Start off by prepping your pork butt by applying hot sauce as a binder. Apply to the whole surface area of pork butt and then season generously with your favorite pulled pork rub. Let it sit for 20-30 minutes and place it on the smoker at 250 degrees F. With some hickory wood chunks. Spritz every hour with apple cider vinegar.

When the internal temperature hits 165 degrees F. (About 5 hours) Wrap with butcher paper, and spray the butcher’s paper with apple cider vinegar before wrapping. Place back on the smoker until probe tender (about 3 hours) and place in a cooler to rest for 2 hours, now shred.

While it is resting, make your spicy mustard sauce. Mix mustard, hot sauce, and apple cider vinegar in a mixing bowl and place in the fridge till it is needed.

Have your prepping station set for the assembly of the Cuban Sandwiches. Slice your bread in half, long ways, and build your sandwich in this order: Spicy mustard sauce, Swiss cheese, Polish ham, salami, Swiss cheese, pulled pork, pickles, and more Swiss cheese. Add your top bun and press down to smash it together.

On a hot plancha (griddle that has grooves) apply some cooking oil and place your Cuban sandwich on the grooves. Add your cooking presses and smash the sandwich down to make it as thin as possible. Make sure this pressure is on the sandwich for 90-120 seconds while the sandwich is toasting. Remove the presses and slip the sandwich, repeat the same process.

Remove from the griddle and slice to serve

Enjoy with family and friends!