Kurobuta Pork Loin Sandwich

Name: Kurobuta Pork Loin Sandwich
Prep time: 3 h
Cook time: 30 min
Total time: 3 h 30 min
Yield: 6
Ingredients: 6 loaves of Cuban Bread 6” to 8” long; 1 Kurobuta Pork Loin, thinly sliced; Bread &amp; Butter Pickles; 12 slices Swiss Cheese; 6 tablespoons softened unsalted butter; yellow mustard; 2 ½ quarts apple juice; 1 cup kosher salt; ¾ cup light brown sugar; ¼ cup coriander seeds; 8 small bay leaves; 2 tablespoons plus 1 teaspoon whole black peppercorns; 2 tablespoons plus 1 teaspoon fennel seeds; 1 teaspoon crushed red pepper flakes; 1 cup kosher salt; 2 tablespoons freshly ground pepper; 1 tablespoon plus 1 teaspoon granulated garlic; 2 teaspoons ground cumin; 2 teaspoons cayenne pepper; 2 tablespoons smoked paprika; 2 tablespoons ground sumac; 1 tablespoon plus 1 teaspoon dried Greek oregano, available at most groceries; ½ cup kosher salt; 1 quart apple cider vinegar; 1 quart sugar; 1 teaspoon celery seeds; 2 tablespoons mustard seeds; 1 tablespoon ground ginger; 1 teaspoon turmeric; 1 teaspoon whole white peppercorns

Author

Tuffy Stone

Servings

Prep Time

3 hours

Cook Time

30 minutes

Protein

47g/serving

This sandwich is a bold take on a Cubano—minus the ham, but packed with flavor. It starts with a Kurobuta pork loin, brined in apple juice and spices for juiciness and depth. A smoky, citrusy rub adds heat and balance before the pork is smoked low and slow, then sliced thin and layered onto crusty bread. Sweet, tangy house-made bread and butter pickles bring crunch and brightness to every bite. Simple, bold, and built to showcase the richness of great pork—this sandwich hits all the right notes.

Ingredients

6 loaves of Cuban Bread 6” to 8” long
1 Kurobuta Pork Loin, thinly sliced
Bread & Butter Pickles
12 slices Swiss Cheese
6 tablespoons softened unsalted butter
yellow mustard

Apple Brine

2 ½ quarts apple juice
1 cup kosher salt
¾ cup light brown sugar
¼ cup coriander seeds
8 small bay leaves
2 tablespoons plus 1 teaspoon whole black peppercorns
2 tablespoons plus 1 teaspoon fennel seeds
1 teaspoon crushed red pepper flakes

Pork Loin Rub

1 cup kosher salt
2 tablespoons freshly ground pepper
1 tablespoon plus 1 teaspoon granulated garlic
2 teaspoons ground cumin
2 teaspoons cayenne pepper
2 tablespoons smoked paprika
2 tablespoons ground sumac
1 tablespoon plus 1 teaspoon dried Greek oregano, available at most groceries

Bread and Butter Pickles

½ cup kosher salt
1 quart apple cider vinegar
1 quart sugar
1 teaspoon celery seeds
2 tablespoons mustard seeds
1 tablespoon ground ginger
1 teaspoon turmeric
1 teaspoon whole white peppercorns
3 pounds pickling cucumbers, sliced into ¼-inch-thick rounds
1 large white onion, peeled, halved, and thinly sliced

Directions

Apple Brine

In a 3-quart, lidded container, combine all the ingredients and stir until the salt and sugar are dissolved. Cover and refrigerate 24 to 48 hours before using.

Pork Loin Rub

In a medium bowl, mix all ingredients together thoroughly. Store in an airtight container until ready to use.

Bread & Butter Refrigerator Pickles

First make the pickling liquid: In a 3-quart saucepan over medium heat, add the salt, vinegar, sugar, celery seeds, mustard seeds, ground ginger, turmeric, and white peppercorns and stir until the salt and sugar have dissolved. Increase the heat to medium-high and bring just to a boil, then remove the pot from the heat and set aside to cool slightly.
Place the cucumber rounds and onion slices in a large stockpot. Pour the warm pickling liquid over the cucumbers, then set the stockpot aside, uncovered, to cool to room temperature. You may need to weigh the cucumber slices down with a plate during the cooling process.
Distribute the cucumbers, onions, and pickling liquid between 6 jars (or a large, 3-quart lidded container), cover tightly, and refrigerate. These pickles will keep, refrigerated, for 3 months.

Pork Loin

Trim Pork Loin to remove silver skin. Cover pork loin with strained apple brine and refrigerate for 4 hours. Remove pork loin from brine, pat dry with paper towels, and refrigerate on a plate.
When you are ready to cook, heat the smoker to 275ºF. Alternatively, heat the grill to 275ºF, using the two zone setup, with 5 to 6 chunks of your favorite wood, in addition to the charcoal or gas.
Place the pork in the smoker, or on the closed cool side of the two zone grill. Close the lid, and cook for 30 minutes and then spray with apple juice to moisten. Continue to cook until the pork loin reaches about 140ºF. Remove pork from the smoker and cool.
To make the sandwich, spread butter on the cut side of the sliced Cuban loaves and toast on a flattop or large hot skillet. Remove the toasted bread and spread mustard on each of the toasted slices.
On the bottom halves of the loaves, spread a layer of bread and butter pickles, then top with a nice layer of the thin sliced pork loin. Top the pork with 2 slices of Swiss cheese and the top with the top half of the Cuban bread.
Press the sandwiches on a hot skillet or flat to toast and press the sandwiches until golden and then flip and toast and press the other side. The cheese should be melted and the sandwich hot throughout.

Recipe Note

Author Bio

Dubbed “The Professor,” Tuffy Stone is a legendary pitmaster known for his precision and dedication to the science of smoke. He’s earned Grand Champion titles at nearly every major barbecue competition, including the American Royal, Memphis in May, and the Jack Daniel’s Invitational. A Barbecue Hall of Famer, Tuffy is also the author of Cool Smoke and a former judge on BBQ Pitmasters.