24 hour pork shoulder marinated in tons of Estes oranges, limes, lemons, garlic, olive oil, paprika, and tarrow.
Then it was smoked for 12 hours with hickory and apple wood to 190F.
Cuban bread was made to the best of my abilities to be fluffy, sweet, and still hole cohesion when grilled.
Swapped out the black forest ham this time for Prosciutto. Added sweet Dill pickles, aged Swiss cheese, siracha mustard, slices of the pork, and Prosciutto. Grilled on a panini press.
End result...
