this video with my next days off and making this happen! Thanks, as always, Mr. Robinson for the amazing and inspirational content!
My favorite parts of you videos are when you sing your self-analysis…making this for the missus’ when she gets back from London on bidness this Friday.
You made a great looking sandwich. I was born and raised in Tampa. Where the Cuban Snadwich was born. Yours is one of the best looking sandwiches I've seen. I know your experience with Cuban sandwiches has been the Miami variety. But might I recommend that you add Salami to your next iteration? This is traditional in the Tampa version. And kudos on the bread it's a very good version of Cuban bread. And to me the bread really helps elevate the sandwich.
Looks amazing! Also, you should plant some oregano! That stuff grows like a weed and even survives snowpocalypses! Never need to buy it at the store again!
I was surprised when you said you found a sliced pork Cubano in Miami. They're not fond of anything 'Tampa Cuban' down there, as a rule. Here, 90 miles south of Tampa I grew up on Ybor city Cubanos with sliced roast pork. I found the Miami style at the same time I learned their little feud even extends to their coffee. Bustello in Tampa, Pilon in Miami.
I recently tried your Sam Jones picnic roast. I don't have a proper smoker and do everything with a slow n sear. When I put the skin side over the coals I started the most gnarly grease fire. It's nice to see a pro do the same thing lol. I made Kenji Lopez Alt jerk chicken this weekend and it calls for half chimney of coals. That was like the perfect amount for crisping the skin but not burning. Going to try the picnic roast again in the future with that in mind!
So glad to see that experts make boo boos too. I'm super hard on myself when I botch BBQ. Something I have to work on, thanks for another awesome video!
Chude, my man. Great to see you giving props to the Cuban (NOT Cubano!) Sandwich. Did pretty good with your build, and holding true to the traditional form and ingredients. However, next time you come to Florida, Skip Miami and come to the true Home of the Cuban Sandwich: Tampa Bay! Here in Ybor City is where the Cuban was first made, and you'll find some of the best Cubans there. Check out The Columbia Restaurant and even stop by La Segundo Bakery for some traditionally made Cuban Bread!
That looks amazing, and a great use for all the pork shoulders in the freezer. Might not make cubanos this weekend, but very likely will do the mexican pork. A+
I like how the "butt" is from the shoulders of the animal :) I always wondered about that haha My fam used to do Pig roasts each year and for whatever reason, stuffing the meat with cloves of garlic and filling the cavity with loads of oranges with the perfect mix. So my mouth was watering with the Garlic orange zest on that piggy!
Love your vids bro, dunno if you'll read this but this is the first time commenting for me. As a 3rd generation Tampa native (the REAL home of the sandwich...not to start a war haha), the Cubano (it's actually called a 'Mixto') has been a staple in my life since I was born. I have access to sour oranges, they come from the Seville tree, and real cuban bread(LaSagunda Bakery is the only legit source)so if you ever need either, let me know and I will send you them! They do make a difference! Also, gotta have salami or it's not a real Mixto.. Same with the bread, it is what makes the sandwich actually. However, this is by far the best non traditional Cuban I've seen, and I'm glad it came from you! Keep it up brother!!
I didn't have time to make everything from scratch but I did the pork butt the same way you did minus the Grease fire... it is the best NO... Greatest pork butt I have ever made, and I've made at least 4. Point is I will definitely make this again. Oh I smoked mine in Applewood. 🍖
Give it a try wrapped in plantain leaves next time if you can find em. Sometimes you’ll also be able to find sour orange juice in bottles (naranja agria)
FINALLY! Great Video! If you do a Cubano 2.0 try finishing the pork butt in a braise of Mojo Sauce in steam pan. I know your the scratch made guy, but if your feeling lazy you can use Goya brand and it works out pretty good!
Wicked good! Next time drizzle a little honey on the top of the bread for that classic flavor! P.S., Goya makes a sour orange marinade as well as a mojo. That's what we use for the marinade.
Great job on the video. You're the first person I've ever seen on TH-cam to mention sour orange at all. You can absolutely do what you did with the lime and the orange, we do it when we can't get good sour oranges. Don't listen to anybody who says you can't do that. Also, the way you do it on the mini Chud box is exactly the way we've traditionally done pork. Directly over the coals with a lot of space so the grease that drips causes flare ups and adds flavor to the meat. It's always funny how whenever the topic of the Cuban sandwich or Cuban bread comes up, Tampa people have to jump in and say they invented it all and that Miami fraudulently claims it. You never see people from Miami doing that. Maybe Tampa Cubans have a complex? The guy that started the first Cuban bread bakery in Tampa left Cuba with the recipe in his pocket. How could he have done that if it was invented in Tampa? And salami in the sandwich? What other Cuban recipe has ever had salami in it? Not even chorizo, salami.
Chud press looks handy as heck! I'm a CAD Drafter with some work in sheet metal, would it be beneficial to have a parallel bar set to have an even press? Looks like it smooshes more towards the hinge. I'd be happy to help with some of the design work on that thing to make it easier and quicker to build. Also, that looks delicious. Love your channel.
I'm a Cuban... and most often times people get this wrong. Dude, you nailed it. That's very Cuban traditional. You got every aspect of it right! Awesome job!
Eat the rest of your pork with some black beans and rice with some plantains on the side and you'll earn your Cuban citizenship. Lol
I love Chuds honesty. He could have easily just edited that out. Home cooks approve
edited what out?
@@HithertoPaintball I think he means the flame broiling of the pork on the bbq.
@@HithertoPaintball the fact that the meat started burning.
Cubanos are one of those glorious things where you want travel back in time just to high five the genius who figured out that combo of flavors.
TAMPA, FL native here. A Cubano is my ALL-TIME favorite sandwiches. The bread we have here is 2nd to none!
La Teresita? Love that place
I’ve actually been coming up with a Cajun version of this for my food truck. Thanks for this, looks incredible!!
I see new Chud’s video, I like, I watch, I drool…in that order.
Loved the editing on the ingredients. This is my favourite BBQ channel
The loud,audible, "NO" and then hysterical laughing when you went to cut 😂😂
In Puerto Rico they have a pork roast called Pernil (per-neel). The marinade they use is simular to what you made but they marinade for 3-4 days. My mom makes during the holiday season
Pernil is 🔥🔥🔥
I'm a big cubano fan even way up here in Maryland. Thanks for another great vid!
One of my favorite parts of living in Florida for 5 years was the Cubano sandwiches. Up here in the Northwest I don't think any restaurants that put a cubano on the menu has ever really tried a cubano. Will definitely be giving these a try at some point.
Man I feel that. Grew up in FL, never knew how good I had it until I moved to OR lol.
From a Cuban, sour oranges are overrated. Buy one, taste it, get as close as possible with regular OJ and lime. You'd be hard pressed to pick out the difference after the pork goes through the smoker.
Sorry sour oranges is what it takes but is ok to cheat
@Edgar73 thank you for giving us permission to cheat, it was much needed.
apart from the zest & juice what else do you use sour oranges for in the US? In The UK we use Saville oranges (our sour oranges) to make Marmalade .
Would you have used yellow mustard, or a more grainy mustard? I’ve had it with both, but preferred the grainy, hot mustard.
@@timtyndall4025 Traditional uses regular yellow mustard and it totally works.
Your videos are .......... INSPIRATIONAL!!! We are in process of moving and all my grills/smokers are in storage until we get settled in 1 place, these videos keep me motivated to get to new place and 'Cook Something Outside'
i need a chudd box in my life
I prefer the pulled pork version vs the 170 degree sliced version. Have had numerous Cubanos in Miami as well and prefer the pulled. The 50/50 ratio of lime and orange juice seems to be common, ignore the haters. This will be on the menu when my smoker emerges from its snowbank slumber, Thanks!
Been waiting for years! If I could like this video twice, I would
I've made the best BBQ because of your content, sir.
“I just went for a run”
“I didn’t”
😂
Hard to get something better than an awesome looking sandwich video. Definitely have to add this to the weekend cook list.
Best channel on TH-cam hands down. Never spent more time with my Weber since discovering Chuds BBQ. Thanks for the crazy amount of work that obviously goes into this. Let us know when you start shipping to the UK
Literally did this last Saturday. I see we both probably looked at Weissman's recipe. I made Tasso ham out of part of the pork butt for mine.
Thank you for not dragging stuff out bro!! We all have lives to live! Love it!
Looks amazing. As a Tampa native, I was raised on cuban sammies. Next time you make these whip up a cuban sauce... it's mustard, mayo, pickle juice and black pepper mixed together. Smother that bad boy and enjoy.
Cubano is top 5 sandwiches of all time... now I need to know your list. Top 5 sandwiches of all time video please. Also, muffuletta sandwich video? Make mortadella sausage from scratch and Muffuletta bread from scratch?!
If I see Cubano (or Reuben) sandwiches on the menu, I'm ordering it. Its the only time I eat ham. So delicious!
You are the master of all things bbq when you walk by a bbq it starts to shake hoping you will take it home keep it up I am learning a great deal and having fun doing it.
I was showing my business partner the Chud press for our pop ups and said we can use it for cubanos when we want to do a special. And now I can cook it on my Chud box when it’s delivered.
I was actually surprised that you didn't have any of the LeRoy & Lewis peeps over to the house to try this one. Any time you do a recipe that is a little outside the "normal BBQ" box I always assume they'll be over to see if they need to add it to their menu. :)
Brad if you really want a game changer for this I recommend smoking the ham alongside the pork butt. By far some of the best ham I've ever had
I too had my first cubano in Miami. With sliced pork, back in the '80s. My favorite sandwich with homemade pan cubano, tied with a hot pastrami on homemade rye.
Great job, great video.
WooooW ! I am so hungry now after watching you cook my favorite sammich on earth. Thanks for making this video and turning me onto Porter Road. Time to place an order cause we need to make this.
This is one of the most interesting things I've seen you make!
Great job man!
Best sandwich ever.....I've actually made this before, but my marinade was more liquid. Marinaded overnight, then hit it with some Mojo rub before hitting the smoke. I didn't make my own bread, but it did turn out fantastic!!
Fantastic bread. One day I'll get around to the rest of this recipe
Gotta try this. The Cuban Sandwich might be the best sandwich of all time.
My gosh man, made this today... This is unreal good! I was shocked at how much I liked it. This is a carnitas killer!
worlds best sandwich! thanks for the idea
I have the same exact sous vide setup as you are showing here. Chefsteps machine, container and the hinged lid!
I made basically the same thing about a month ago and I also tried the “Tampa “ style with Genoa salami and I gotta say I really loved it and so did my family it just added extra completing flavor
Born in tampa, still live there, salami is the only way
Tampa style is the best!
We always use left over pulled pork for Cubans
Sweet baby Jesus! That's a beautiful lookin sandwich! Cubano is one of my all time faves as well. I'm investing in this video with my next days off and making this happen! Thanks, as always, Mr. Robinson for the amazing and inspirational content!
My favorite parts of you videos are when you sing your self-analysis…making this for the missus’ when she gets back from London on bidness this Friday.
Dip that in some birria consume, and it will, officially, become the GOAT of sandwiches
Well i love in Key West. I just walk down the street amd buy a sandwich and enjoy every bite of it. 😊 and im happy. 🎉
Another classic from mr Bradley Robinson hell yea
Clicked on because of the thumbnail. Those look delicious. After watching this, might have to try it.
You made a great looking sandwich. I was born and raised in Tampa. Where the Cuban Snadwich was born. Yours is one of the best looking sandwiches I've seen.
I know your experience with Cuban sandwiches has been the Miami variety. But might I recommend that you add Salami to your next iteration? This is traditional in the Tampa version.
And kudos on the bread it's a very good version of Cuban bread. And to me the bread really helps elevate the sandwich.
Wow! I haven't had one of those in years!! Think I know what i'm having on Saturday for dinner now!! Thanks!
this has become a regular occurrence on our dinner table. i use smoked provolone & pepper jack cheese though.
Hey @ChudsBBQ, I think you forgot to add this to your Press playlist. Thanks for another great vid!
Looks amazing! Also, you should plant some oregano! That stuff grows like a weed and even survives snowpocalypses! Never need to buy it at the store again!
If your in Texas a lot of the Walmarts have a pan sobao the closes thing you will get to Cuban bread so good!!
Open a restaurant chain. Top 5 cooks on all media platforms
I was surprised when you said you found a sliced pork Cubano in Miami. They're not fond of anything 'Tampa Cuban' down there, as a rule. Here, 90 miles south of Tampa I grew up on Ybor city Cubanos with sliced roast pork. I found the Miami style at the same time I learned their little feud even extends to their coffee. Bustello in Tampa, Pilon in Miami.
Well I’m Cuban and that sandwich is perfect , just have to add mayo along with the mustard and some salami, that’s the Tampa style ❤
Pulled pork with freshly chopped crunchy pork skin is key!
Wow chud you killed this, thanks for shedding some light on our cuban dish
I recently tried your Sam Jones picnic roast. I don't have a proper smoker and do everything with a slow n sear. When I put the skin side over the coals I started the most gnarly grease fire. It's nice to see a pro do the same thing lol. I made Kenji Lopez Alt jerk chicken this weekend and it calls for half chimney of coals. That was like the perfect amount for crisping the skin but not burning. Going to try the picnic roast again in the future with that in mind!
Thats it... Im building a smoker! Great, another hobby. Thanks brad! Love the videos dude! Keep it up!
Man out of all the cooking channels you are in my top 3 I enjoy every video keep up the good work man!
So glad to see that experts make boo boos too. I'm super hard on myself when I botch BBQ. Something I have to work on, thanks for another awesome video!
The BBQbano!
Made these last week but made the pulled pork on the smoker. Next time will use your bread recipe, looks great
Cuba has salt, garlic, lemon and onion. That's it. Pork still tastes amazing
Brad, pleasantly surprised to see you're open to Tennessee butchers for your meats!
Triple-yum! There's nothing like a good Cubano sandwich and that looks incredible.
"I didn't" 🤣 Solid interpretation of a Cuban sandwich. Grab some sour orange "naranja agria" whenever you can; it will take it to the next level.
Another great video Brad.... Thanks for going a step above.
Chude, my man. Great to see you giving props to the Cuban (NOT Cubano!) Sandwich. Did pretty good with your build, and holding true to the traditional form and ingredients.
However, next time you come to Florida, Skip Miami and come to the true Home of the Cuban Sandwich: Tampa Bay! Here in Ybor City is where the Cuban was first made, and you'll find some of the best Cubans there. Check out The Columbia Restaurant and even stop by La Segundo Bakery for some traditionally made Cuban Bread!
That looks amazing, and a great use for all the pork shoulders in the freezer. Might not make cubanos this weekend, but very likely will do the mexican pork. A+
Looks great... one addition that I think is overlooked is pineapple. It doesn't go on pizza, but it's delicious on Cubano's.
I like how the "butt" is from the shoulders of the animal :) I always wondered about that haha
My fam used to do Pig roasts each year and for whatever reason, stuffing the meat with cloves of garlic and filling the cavity with loads of oranges with the perfect mix. So my mouth was watering with the Garlic orange zest on that piggy!
Comes from it being at the butt end of a barrel in the past, just look up the history
Just bought 2 butts, and black forest ham....guess what I'm making now. Thanks Bradley
This looked amazing!!
Love your vids bro, dunno if you'll read this but this is the first time commenting for me. As a 3rd generation Tampa native (the REAL home of the sandwich...not to start a war haha), the Cubano (it's actually called a 'Mixto') has been a staple in my life since I was born. I have access to sour oranges, they come from the Seville tree, and real cuban bread(LaSagunda Bakery is the only legit source)so if you ever need either, let me know and I will send you them! They do make a difference! Also, gotta have salami or it's not a real Mixto.. Same with the bread, it is what makes the sandwich actually. However, this is by far the best non traditional Cuban I've seen, and I'm glad it came from you! Keep it up brother!!
I didn't have time to make everything from scratch but I did the pork butt the same way you did minus the Grease fire... it is the best NO... Greatest pork butt I have ever made, and I've made at least 4. Point is I will definitely make this again. Oh I smoked mine in Applewood. 🍖
The best sandwich ever
Man, I've requested this video so long ago in like three different places...Thanks Brad!
Great video! Thanks for sharing.
Give it a try wrapped in plantain leaves next time if you can find em. Sometimes you’ll also be able to find sour orange juice in bottles (naranja agria)
Cochinita pibil would be a great idea !!!
YES!!! As if I needed another reason for a Chud press....
FINALLY! Great Video! If you do a Cubano 2.0 try finishing the pork butt in a braise of Mojo Sauce in steam pan. I know your the scratch made guy, but if your feeling lazy you can use Goya brand and it works out pretty good!
Dude! With my adhd your videos squirrel!!! Perfect. Love the videos! How’s the whiskey? I think it’s snowing here. Did you say pickles!!!
the muffin recipe was awesome! thanks for that
Looks fantastic!! You think thin slicing leftover cold brisket would be a substitute for the slices ham??
That Cubano looks amazing!!
Wicked good! Next time drizzle a little honey on the top of the bread for that classic flavor! P.S., Goya makes a sour orange marinade as well as a mojo. That's what we use for the marinade.
Great job on the video. You're the first person I've ever seen on TH-cam to mention sour orange at all. You can absolutely do what you did with the lime and the orange, we do it when we can't get good sour oranges. Don't listen to anybody who says you can't do that. Also, the way you do it on the mini Chud box is exactly the way we've traditionally done pork. Directly over the coals with a lot of space so the grease that drips causes flare ups and adds flavor to the meat.
It's always funny how whenever the topic of the Cuban sandwich or Cuban bread comes up, Tampa people have to jump in and say they invented it all and that Miami fraudulently claims it. You never see people from Miami doing that. Maybe Tampa Cubans have a complex?
The guy that started the first Cuban bread bakery in Tampa left Cuba with the recipe in his pocket. How could he have done that if it was invented in Tampa? And salami in the sandwich? What other Cuban recipe has ever had salami in it? Not even chorizo, salami.
1 tbs of salt usually does the trick. Using sofrito and adobo (instead of salt) is another way as well.
Thank you, this was such a beauty to watch.😊
Great looking sammie... gonna try that for sure
Not traditional but try adding some dried oregano to your butter before spreading on the bread. NOM NOM ! extra bomb flavor and aroma.
Great show! Learning a lot!
Know this is a bbq channel but would love to see your take on a Texas staple, chicken fried steak with mashed potatoes and gravy
I was wondering if the marinade can be blended to make any particles small and then injected? Great video! Thank you!
Missed the opportunity for a "BBQ-bano".
Chud press looks handy as heck!
I'm a CAD Drafter with some work in sheet metal, would it be beneficial to have a parallel bar set to have an even press? Looks like it smooshes more towards the hinge. I'd be happy to help with some of the design work on that thing to make it easier and quicker to build.
Also, that looks delicious. Love your channel.
That looks amazing. I wonder if your neighbors peak over the fence once the smells drift over lol
Nicely done as usual. That looked fan-taste-ic.