The Miami Heater

Inspired by Jimmy Butler and the Miami Heat's improbable run to the NBA Finals, this spicy take on a classic Cubano features smoked spicy mojo pork shoulder, honey ham, swiss, habanero jack, spicy dill pickles, and jalapeno mustard.  It's toasted in butter and pressed to give it that textbook melt and crunch with an added spicy kick.

Read the recipe below, or..

Recipe Details:

Serves: 1

Cook Time: 10 minutes

Difficulty: Easy

Ingredients:

Smoked spicy mojo pork:

3-5 lb bone in pork shoulder

2 oranges

3 limes

1 habanero

1 jalapeno

1/4 cup fresh oregano

2 tbsp ground cumin

10 garlic cloves

1/4 cup olive oil

t tbsp ground black pepper

salt to taste

Sandwich:

2 slice of swiss 

2 slices of habanero Jack

2 tbsp jalapeno mustard

1 spicy dill pickle sliced into planks

4 slices of shaved deli honey ham

Pan Cubano (or french bread)

2 tbsp butter

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1. Marinate the Mojo Pork:

   • Blend together the first ten ingredients in a food processor or blender.

   • Slice slits all around your pork shoulder to help the marinade penetrate the meat.

   • Place the pork into a large ziplock bag.

   • Cover the pork with the marinade and place it in the fridge for 8-24 hours.

2. Smoke the Pork:

   • Smoke the marinated pork at 225°F for 5-8 hours or until the internal temperature registers at 205°F.

     Let the smoked pork rest and then break it into large chunks.

3. Build the Sandwich:

   • Top each half of your bread with mustard.

   • Place 1 slice of Swiss and 1 slice of habanero jack on each half.

   • Shingle pickles on one half.

   • Layer ham and the smoked pork on the other half.

   • Close the sandwich, being sure to press it together.

4. Cooking the Sandwich:

   • Using a griddle, cast iron, or non-stick pan, melt butter.

   • Place the sandwich in the pan.

   • Top with a chef's press, apply firm pressure for 20 seconds.

   • Let it cook for two minutes, then flip and repeat for another two minutes or until the bread is crispy and the cheese has melted.